Chicken Marsala (Print Version)
# Ingredients:
01 -
1½ pounds boneless skinless chicken breasts, pounded ¼-inch thick.
02 -
3 tablespoons all-purpose flour.
03 -
Salt.
04 -
Freshly ground black pepper.
05 -
1 tablespoon olive oil.
06 -
3 tablespoons unsalted butter, divided.
07 -
1 (8-oz) package pre-sliced bella or button mushrooms.
08 -
3 tablespoons finely chopped shallots.
09 -
2 cloves garlic, minced.
10 -
⅔ cup chicken broth.
11 -
⅔ cup dry Marsala wine.
12 -
⅔ cup heavy cream.
13 -
2 teaspoons chopped fresh thyme.
14 -
2 tablespoons chopped fresh Italian parsley, for serving (optional).
# Instructions:
01 -
Place flour, ¾ teaspoon salt, and ¼ teaspoon pepper in a ziplock bag. Add chicken and shake to coat evenly.
02 -
Heat oil and 2 tablespoons butter in large skillet over medium-high heat. Cook flour-dusted chicken until golden and just cooked through, about 5-6 minutes total. Transfer to plate.
03 -
Melt remaining butter in pan. Cook mushrooms until browned, 3-4 minutes. Add shallots, garlic, and salt; cook 1-2 minutes more.
04 -
Add broth, Marsala, cream, thyme, salt and pepper. Scrape brown bits from pan. Boil then reduce heat and simmer until sauce is reduced by half, 10-15 minutes.
05 -
Return chicken to pan with accumulated juices. Simmer until chicken is warmed and sauce thickens, 2-3 minutes. Sprinkle with parsley if using.
# Notes:
01 -
Use stainless steel pan for best browning.
02 -
Large chicken breasts should be halved horizontally before pounding.
03 -
Pairs well with green beans or smashed potatoes.