Chicken Marsala One Pan 30-Minute

Chicken is dredged in flour and hits hot olive oil for 4 to 5 minutes per side until golden. Mushrooms brown in the same pan, Marsala wine and broth deglaze everything off the bottom, then chicken returns on low until 165°F. I make this on Wednesday nights when my husband and I get home late, and I want something that feels like a real dinner. Best eaten fresh the same day, but reheats in a skillet with a splash of broth if needed. What Happens When You Make It Right Oil must be hot before the chicken goes in; test … Read more