Chicken Marsala

Name: Chicken Marsala
Yield: 1
Ingredients: 1/2 mg boneless skinless chicken breasts, pounded inch thick; 3 Tbsp all-purpose flour; salt; freshly ground black pepper; 1 Tbsp olive oil; 3 Tbsp unsalted butter, divided; 1 package pre-sliced bella or button mushroom; 4 Tbsp finely chopped shallots, from medium shallot; 2 cloves garlic, minced; 2/3 c chicken broth; 2/3 c dry marsala wine; 2/3 c heavy cream; 2 tsp chopped fresh thyme; 2 Tbsp chopped fresh italian parsley, for serving

0 mins

Total time

1

Serving

14

Ingredients

Enable cook mode

Ingredients

¹⁄₂

mgboneless skinless chicken breasts, pounded inch thick

Tbspall-purpose flour

salt

freshly ground black pepper

Tbspolive oil

Tbspunsalted butter, divided

package pre-sliced bella or button mushroom

Tbspfinely chopped shallots, from medium shallot

cloves garlic, minced

²⁄₃

cchicken broth

²⁄₃

cdry marsala wine

²⁄₃

cheavy cream

tspchopped fresh thyme

Tbspchopped fresh italian parsley, for serving

Directions

Step 1

Place the flour, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a ziplock bag. Add the chicken to the bag; seal bag tightly and shake to coat chicken evenly. Set aside.

Step 2

Heat the oil and 2 tablespoons of the butter in a large skillet over medium-high heat. (Use a stainless steel pan for the best browning. Nonstick will work too, but you won’t get that nice golden color on the chicken.) Place the flour-dusted chicken in the pan, shaking off any excess first, and cook, turning once, until the chicken is golden and just barely cooked through, about 5 to 6 minutes total. Transfer the chicken to a plate and set aside.

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