Return the chicken to the pan, then add the chicken stock. Bring to a boil and simmer until reduced by half, 6 to 8 minutes. Season with salt and pepper and return the cooked spinach to …

Once the butter is melted add the chicken back into the pan. Cook for a minute on each side. The sauce will thicken and reduce once the chicken is added. Check the thickest piece of chicken …

Prepare the Sauce to sear chicken to medium heat. Add 1 tsp. olive oil and garlic a d cook until aromatic, 1 minute. Add mushrooms and cook, 2-3 minutes. Add Marsala wine, chicken base, …

Return skillet to heat, scraping up any brown bits with a wooden spoon. Add garlic, lemon juice, remaining 2 tablespoons butter, and parsley. Cook for 2 minutes until reduced and slightly …

Classic and creamy. Ingredients for Chicken Marsala: 2 cups mushrooms (blend of Shiitake, Oyster, Chanterelle) 2 chicken breasts (similar size, thickness)

Chicken Marsala Chicken Marsala is an Italian-American dish of golden pan-fried chicken cutlets and mushrooms in a rich Marsala wine sauce. Servings: 4 Prep Time: 15 Minutes Cook Time: …

Instead of flour, I used a packet of chicken gravy. Substitute 1/4 cup of water with the Marsala.