Marsala Chicken (Print Version)
# Ingredients:
01 -
1½ lbs of chicken breasts, no skin or bones, flattened to about ¼ inch.
02 -
3 tablespoons of plain flour.
03 -
A pinch of salt.
04 -
Black pepper, freshly cracked.
05 -
1 tablespoon of olive oil.
06 -
3 tablespoons of butter, split into portions.
07 -
1 small pack (8 oz) of pre-sliced button or cremini mushrooms.
08 -
3 tablespoons of shallots, finely diced.
09 -
2 garlic cloves, chopped small.
10 -
⅔ cup of chicken stock.
11 -
⅔ cup of Marsala wine, dry type.
12 -
⅔ cup of heavy whipping cream.
13 -
2 teaspoons of fresh thyme leaves, chopped.
14 -
Italian parsley, finely chopped (2 tablespoons optional, for garnish).
# Instructions:
01 -
In a zip bag, mix some flour, ¾ teaspoon of salt, and ¼ teaspoon of pepper. Toss in the chicken, shake it up, and coat completely.
02 -
Heat a skillet with oil and 2 tablespoons of butter on medium-high heat. Fry the coated chicken till it’s golden and cooked through, about 5-6 minutes total. Move to a plate when done.
03 -
Add the remaining butter to the same pan. Toss in the mushrooms and cook till golden brown, about 3-4 minutes. Add garlic, shallots, and a pinch of salt, then cook for another 1-2 minutes.
04 -
Pour in the wine, cream, stock, thyme, and some salt and pepper. Scrape the pan to lift the brown bits. Bring everything to a boil, then lower heat and simmer for about 10-15 minutes until it thickens by half.
05 -
Put the chicken back into the pan with any juices it released. Let everything simmer together for 2-3 minutes until the sauce thickens up. If using, sprinkle parsley on top.
# Notes:
01 -
A stainless steel skillet works best for browning.
02 -
Cut larger chicken breasts in half horizontally before flattening.
03 -
Goes great with mashed potatoes or green beans on the side.