Marsala Mushroom Chicken Bites (Printer-friendly)

Sautéed chicken and cremini mushrooms in a reduced Marsala wine sauce—ready in 35 minutes, gluten-free adaptable.

# What You Need:

→ Meats

01 - 1.1 lbs boneless, skinless chicken breast, cut into bite-sized pieces

→ Vegetables

02 - 9 oz cremini or button mushrooms, sliced
03 - 2 cloves garlic, minced
04 - 1 small shallot, finely chopped
05 - 2 tbsp fresh parsley, chopped (plus extra for garnish)

→ Sauces and Liquids

06 - 1/2 cup Marsala wine
07 - 1/2 cup low-sodium chicken broth
08 - 2 tbsp olive oil
09 - 1 tbsp unsalted butter

→ Spices and Seasonings

10 - 1/2 tsp salt, or to taste
11 - 1/4 tsp black pepper
12 - 1/4 tsp dried thyme

→ Pantry Staples

13 - 2 tbsp all-purpose flour (or gluten-free alternative)

# How to Make It:

01 - Season the chicken pieces with salt and pepper, then toss with flour until evenly coated on all sides.
02 - Heat 1 tablespoon olive oil and the butter in a large skillet over medium-high heat. Add the chicken pieces and sear until golden brown on all sides, about 4 to 5 minutes. Remove the chicken and set aside.
03 - In the same skillet, add the remaining tablespoon of olive oil. Sauté the shallot and garlic for about 1 minute until fragrant and softened.
04 - Add the sliced mushrooms and cook until they release their liquid and begin to brown, about 4 to 5 minutes.
05 - Return the seared chicken to the skillet. Pour in the Marsala wine, scraping up any browned bits from the bottom of the pan. Allow the wine to reduce by half, about 2 minutes.
06 - Add the chicken broth and dried thyme. Simmer until the sauce thickens and the chicken is cooked through, 5 to 7 minutes.
07 - Stir in the chopped parsley. Taste the sauce and adjust salt and pepper as needed.
08 - Serve warm, garnished with additional fresh parsley. Pairs well with rice, pasta, or mashed potatoes.

# Expert Tips:

01 -
  • The sauce practically builds itself while you cook, so you look like a genius with barely any extra work.
  • It works equally well as a party appetizer with toothpicks or poured over mashed potatoes for a cozy dinner.
02 -
  • Do not crowd the pan when searing the chicken because steam builds up and you lose that gorgeous golden crust entirely.
  • Using dry Marsala instead of sweet makes a enormous difference in how balanced the final sauce tastes.
03 -
  • Let the mushrooms sit undisturbed for a full two minutes before stirring and you will be rewarded with a deep brown color that adds incredible flavor to the sauce.
  • Saving a tablespoon of pasta water or broth to swirl into the pan at the very end revives the sauce beautifully if it has thickened too much while waiting to serve.

Return