| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 2 to 4 servings |
Ingredients
- 1 pound chicken tenders
- Kosher salt and freshly ground black pepper
- 3/4 cup all-purpose flour
- 2 tablespoons olive oil
- 8 ounces cremini mushrooms, sliced
- 3 tablespoons unsalted butter
- 2 tablespoons dried porcini mushrooms
- 2 shallots, minced
- 2 teaspoons unflavored powdered gelatin
- 3/4 cup chicken broth
- 2 cloves garlic, minced
- 1 cup dry Marsala wine
- 2 tablespoons chopped fresh parsley
- 2 tablespoons fresh lemon juice
- Warm crusty Italian bread, for serving, optional
Instructions
- Season the chicken tenders with salt and pepper, then dredge in the flour, shaking off excess. Heat a 12- to 14-inch nonstick pan over medium-high heat. Add the olive oil and brown each side of the chicken until golden brown, 2 minutes a side (you want to actually undercook the chicken a bit; it will finish in the pan later). Transfer the chicken to a plate.
- To the same pan, add the cremini mushrooms, butter, dried porcini and shallots and cook until deeply caramelized, about 15 minutes.
- Meanwhile, in a small bowl, whisk the gelatin and 1/4 cup of the broth together and let sit to bloom.
- Add the garlic to the pan and cook for another 20 seconds. Deglaze with the Marsala, scraping up any bits. Whisk in the remaining broth and the gelatin mixture and bring to a simmer. Simmer until slightly thickened, about 5 minutes. Season with salt and pepper.
- Nestle the browned chicken in the pan and gently simmer for 3 minutes. Top with the fresh parsley and lemon juice. Serve with warm crusty Italian bread.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 682 |
| Total Fat | 35 g |
| Saturated Fat | 10 g |
| Carbohydrates | 58 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 26 g |
| Cholesterol | 71 mg |
| Sodium | 876 mg |
Reviews
Very good. Chicken was moist and tasty. Didn’t have Masala in the pantry so I used Sherry as a substitute. I’ll cook this again.
Tried this Marsala but definitely prefer Tyler Florence’s much better…fresh mushrooms and prosciutto
Love Jeff Mauro. Never lets me down on a recipe. This was awful. Can’t cook in a true non stick pan, hence no bits to scrape up and won’t thicken. I am an experienced cook. Should have followed my instincts. Lemon juice was the last straw.
Excellent but as in other Food Network recipes while they show a link for nutrition info, I cannot find the info after clicking the link.
Pretty good take on Chicken Marsala. Simple to make. The one thing I took away from Mauro’s recipe is how flavorful the dried porcini’s are after rehydrating.
Yes. Made this recipe several times. I fail to get the sauce to thicken. Taste is wonderful but the sauce will not thicken despite what the recipe tells you. Any suggestions?
YUM! I used corn starch instead of gelatin and it still tasted great.
Easy and delicious!
This was Amazing, my family loved it !! I served this on a bed of freshly mashed potatoes mixed with goat cheese and butter !!
Super easy and delicious. Used a combo of shitake and baby bellas due to availability at time of shopping.