Almost One Pan Chicken Marsala from McCormick Recipe Inspirations

I have tried quiet a few of the McCormick Recipe cards and some of them have become fast family favorites.  I get nothing from this but just wanted to share my opinion.  Have you ever made them before?  Which ones are your favorites??

Our past favorite was the Rosemary Chicken and Potatoes which I posted a long time ago before there were that many people reading my blog and before my pictures were that great so I might have to do that one again because we love it.  There was another one that we liked which Garlic Lime Chicken Fajitas which it seems that I never posted about!!!  I am going to have to make those again soon to share.

If you haven't gotten them before, they come with this great recipe card so that you can make them time and time again.  They also come with all of the spices to make sure you like them before going out and buying a big container of the spices that might be a little costly if it turns out that the taste isn't what your family likes.

I grabbed my package of spices from the cupboard and got out the ingredients that we needed (listed right on the card).  The seasonings are in these neat little packets.

I started by mixing the flour and the seasonings in a shallow bowl.

I didn't understand the directions the first time that I read them but I had to reserve 1 tbsp of flour mixture and set aside.  I thought that I was supposed to figure out how to coat the chicken with only 1 tbsp of flour.  Luckily, there was plenty of flour.

My husband nicely coated the chicken with the flour while I was taking pictures and making the rest of the meal.  He just loves watching me take pictures and get flour all over the camera :)

Then, I added my oil and butter to the pan to heat up.

When it was done heating through, I added the floured chicken.

I filled the pan with three to four chicken tenders at a time.  Make sure not to overcrowd because they will not brown properly.

When they are cooked on one side, flip and cook on the other side.  When completely cooked, remove the chicken and put on a plate.

Heat up water in one pot and make some pasta of your choice.  We made one of our favorite one which is the refrigerated pasta from Butoni.  If you haven't tried them, it is like fresh pasta without all the work.  They are amazing and not to expensive after coupons.

I boiled the water and put the pasta in when it was boiling.  The even better thing about this pasta is that it cooks so quickly.

After all of the chicken was cooked, I followed the directions (mostly) to make the sauce.  I measured out the chicken broth before freezing it so it was all set.  I measured out the wine that we had in the fridge which was a dry white white.

I added the broth and the wine to the pan and read the directions again and saw that I was supposed to mix the flour in with the broth before adding it to the pan....oops.  Well, great news is that this recipe works fine with a few mistakes and a little more stirring.  The sauce came together well and was thicken really nicely.

I added the chicken back in and coated both sides in the great smelling sauce.

After the pasta was cooked and drained, I moved the chicken to the side and added the pasta to the pan.  I learned that we love the sauce evenly distributed and this helps coat all of the pasta.  I topped with the parsley and brought it to the table to serve just like this.

We really enjoyed it and ate second helpings.  It was a great flavoring on the chicken in the breading and the sauce added a lot of great flavor.  I would make this again and again because we really enjoyed it.

I hope that you try to make this for your family too.  I made a dish that I thought would be a little more complicated to make because I had a recipe card and some seasonings.  Check your pantry and see if you have the seasonings.  If you don't, run out and buy the McCormick Recipe Inspirations so that you can try this too!!

Chicken Marsala

1 tsp minced garlic
1 tsp marjoram leaves
1 tsp minced onions
1/2 tsp coarse ground black pepper
1 tsp salt 
1 tsp basil leaves
3/4 tsp parsley flakes
1/3 c flour
3 tbsp butter or margarine, divided
2 tbsp olive oil
8 oz sliced mushrooms (optional)
1/2 c chicken broth
3/4 c Marsala (or dry white) wine
6 thinly sliced chicken breasts or tenders (about 1 1/4 lbs)
Angel hair or Pasta of choice

Mix flour with garlic, marjoram, onions, pepper and salt in shallow dish.  Put 1 tbsp of flour mixture in a small dish and set aside.  Coat the chicken with the remaining flour mixture. Shake off loose flour before placing in pan to cook.

Heat oil and 2 tbsp butter in a large nonstick skillet on medium-high heat.  Cook several chicken pieces 3 minutes per side or until golden brown.  Remove from the skillet and cover to keep warm (can be done with lid or foil).  Repeat with remaining chicken.  Add mushrooms to skillet; cook and stir 5 minutes or until tender.

Mix broth and reserved flour mixture. Add to skillet.  Add wine and bring to boil to release browned bits in bottom of skillet.  Stir in remaining 1 tbsp of butter and basil.  Cook 2 minutes or until sauce is slightly thickened.  Add chicken back in to heat through and coat with sauce.  Add cooked angel hair or pasta of choice and stir to coat in sauce.  Move chicken pieces on top of pasta and top with parsley to serve.

Shared at Follow Thrift Week at Cleverly Simple and 
Saturday Night Fever at Yummy Healthy Easy