Créé avec l’IA
Chicken Marsala with Marinara Wine Reduction
45 min 402 kcal par portion Moyen
Ingrédients
4 Portions
- boneless skinless chicken breasts600 g
- olive oil2 tablespoons
- Belisimo Marsala wine1 cup
- marinara sauce1 cup
- cremini mushrooms200 g
- onion1 medium
- garlic2 cloves
- fresh parsley1 tablespoon
- salt1 teaspoon
- black pepper0,5 teaspoon
Instructions
- 1
Slice the chicken breasts into thin cutlets and season both sides with salt and black pepper.
- 2
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken cutlets and cook for 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- 3
Add the remaining 1 tablespoon of olive oil to the skillet. Add the sliced onion and cook for 2-3 minutes until softened.
- 4
Add the sliced cremini mushrooms and cook for another 4-5 minutes, stirring occasionally, until the mushrooms are browned and their moisture has evaporated.
- 5
Add the minced garlic and cook for 30 seconds until fragrant.
- 6
Pour in the Marsala wine, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and let the wine reduce by half, about 4-5 minutes.
- 7
Stir in the marinara sauce and return the chicken cutlets to the skillet. Simmer everything together for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- 8
Taste and adjust seasoning with additional salt and pepper if needed.
