Description
This Chicken Marsala with Almond Green Beans recipe features tender, floured chicken tenders simmered in a rich Marsala wine and mushroom sauce, baked to perfection, and paired with crisp-tender green beans sautéed with toasted almonds and garlic butter. It’s a classic Italian-American dish that’s easy enough for a weeknight dinner yet elegant enough for guests.
Ingredients
Chicken Marsala
- 1 ½ pounds boneless, skinless chicken tenders
- ½ cup all-purpose flour, plus more for sprinkling
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 shallot, diced
- 2 garlic cloves, minced
- Pinch of allspice
- 1 cup dry Marsala wine
- 1 cup chicken stock
- 1 to 2 tablespoons heavy cream
- Fresh parsley, for sprinkling
Almond Green Beans
- 1 pound green beans
- 3 tablespoons unsalted butter
- 1 garlic clove, minced
- ⅓ cup sliced almonds
- Pinch of salt
- Pinch of pepper
Instructions
- Preheat oven: Preheat your oven to 350 degrees Fahrenheit to prepare for finishing the chicken Marsala in the oven.
- Prepare dredging flour: In a dish, mix together the ½ cup all-purpose flour, salt, pepper, smoked paprika, and garlic powder. Lightly dredge each chicken tender in this seasoned flour mixture, coating evenly.
- Brown chicken: Heat an oven-safe skillet over medium heat and add the olive oil. Add the floured chicken pieces and brown them on both sides, about 2 minutes per side, until golden. Remove the chicken from the skillet and set aside on a plate lined with a paper towel.
- Sauté aromatics: To the same skillet, add the butter. Stir in the diced shallot, minced garlic, allspice, salt, and pepper. Cook over medium heat until the shallots soften, approximately 5 minutes.
- Make the sauce: Pour the Marsala wine into the skillet, scraping the bottom to release any browned bits. Stir in the chicken stock and bring the mixture to a boil, then reduce to a simmer. Sprinkle in a pinch of flour and whisk to thicken slightly. Stir in 1 to 2 tablespoons of heavy cream to enrich the sauce.
- Bake chicken: Return the browned chicken pieces to the skillet, nestling them into the sauce. Transfer the oven-safe skillet to the preheated oven and bake for 15 minutes, allowing the chicken to finish cooking and the flavors to meld.
- Finish chicken marsala: Remove the skillet from the oven and sprinkle fresh parsley over the chicken. Taste and adjust seasoning with additional salt and pepper if desired. Serve immediately.
- Prep green beans: Begin blanching the green beans by preparing an ice bath—fill a large bowl with ice and cold water.
- Blanch green beans: Bring a large pot of water to a boil. Add the green beans and cook for 3 to 4 minutes until tender-crisp. Quickly transfer the beans to the ice bath to stop cooking and maintain vibrant color. Let chill for 5 minutes, then pat dry with paper towels.
- Toast almonds and garlic: Heat a large skillet over medium-low heat and add the butter. Once melted, add minced garlic and sliced almonds. Stir frequently and cook for 3 to 4 minutes until the almonds are toasted and the butter has browned slightly.
- Sauté green beans: Add the drained green beans to the skillet with the butter, garlic, and almonds. Toss to combine, then heat over low until the green beans are warmed through. Season with a pinch of salt and pepper before serving.
Notes
- Use an oven-safe skillet to easily transfer from stovetop to oven without changing pans.
- Blanching the green beans before sautéing helps preserve their bright color and crisp texture.
- Adjust the amount of heavy cream in the sauce based on your preferred richness.
- For added flavor, mushrooms can be included in the Marsala sauce if desired.
- Ensure the almonds are toasted just until golden to avoid bitterness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
