Here goes another dish made out of necessity. Well, maybe not necessity, but poor planning on my part. The other night I had “planned” on making this easy lemon chicken dish, without making sure if I had lemons- oops! Can’t make a lemon dish without lemons, right? So I checked the pantry and grabbed some Marsala wine to use instead. Instinctively, I would’ve sauteed some mushrooms with that too, but nope, didn’t have those either. The peas WERE on hand and my Lemon Chicken Paillard magically became Chicken Marsala with Peas. I must say it was pretty darn good and so of course I needed to share it with all of you!
Quick post for a quick meal. Made this one in about 20 minutes. Now if that’s not a winner of a chicken dinner, I don’t know what is! Happy Cooking and enjoy!
Add flour to a shallow dish and season with salt and pepper. Add milk with Parmesan cheese to a deep dish and mix well. Dip each piece of chicken in milk and then Dredge in the flour.
In a hot skillet with oil and 1 Tblsp. butter add chicken pieces and sear for 4-5 minutes each side (or until juices run clear and chicken is fully cooked). Once cooked set aside in a dish.
Deglaze the hot pan with the Marsala and chicken broth. Add a few sprigs of thyme and bring to a simmer over medium/high heat. Return the chicken tenders to the pan, lower the heat and continue to cook until the sauce reduces and begins to thicken (about 5 minutes). Add the peas and mix into the sauce along with the remaining butter. Remove from heat from right before the sauce comes to back to a simmer and then plate. Serve and enjoy!
You can also WATCH this dish get make on Cheftini’s Kitchen HERE