Golden Chicken Marsala Dish (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 olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Cook the flour-dusted chicken until golden and just cooked through, about 5-6 minutes total. Transfer to a plate.
03 -
Melt the remaining 1 tablespoon of butter in the pan. Cook mushrooms until browned, about 3-4 minutes. Add shallots, garlic, and a pinch of salt; cook for an additional 1-2 minutes.
04 -
Add chicken broth, Marsala wine, cream, thyme, salt, and pepper to the pan. Scrape brown bits from the pan’s surface. Bring the mixture to a boil, then reduce heat and simmer until the sauce is reduced by half, about 10-15 minutes.
05 -
Return the chicken to the pan along with any accumulated juices. Simmer until the chicken is warmed through and the sauce thickens, about 2-3 minutes. Sprinkle with parsley, if using.
# Notes:
01 -
Use a stainless steel pan for better browning results.
02 -
Large chicken breasts should be halved horizontally before pounding for an even thickness.
03 -
Serve with green beans or smashed potatoes for a complete meal.