Marsala Mushroom Chicken Skillet

with broccoli and peas

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Wheat

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Google yourself a map of Italy and note “the boot” shape, which may be the only thing you remember from fifth-grade geography. Note the boot is kicking the island of Sicily (no matter, Sicily will kick it right back). At the furthest tip of that island away from the kicking boot is the town of Marsala, where the type of wine in the tiny bottle in your box originates. Long story to introduce this meal, right? Well, the homey, warm flavors of this skillet speak for themselves, in Italian and English. Plus, this meal is easier to make than any geography quiz is to take. Tip: if you're looking for the right texture for the sauce, dip a spoon in and see how well it sticks to the back. If it coats, you're good to go.

In Your Box (serves 2)

  • 6 oz. Cremini Mushrooms
  • 1 Shallot
  • 6 oz. Broccoli Florets
  • 13 oz. Boneless Skinless Chicken Breasts
  • Info
    ½ oz. Flour
  • 3 fl. oz. Marsala Wine
  • Info
    4 oz. Light Cream
  • Info
    2 tsp. Chicken Demi-Glace
  • 2 oz. Peas

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    533
  • Carbohydrates
    34g
  • Fat
    24g
  • Protein
    46g
  • Sodium
    1579mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Mixing Bowl
  • 1 Medium Non-Stick Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Cut mushrooms into ¼" slices. Peel and halve shallot. Slice thinly. Cut broccoli florets into bite-sized pieces. Pat chicken breasts dry and, on a separate cutting board, cut into 1" dice. Season with ¼ tsp. salt and ¼ tsp. pepper. Place diced chicken and flour in a mixing bowl and toss to coat.

  • 2

    Sear the Chicken

    Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. You may also use a cast iron skillet. Add chicken to hot pan and stir occasionally until seared on two sides, 3-4 minutes. Transfer to a plate. Chicken will finish cooking in a later step. Keep pan over medium-high heat.

  • 3

    Cook the Vegetables

    Add 2 tsp. olive oil, mushrooms, and shallot to hot pan and stir occasionally until lightly browned, 2-4 minutes. Add marsala and stir occasionally until mostly evaporated, 2-3 minutes. Stir in cream, broccoli, 2 Tbsp. water, demi-glace, ¼ tsp. salt, and a pinch of pepper until combined.

  • 4

    Finish the Skillet

    Return chicken and any accumulated juices to pan. Bring to a simmer. Once simmering, stir occasionally until sauce is thick enough to coat the back of a spoon and chicken reaches a minimum internal temperature of 165 degrees, 6-7 minutes. Add peas and stir until warmed through, 1 minute.

  • 5

    Finish the Dish

    Plate dish as pictured on front of card. Bon appétit!

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