Chicken Marsala with Roasted Asparagus
Tender chicken cutlets in a rich mushroom and Marsala wine sauce, served with roasted asparagus, creating a complete and satisfying Italian dinner.
Ingredients
- •4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
- •1/2 cup all-purpose flour
- •1/2 teaspoon salt
- •1/4 teaspoon black pepper
- •2 tablespoons olive oil
- •2 tablespoons unsalted butter
- •8 ounces cremini mushrooms, sliced
- •1/2 cup Marsala wine
- •1/2 cup chicken broth
- •1 tablespoon fresh parsley, chopped (for garnish)
- •1 pound asparagus, trimmed
- •1 tablespoon olive oil (for asparagus)
- •1/4 teaspoon salt (for asparagus)
- •1/8 teaspoon black pepper (for asparagus)
Dietary Info
Instructions
- 1
Preheat oven to 4000F (2000C). Toss the trimmed asparagus with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper on a baking sheet. Roast for 10-12 minutes, or until tender-crisp. Set aside.
- 2
In a shallow dish, combine the flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Dredge each chicken cutlet in the flour mixture, shaking off any excess.
- 3
Heat 2 tablespoons olive oil and 1 tablespoon butter 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 chicken from the skillet and set aside on a plate.
- 4
Add the remaining 1 tablespoon butter to the skillet. Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until softened and browned. Pour in the Marsala wine and chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 5 minutes, or until the sauce has slightly thickened.
- 5
Return the cooked chicken cutlets to the skillet, spooning the Marsala sauce over them. Simmer for 2-3 minutes to heat through. Garnish with fresh chopped parsley. Serve immediately with the roasted asparagus on the side.
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