Elegant Pan-Fried Chicken Marsala with Creamy Spinach and Asparagus

Ingredients

For the Chicken Marsala:

- 4 boneless, skinless chicken breasts
- 1 cup flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1/2 cup shallots, finely chopped
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 cup Marsala wine
- 1 cup chicken broth
- 1 teaspoon fresh thyme leaves
- 1/2 cup heavy whipping cream
- 1/4 cup fresh parsley, chopped

For the Vegetables:

- 1 bunch asparagus, trimmed and cut into bite-sized pieces
- 2 cups fresh spinach
- 1 cup peas
- 1 tablespoon butter
- Salt and pepper to taste

Instructions

1. Prepare the Chicken:
In a shallow dish, combine 1 cup flour, 1 teaspoon salt, and 1/2 teaspoon pepper. Dredge the chicken breasts in the flour mixture, shaking off any excess.

2. Sear the Chicken:
In a large skillet over medium heat, melt 2 tablespoons of butter with 2 tablespoons of olive oil. Add the chicken breasts and cook until golden brown on each side, about 5 minutes per side. Remove the chicken from the skillet and set aside.

3. Sauté the Aromatics:
In the same skillet, add the chopped shallots, minced garlic, and sliced mushrooms. Sauté until the mushrooms are browned and the shallots are translucent, about 5 minutes.

4. Deglaze the Pan:
Carefully pour in 1 cup of Marsala wine, scraping the bottom of the skillet to release any flavorful bits. Let it simmer for 2 minutes.

5. Simmer the Sauce:
Add 1 cup of chicken broth and 1 teaspoon of fresh thyme to the skillet, then return the chicken breasts to the pan. Simmer for about 15 minutes, or until the chicken is fully cooked through. Remove the chicken once more, and increase the heat slightly to reduce the sauce for an additional 2 minutes.

6. Finish the Sauce:
Stir in 1/2 cup of heavy whipping cream and let it simmer until thickened, about 3 minutes. Return the chicken to the skillet to coat with the sauce. Finish with freshly chopped parsley.

7. Prepare the Vegetables:
In another pan, heat 1 tablespoon of butter over medium heat. Add the asparagus and peas, sautéing for 3 minutes. Add the spinach and sauté until just wilted. Season with salt and pepper to taste.

Total Time

PT45M
45 minutes

Type of Dish

Dinner

Keywords

Chicken Marsala, Dinner, Pan-Fried Chicken, Marsala Wine, Creamy Sauce, Asparagus, Spinach, Mushrooms, Elegant Meals, Easy Dinner Recipe

Recipe Yield

Feeds 4 adults

Calories

Total: 1600 calories

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