Spicy Chicken Marsala

Name: Spicy Chicken Marsala
Ingredients: 4 tablespoon olive oil; 1/2 cup all-purpose flour, for dredging; 2 tablespoon salt; 1 tablespoon black pepper; 2 teaspoon garlic powder; 1 tablespoon cayenne pepper; 1 teaspoon paprika; 4 chicken breasts, pounded; 2 ounce pancetta, diced; 8 ounce cremini mushrooms, cleaned, stemmed, and halved; 1/2 cup marsala wine; 1/2 cup chicken stock; 3 tablespoon unsalted butter; parsley, for garnish; chives, for garnish

Angela Carlos|Feb. 19, 2016 2:35 pm EST

3.7 (3 ratings)

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Enjoy this spicy interpretation of Chicken Marsala for dinner seasoned with smoky paprika and cayenne pepper. The simple pan fried chicken and Marsala Wine sauce takes less than 30 minutes to cook making it the perfect option for quick and easy weeknight dinners and last minute dinner parties.For more quick and easy chicken recipes, check out our list of 35 Chicken Recipes for Busy Weeknights.

Servings

4

Ingredients

4 tablespoon olive oil
1/2 cup all-purpose flour, for dredging
2 tablespoon salt
1 tablespoon black pepper
2 teaspoon garlic powder
1 tablespoon cayenne pepper
1 teaspoon paprika
4 chicken breasts, pounded
2 ounce pancetta, diced
8 ounce cremini mushrooms, cleaned, stemmed, and halved
1/2 cup marsala wine
1/2 cup chicken stock
3 tablespoon unsalted butter
parsley, for garnish
chives, for garnish

Directions

Heat the olive oil in a heavy sauté pan over medium-high heat. While the oil is heating, combine the flour and season generously with salt and pepper, garlic powder, paprika, and cayenne pepper in a shallow pan or plate. Stir with a fork to evenly distribute the seasoning. Dredge the chicken breasts in the flour being sure to coat the entire breast evenly. Shake off any excess flour, and add the chicken to pan. Fry the chicken for 10 minutes (5 minutes on each side) until cooked through and golden. Then, remove the chicken from the pan and set aside to make the sauce.
Reduce the heat to medium, and add the pancetta. Cook for a minute or two, and then add the mushrooms. Sauté in the bacon fat for about 5 minutes or until nicely browned and the water released from the mushrooms has mostly evaporated. Add the Marsala wine to the pan. Bring the wine to a boil, and then add the chicken stock. Reduce for one or two minutes, and then stir in the butter. Return the chicken breasts to the pan with the sauce. Simmer to heat the chicken through. Adjust the seasonings, and garnish with the parsley and chives before serving.