Marsala Chicken (Print Version)
# Ingredients:
01 -
1 tablespoon olive oil.
02 -
Salt.
03 -
1½ pounds chicken breasts, boneless and skinless, flattened to ¼-inch thickness.
04 -
Fresh black pepper.
05 -
2 teaspoons fresh thyme, chopped.
06 -
2 tablespoons chopped parsley for garnish (optional).
07 -
1 (8-ounce) package of sliced mushrooms (bella or button).
08 -
3 finely chopped shallots.
09 -
⅔ cup Marsala wine, dry.
10 -
3 cloves of minced garlic.
11 -
⅔ cup chicken stock.
12 -
3 tablespoons plain flour.
13 -
3 tablespoons butter, separated.
14 -
⅔ cup heavy whipping cream.
# Instructions:
01 -
Grab a zip bag and toss in the flour along with about ¾ teaspoon salt and ¼ teaspoon ground pepper. Shake the chicken in the bag until it’s well covered.
02 -
Warm up the oil and 2 tablespoons of the butter in a big skillet over medium-high heat. Cook your flour-covered chicken pieces until they’re golden and cooked through, about 5-6 minutes total. Put them on a plate and set aside.
03 -
Pop the rest of the butter into the pan. Toss in the mushrooms and let them cook for around 3-4 minutes, letting them brown. Stir in your shallots, garlic, and a pinch of salt, then cook for another minute or two.
04 -
Pour in the wine, chicken broth, cream, salt, pepper, and thyme. Scrape every bit of flavor off the pan bottom, bring it to a boil, then let it gently bubble until the sauce reduces by half — about 10-15 minutes.
05 -
Put the chicken back into the pan, including any juices it released. Let it simmer in the sauce for about 2-3 minutes till everything’s warm and the sauce thickens up. You can sprinkle parsley on top if you’d like.
# Notes:
01 -
A stainless steel skillet works great for browning the chicken nicely.
02 -
If the chicken breasts are large, slice them in half horizontally before flattening them.
03 -
Tastes really good with smashed potatoes or fresh green beans on the side.