Chicken and Veggie Marsala (45 Minutes)

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Get ready to enjoy a classic with a twist. This chicken and veggie marsala not only delivers on the deep flavors of Marsala wine with tender chicken but also incorporates a medley of fresh veggies for an added layer of texture and taste. The richness of the mushrooms, the tang of the tomatoes, and the crunch of the green beans make every bite a delightful experience. Finished with a sprinkle of scallions and parsley, this dish is sure to become a household favorite.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 4 boneless, skinless chicken breasts
  • Salt and black pepper, to taste
  • 1/2 cup all-purpose flour, for dredging
  • 4 tbsp unsalted butter
  • 2 cups mushrooms, sliced
  • 1 cup cherry tomatoes, halved
  • 1 cup green beans, trimmed
  • 3/4 cup Marsala wine
  • 1/2 cup chicken stock
  • 2 tbsp fresh scallions, chopped
  • 2 tbsp fresh parsley, chopped

Instructions

  1. Prep the Chicken (5 minutes): Season chicken breasts with salt and pepper, then dredge in flour, shaking off the excess.
  2. Cook the Chicken (6-7 minutes): In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chicken and cook until browned on both sides. Remove chicken and set aside.
  3. Sauté the Veggies (8-10 minutes): In the same skillet, add the remaining 2 tablespoons of butter. Add the mushrooms and cook until they start to brown. Add the tomatoes and green beans, cooking until the beans are tender and the tomatoes start to soften.
  4. Add Marsala and Stock (5-6 minutes): Pour in the Marsala wine and chicken stock. Bring to a simmer, scraping the browned bits off the bottom of the pan.
  5. Combine Chicken and Veggies (6-8 minutes): Return the chicken to the skillet. Let it simmer in the sauce until the chicken is fully cooked and the sauce has slightly thickened.
  6. Garnish and Serve (2 minutes): Transfer the chicken and veggies to serving plates. Sprinkle with chopped scallions and parsley.

Notes

Be sure to use a good quality Marsala for the best results and for the distinct flavor. If you can’t find Marsala, you can substitute with dry sherry or a mixture of brandy and white wine. Pair this dish with crusty bread or rice pilaf to soak up the delicious sauce. A crisp salad or roasted potatoes go wonderfully as well.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 380
  • Sugar: 5g
  • Sodium: 320mg
  • Fat: 15g
  • Carbohydrates: 19g
  • Fiber: 3g
  • Protein: 35g
  • Cholesterol: 95mg

Pair this with...

Simple Rice Pilaf

Start off by finely dicing an onion and sautéing it in a touch of butter or oil until translucent. Add in some thinly sliced carrots and mushrooms and continue cooking until they start to soften. Toss in a cup of long-grain rice, stirring to coat the grains and let them toast slightly, absorbing the flavors. Pour in your preferred broth, be it chicken or vegetable, followed by a handful of fresh or frozen peas and some paprika. Allow everything to come to a boil, then reduce the heat, cover, and let it simmer away. Once the rice is tender and the liquid absorbed, fluff it up with a fork, ensuring the vibrant veggies are distributed evenly.

Lemony Kale Salad

Start by de-stemming your kale leaves and chopping them into bite-sized pieces. Remember, kale can be a bit tough, so give it a little massage with your hands to soften it up and enhance its natural sweetness. For the dressing, whisk together freshly squeezed lemon juice, some zesty lemon zest, olive oil, and a hint of salt and pepper. This simple dressing is a burst of citrusy goodness that pairs beautifully with the robustness of the kale. Toss the massaged kale in the lemon dressing, ensuring every leafy nook and cranny is coated. To finish, sprinkle on sunflower seeds and pine nuts for a delightful crunch.

Garlic Bread

Grab a loaf of your favorite bread—baguette or ciabatta are classics. Slice it up, but not all the way through, so it fans out nicely. In a bowl, melt some butter and stir in minced garlic (as much or as little as you like), a sprinkle of salt, and maybe a touch of dried parsley for that extra flair. Generously brush or spread this garlicky goodness between the slices. Wrap the loaf in foil and pop it into a pre-heated oven. When it's golden and aromatic, pull it out and enjoy the buttery, crispy, garlicky delight.

For Tomorrow's Dinner

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