Chicken Marsala
Inspired by
All the Dangerous Things
by Stacy Willingham
Cook Time:
30 minutes
Total Time:
45 minutes
Equipment:
measuring cup
measuring spoon
large ziplock bag
plate
tongs
large skillet
wooden spoon
Ingredients
1-1/2 lb. boneless skinless chicken breasts, pounded to 1/4" thick
3 tbsp. all-purpose flour
1-1/4 tsp. salt, divided
1/4 tsp. and 1/8 tsp. pepper, divided
1 tbsp. olive oil
3 tbsp. unsalted butter, divided
8 oz. bella or button mushrooms, pre-sliced
3 tbsp. shallots, finely chopped
2 garlic cloves, minced
2/3 c. chicken broth
2/3 c. dry Marsala wine
2/3 c. heavy cream
2 tsp. thyme, chopped
2 tbsp. Italian parsley, chopped (optional)
Directions
In a ziplock bag, place flour, 3/4 tsp. salt, 1/4 tsp pepper, and chicken. Seal bag and shake to coat chicken evenly. Step aside.
Heat oil and 2 tbsp. butter in large skillet over medium-high heat. Shake excess flour off chicken breast and place chicken in pan. Cook until chicken is golden and cooked through, about 5-6 minutes, turning only once.
Remove chicken and place on a plate.
Melt remaining butter in the pan.
Add mushrooms and cook 3-4 minutes or until mushrooms begin to brown. Stir often.
Add shallots, garlic, 1/4 tsp. salt and cook for 1-2 more minutes.
Add broth, Marsala wine, cream, thyme, 1/4 tsp. salt, and 1/8 tsp. pepper. Use wooden spoon to scrape the bottom of the pan as you cook. Bring liquid to a boil and leave unconvered until the sauce is reduced to about half, about 10-15 minutes. It will be slightly thick and darker in color.
Add the chicken back to the sauce and reduce heat to low. Simmer until chicken is warmed through and sauce thickens a bit more, about 2-3 minutes.
Sprinkle with parsley if desired before serving.