Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins | Yield: 4 Servings
This incredible Chicken Marsala is probably one of the best I have ever tried! Oh, man, you need this in your life! Serve this over rice or pasta, and you have yourself a meal to remember! Have a blessed day, friends. Enjoy!
Ingredients:
1 ¼ c dry Marsala wine*
1 ¼ c unsalted chicken broth
2 (10 – 11 ounces) boneless skinless chicken breasts, butterflied and halved, pounded to an even thickness
Salt and freshly ground black pepper
⅓ c all-purpose flour
2 tablespoons unsalted butter
2 tablespoons olive oil
8 ounces cremini mushrooms, sliced
3 garlic cloves, minced (1 tablespoon)
1 teaspoon minced fresh thyme (or scant ½ teaspoon dried)
1 teaspoon minced fresh oregano (or scant ½ teaspoon dried)
1 ½ teaspoon cornstarch whisked with 1 tablespoon chicken broth (in a small bowl until well combined)
⅓ c heavy cream
1 tablespoon minced fresh parsley
Directions:
Place a saucepan on the stove, then pour in the chicken broth and Marsala wine. Stir until well mixed. Turn the heat to medium-high and allow the mixture to boil.
Turn the heat down to medium and simmer for about 15 minutes or until it reduces its volume to 1 cup.
Season all sides of the chicken with salt and pepper. Coat each side with flour as well.
Place a skillet on the stove and turn the heat to medium-high.
Add 1 tablespoon of butter and 1 tablespoon of olive oil, then allow them to melt and become hot.
Add the coated chicken slices into the skillet and sear each side for about 10 minutes or until brown.
Remove the chicken slices from the skillet onto a clean plate and cover them with aluminium foil.
Turn the heat down to medium, then add the rest of the butter and oil.
Add the mushrooms and saute until soft and golden brown. This usually takes about 8 minutes.
Add the garlic and saute until aromatic.
Remove the skillet from the heat, then add the Marsala, oregano, and thyme. Stir until well mixed.
Add dissolved cornstarch and stir until well mixed. Simmer for a few minutes until the texture of the sauce becomes thick.
Remove the skillet from the heat, then add the heavy cream, salt, and pepper. Stir until well mixed.
Put the chicken slices back to the skillet, then toss until well coated with the sauce.
Garnish with freshly chopped parsley.
Serve and enjoy!
Notes:
Feel free to reduce the amount of Marsala that you want to add.
Add more chicken broth if the texture of the sauce is too thick.
Nutrition Facts:
Calories 448 | Calories from Fat 216 | Fat 24g 37% | Saturated Fat 10g 63% | Cholesterol 133mg 44% | Sodium 200mg 9% | Potassium 944mg 27% | Carbohydrates 11g 4% | Fiber 1g 4% | Sugar 3g 3% | Protein 33g 66% | Vitamin A 617IU 12% | Vitamin C 5mg 6% | Calcium 45mg 5% | Iron 2mg 11%
[penci_recipe]