Description
This Chicken Marsala recipe features tender chicken tenders sautéed and finished in a rich Marsala wine sauce with shallots and garlic, served alongside buttery almond green beans. The dish combines classic Italian flavors with a comforting, elegant presentation perfect for a satisfying weeknight dinner or special occasion.
Ingredients
For the 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
For the 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 F to prepare for finishing the chicken Marsala in the oven.
- Prepare Chicken: Combine the flour, salt, pepper, smoked paprika, and garlic powder in a dish. Lightly dredge each chicken tender in the seasoned flour mixture to coat evenly.
- Brown Chicken: Heat an oven-safe skillet over medium heat and add olive oil. Add the chicken tenders in batches and brown on both sides, approximately 2 minutes per side. Transfer browned chicken to a plate lined with paper towels.
- Sauté Aromatics: To the same skillet, add butter and then stir in the diced shallots, minced garlic, salt, pepper, and allspice. Cook until the shallots soften, about 5 minutes, stirring occasionally.
- Add Liquids: Pour in the dry Marsala wine and scrape the bottom of the pan to release flavorful browned bits. Stir in the chicken stock and bring the mixture to a boil. Reduce heat to simmer, sprinkle a pinch of flour, whisk to incorporate, and stir in the heavy cream.
- Finish Cooking Chicken: Return the chicken tenders to the skillet with the sauce. Transfer the entire skillet to the preheated oven and bake for 15 minutes until the chicken is cooked through and the sauce thickens.
- Serve: Remove skillet from oven, sprinkle with fresh parsley, and adjust seasoning with salt and pepper if needed. Serve immediately with almond green beans.
- Blanch Green Beans: Prepare an ice bath by filling a large bowl with ice and cold water. Bring a large pot of water to a boil, add the green beans, and cook for 3 to 4 minutes until crisp-tender. Drain and immediately transfer to the ice bath. Let chill for 5 minutes, then pat dry.
- Toast Almonds and Heat Green Beans: Heat a large skillet over medium-low heat and melt butter. Add minced garlic and sliced almonds. Stir often and cook until almonds are toasted and butter is browned, about 3 to 4 minutes.
- Toss Green Beans: Add the blanched green beans to the skillet and toss them well to coat with the browned butter, garlic, and toasted almonds. Heat over low heat until beans are warmed through. Season with a pinch of salt and pepper, then serve alongside chicken Marsala.
Notes
- Using an oven-safe skillet allows you to seamlessly transfer the chicken and sauce from stovetop to oven without transferring pans.
- Blanching the green beans keeps them crisp and bright green, while finishing in browned butter and almonds adds a nutty crunch.
- You can substitute chicken breasts cut into tenders if chicken tenders are unavailable.
- If you prefer a thicker sauce, add an extra pinch of flour or reduce the sauce slightly on the stovetop before adding the cream.
- Fresh parsley adds a pop of color and freshness, but can be omitted if unavailable.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
