Chicken Marsala

Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins | Yield: 4 Servings

I love this Chicken Marsala! I want everyone to know how delicious it is that’s why I decided to share this recipe today! This dish has a creamy sauce that will surely satisfy you in each bite. This is a must-try recipe that you will enjoy preparing!

Ingredients:

1 teaspoon minced fresh oregano (or a scant ½ teaspoon dried)

2 (10–11 ounces) boneless, skinless chicken breasts, butterflied and

⅓ c heavy cream

1 ½ teaspoon cornstarch whisked with 1 tablespoon chicken broth (in a small bowl until well combined)

1 ¼ c unsalted chicken broth

⅓ c all-purpose flour

1 ¼ c dry Marsala wine

2 tablespoons unsalted butter

8 ounces cremini mushrooms, sliced

1 teaspoon minced fresh thyme (or a scant ½ teaspoon dried)

3 garlic cloves, minced (1 tablespoon)

Salt and freshly ground black pepper, halved, pounded to an even thickness

1 tablespoon minced fresh parsley

2 tablespoons olive oil

Directions:

Place a saucepan on the stove and turn the heat to medium-high. Add Marsala wine and chicken broth, then stir until well blended. Let the mixture boil. Turn the heat down to low, then simmer for 15 minutes.

Sprinkle salt and pepper over the chicken, and coat with flour. Remove any excess.

Place a 12-inch skillet on the stove, turn the heat to medium-high, then add butter and oil. Add the chicken, then sear each side for 3 to 4 minutes or until golden brown. Transfer to a clean plate.

Melt butter and oil in the same skillet over medium heat. Add the mushrooms, then stir and cook for a few minutes. Add garlic and sauté until aromatic.

Add the Marsala mixture, oregano, and thyme. Stir and simmer for a few minutes.

Remove the skillet from the heat, then add the heavy cream and stir until well incorporated.

Put the chicken back into the skillet with the sauce, then toss until completely coated.

Serve and enjoy!

Nutrition Facts: