"Skillet" chicken and mushrooms with a sweet marsala sauce

Dredge pieces of chicken in seasoned flour (1 cup of all purpose flour, salt and black pepper to taste). Shake off the excess flour.

Sear the chicken in a single layer in 2-3 Tbsp of heated Olive oil. Don’t crowd the chicken in the pan. Cook for about 4-5 min on each side on medium to high heat.

Add 1/2 a cup of sliced sweet onions and 2-3 cloves of garlic to the pan. Toss everything well. Continue cooking for another 5-7 minutes till the onions turn pale.

Add 1 cup of sliced mushrooms of your choice. I used baby bella to add some depth to the dish. Toss everything well. Continue cooking for another 5-7 minutes.

Add a couple of bayleaves and 1/2 cup of sweet marsala wine. Season with salt, black pepper and red chili flakes. Cover and let simmer for 18-20 minutes on low- medium heat. Toss the chicken in the sauce in between and continue cooking till the chicken is cooked all the way through..

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