Easy Chicken Marsala
This easy Chicken Marsala can mostly be made ahead as a freezer meal. It is then heated on the stove in a skillet. This is such a quick recipe to make.
Chicken Marsala is named for its use of Marsala wine. This wine originates in Western Sicily. This dish is a variation of the traditional Italian Scaloppine.
Its bold flavors come from the reduction of the wine as it cooks.
Easy Chicken Marsala Recipe:
- 2-3 boneless, skinless chicken breasts
- ½ cup flour
- 1 cup mushrooms, sliced lengthwise
- 1/4 cup shallots, diced extremely fine
- 1 Tbsp. fresh rosemary, chopped coarsely
- 1/4 tsp. garlic salt
- ¾ cup marsala wine
- ⅓ -½ cup heavy cream (1/3 cup if using 2 chicken breasts, 1/2 cup if using 3)
For the cooking day:
- 2 Tbsp. of olive oil
- optional: more rosemary and parsley for garnish
Pound the chicken breasts with a meat tenderizer. Put the flour onto a plate and place each chicken breast into the flour, flipping it over so that both sides are covered. Place the dredged chicken into a large resealable freezer bag. Seal.
In another freezer bag, add the mushrooms, finely diced shallots, 1/2 of the rosemary, wine, and the heavy cream. Take out the excess air and seal. Staple the bags together above the seal and freeze.
On the day of cooking, take the bag out of the freezer to thaw.
Place 1 Tbsp. of oil into the skillet on medium heat and heat. Once the oil is heated up, place the floured chicken breast into the pan. Cook the chicken on each side for 5-8 minutes per side. Add the remaining oil to the skillet and add the contents of the other bag with the chicken.
Lower the heat. Cook for 7-10 minutes. Allow the wine to reduce slightly, cooking until it is nice and fragrant.
Keep a careful eye on the sauce because of the cream, making sure that it doesn’t break. If the sauce does break, add more cream.
Remove skillet from the heat. When you plate the chicken, cover it with the sauce. Garnish with leftover rosemary and parsley.
Serve over angel hair noodles or with rice and a side of vegetables. Asparagus goes beautifully with this meal.
Check out these delicious freezer meals:
Make-Ahead Apple Pork Chops 
Make-Ahead Fish Tacos with Mango Salsa 
- 2-3 chicken breasts boneless, skinless
- ½ cup flour
- 1 cup mushrooms sliced lengthwise
- 1/4 cup shallots diced extremely fine
- 1 Tbsp. fresh rosemary chopped coarsely
- 1/4 tsp. garlic salt
- ¾ cup marsala wine
- ⅓ -½ cup heavy cream 1/3 cup if using 2 chicken breasts, 1/2 cup if using 3
- 2 Tbsp. olive oil
- optional: more rosemary and parsley for garnish
-
Pound the chicken breasts with a meat tenderizer. Put the flour onto a plate and place each chicken breast into the flour, flipping it over so that both sides are covered.
-
Place the dredged chicken into a large resealable freezer bag. Seal.
-
In another freezer bag, add the mushrooms, finely diced shallots, 1/2 of the rosemary, wine, and the heavy cream. Take out the excess air and seal. Staple the bags together above the seal and freeze.
-
On the day of cooking, take the bag out of the freezer to thaw.
-
Place 1 Tbsp. of oil into the skillet on medium heat and heat. Once the oil is heated up, place the floured chicken breast into the pan. Cook the chicken on each side for 5-8 minutes per side. Add the remaining oil to the skillet and add the contents of the other bag with the chicken.
-
Lower the heat. Cook for 7-10 minutes. Allow the wine to reduce slightly, cooking until it is nice and fragrant.
-
Keep a careful eye on the sauce because of the cream, making sure that it doesn't break. If the sauce does break, add more cream.
-
Remove from the heat. When you plate the chicken, cover it with the sauce. Garnish with leftover rosemary and parsley.
Serve over angel hair noodles or with rice and a side of vegetables. Asparagus goes beautifully with this meal.
