Chicken Marsala (Print Version)
# Ingredients:
01 -
1½ pounds chicken breasts without bones or skin, flattened to about ¼ inch thick.
02 -
3 tablespoons plain white flour.
03 -
A pinch of salt.
04 -
Black pepper, freshly cracked.
05 -
1 tablespoon of olive oil.
06 -
3 tablespoons split-up unsalted butter.
07 -
1 (8-ounce) pack of pre-sliced cremini or white mushrooms.
08 -
3 tablespoons shallots, finely minced.
09 -
2 garlic cloves, chopped up small.
10 -
⅔ cup of chicken stock.
11 -
⅔ cup dry Marsala wine.
12 -
⅔ cup of heavy whipping cream.
13 -
2 teaspoons fresh thyme leaves, chopped.
14 -
2 tablespoons finely chopped flat-leaf parsley for a garnish (optional).
# Instructions:
01 -
Toss some flour, ¾ teaspoon of salt, and ¼ teaspoon of pepper into a ziplock bag. Place the chicken inside and shake it around until everything is evenly covered.
02 -
Warm oil and 2 tablespoons of the butter in a big skillet over medium-high heat. Fry the floured chicken until it’s golden brown and cooked through, about 5-6 minutes in total. Take it out and set aside on a plate.
03 -
Use the leftover butter in the pan and melt it. Stir in the mushrooms and cook until they have a nice browned color, about 3-4 minutes. Next, add shallots and garlic with a pinch of salt, and keep stirring for another 1-2 minutes.
04 -
Pour in the broth, Marsala, cream, thyme, salt, and pepper. Scrape up the browned bits stuck to the pan. Let it boil, then lower the heat and simmer until the sauce gets thicker, about 10-15 minutes.
05 -
Put the chicken back in with any juices collected on the plate. Let it simmer just until the chicken is hot and the sauce thickens up, about 2-3 minutes. Add parsley on top if you’re using it.
# Notes:
01 -
A stainless steel skillet gives the best sear.
02 -
If the chicken breasts are too big, slice them horizontally before flattening.
03 -
Tastes great with some smashed potatoes or green beans.