Marsala Mushroom Chicken Bites (Printable)
Seared chicken bites and earthy mushrooms tossed in a rich Marsala wine sauce, ready in 35 minutes.
# What You'll Need:
→ Meats
01 - 1.1 lbs boneless, skinless chicken breast, cut into bite-sized pieces
→ Vegetables
02 - 9 oz cremini or button mushrooms, sliced
03 - 2 cloves garlic, minced
04 - 1 small shallot, finely chopped
05 - 2 tbsp fresh parsley, chopped (plus extra for garnish)
→ Sauces and Liquids
06 - 1/2 cup Marsala wine
07 - 1/2 cup low-sodium chicken broth
08 - 2 tbsp olive oil
09 - 1 tbsp unsalted butter
→ Spices and Seasonings
10 - 1/2 tsp salt, or to taste
11 - 1/4 tsp black pepper
12 - 1/4 tsp dried thyme
→ Pantry Staples
13 - 2 tbsp all-purpose flour (or gluten-free alternative)
# How-To Steps:
01 - Season the chicken pieces with salt and pepper, then toss with flour until evenly coated on all sides.
02 - Heat 1 tablespoon of olive oil and the butter in a large skillet over medium-high heat. Add the chicken pieces and sear until golden brown on all sides, about 4 to 5 minutes. Remove the chicken and set aside.
03 - In the same skillet, add the remaining olive oil. Sauté the shallot and garlic for 1 minute until fragrant and softened.
04 - Add the sliced mushrooms and cook until they release their liquid and begin to brown, about 4 to 5 minutes.
05 - Return the chicken to the skillet. Pour in the Marsala wine, scraping up any browned bits from the bottom of the pan. Allow the wine to reduce by half, about 2 minutes.
06 - Add the chicken broth and dried thyme. Simmer until the sauce thickens slightly and the chicken is cooked through, 5 to 7 minutes.
07 - Stir in the chopped parsley. Taste the sauce and adjust seasoning with additional salt or pepper as needed.
08 - Transfer to a warm serving dish, garnish with extra parsley, and serve immediately. Pairs well over rice, pasta, or mashed potatoes, or serve with toothpicks as an appetizer.
# Expert Advice:
01 -
- The sauce comes together in one skillet, meaning cleanup is almost effortless and all those caramelized bits stay right where they belong.
- That deep, nutty Marsala flavor makes this taste like something you would order at a trattoria, not something you whipped up in twenty minutes.
02 -
- Do not crowd the pan when searing the chicken because steam builds up and you lose that beautiful golden crust entirely.
- Letting the wine reduce by half before adding broth concentrates the flavor and prevents the sauce from tasting watered down.
03 -
- Pat the chicken pieces completely dry with paper towels before seasoning and flouring them because moisture is the enemy of a good sear.
- Use a dry Marsala wine from the grocery store, not a sweet one from the baking aisle, and you will taste the difference immediately.