Chicken Marsala with Almond Green Beans
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
2 to 4 people
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Course
Main Course
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Cuisine
American
Chicken Marsala with Almond Green Beans
Description
For the main dish, chicken tenderloins are seasoned with salt, black pepper, smoked paprika, and garlic powder, then coated in flour before pan-searing in olive oil until golden. The pan sauce is developed by cooking diced onion or shallots and garlic with butter and spices, then deglazing the pan with dry Marsala wine and adding chicken stock. A small amount of flour thickens the sauce slightly, and cream is stirred in to enrich it. The chicken finishes cooking in this sauce in the oven for about 15 minutes.
The almond green beans are prepared separately by sautéing fresh green beans with butter, minced garlic, sliced almonds, salt, and pepper until the green beans are tender-crisp and the almonds are lightly toasted, adding texture and a mild nutty flavor. The combination makes for a balanced plate featuring tender poultry, a flavorful wine sauce, and a vegetable side with fresh crunch.
This dish is suitable for a dinner where a classic wine-based sauce complements chicken breast meat and adds richness, while the green beans provide a crisp contrast. Fresh parsley sprinkled on top brightens the presentation and adds a fresh herbal note.
Ingredients
- 1 ½ pounds chicken tenderloin boneless, skinless
- ½ cup all-purpose flour plus more for sprinkling
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- 2 tablespoons olive oil
- 2 tablespoons butter unsalted
- 1 onion diced, or shallot
- 2 garlic minced, cloves
- pinch allspice
- 1 cup dry Marsala wine
- 1 cup chicken stock
- 1 to 2 tablespoons heavy cream
- parsley for sprinkling, fresh
almond green beans
- 1 pound green beans
- 3 tablespoons butter unsalted
- 1 garlic minced, clove
- ⅓ cup almonds sliced
- pinch salt
- pinch black pepper
Instructions
- Preheat the oven to 350 degrees F.
- Place the flour in a dish and stir in the salt, pepper, smoked paprika and garlic powder. Lightly dredge each piece of chicken into the flour mixture.
- Heat an oven-safe skillet over medium heat and add the olive oil. Add each chicken piece and brown on both sides, cooking about 2 minutes per side. When the chicken is finished, transfer it to a plate (you can even use a paper towel lined plate - that’s what my mom does!).
- Add the butter to the skillet. Stir in the shallots, garlic and pinch of salt, pepper and allspice. Cook until the onions soften, about 5 minutes. Pour in the marsala wine, scraping the bottom of the pan so some of the flavor is released. Stir in the chicken stock. Bring the mixture to a boil then reduce it to a simmer. Sprinkle in a pinch of flour and whisk. Stir in the cream. Add the chicken back into the skillet. Transfer the skillet to the oven and cook for 15 minutes.
- Remove from the oven and sprinkle with fresh parsley. I usually find this to be seasoned enough, but add some salt and pepper if you need it. Serve immediately with the green beans.
almond green beans
- Start by blanching the green beans. Prepare an ice bath - fill a large bowl with ice and cold water.
- Bring a large pot of water to a boil. Once boiling, add the green beans and cook for 3 to 4 minutes. Use a strainer to immediately transfer the beans to the ice bath. Let them chill in the bath for 5 minutes. Pat the beans dry with a paper towel.
- Heat a large skillet over medium-low heat and add the butter. Once melted, add in the garlic and the almonds. Stir to toss everything together. Cook, stirring often, until the almonds toast and the butter browns, about 3 to 4 minutes. Add the green beans and toss well. Heat over low heat until the green beans warm with the butter and almonds.
User Reviews
Overall Rating
5
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