1 pan chicken dinner with mushrooms, broccoli, shallots and peas in a delicious creamy sauce.
Ingredients
Directions
Pat chicken dry with a paper towel. Trim chicken into 1-inch cubes. Pour 1/4 cup of all-purpose flour into a large mixing bowl. Toss chicken in the flour along with salt and pepper until coated.
In a large skillet add 2 tablespoons of olive oil and heat on medium. Add the chicken to the pan sautéing until lightly brown on both sides. You probably will have to do this in batches. Set chicken aside. Chicken will finish cooking in a later step. No need to wipe skillet.
Once all chicken has been browned add all the vegetables to the skillet with a tablespoon or two of olive oil. Sauté until softened. Add minced garlic to the pan.
Add in butter and a tablespoon of flour. Cook for a couple minutes.
Next add in Marsala wine. Cook for 4-5 minutes.
Then add water, chicken bouillon base and cream. Stirring until combined. Add chicken back to the skillet turning to medium high heat. Stir frequently as chicken cooks through and sauce thickens and reduces. Once chicken is cooked and sauce is desired consistency add the peas to the skillet and gently stir until they are combined and hot.
Serve with a sprinkle of freshly chopped parsley. Enjoy!
Conclusion
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