Effortless Chicken Marsala (Print Version)
# Ingredients:
01 -
1 tablespoon of olive oil.
02 -
⅔ cup heavy cream.
03 -
3 tablespoons chopped shallots, very small pieces.
04 -
1½ pounds chicken breasts, skinless and boneless, pounded thin to about ¼ inch.
05 -
⅔ cup chicken stock or broth.
06 -
2 teaspoons fresh thyme, chopped.
07 -
Salt.
08 -
Fresh ground black pepper to taste.
09 -
2 cloves garlic, minced finely.
10 -
1 (8-oz) container of button or bella mushrooms, pre-sliced.
11 -
⅔ cup Marsala wine (dry).
12 -
3 tablespoons unsalted butter, separated into portions.
13 -
3 tablespoons of regular all-purpose flour.
14 -
2 tablespoons Italian parsley (optional), for garnish.
# Instructions:
01 -
Put the flour, salt, and pepper in a plastic bag. Drop in the chicken and shake everything together so it's coated well.
02 -
In a big skillet, warm up the oil and 2 tablespoons of butter over medium-high heat. Brown up the chicken in the flour mix until cooked through and golden on the outside. This should take about 5-6 minutes per batch. Move it to a plate.
03 -
In the same pan, melt the rest of the butter. Sauté the sliced mushrooms till they develop a nice brown color, which should take 3-4 minutes. Stir in the shallots, minced garlic, and a little salt, then cook for another couple of minutes.
04 -
Pour in the cream, Marsala wine, and chicken broth. Toss in the thyme and season with salt and pepper. Scrape up the tasty browned bits stuck to the skillet as it boils. Let it simmer and cook down for 10-15 minutes, so it's thicker.
05 -
Add the chicken and its juices back into the pan, letting it heat up while the sauce thickens for 2-3 minutes. Sprinkle parsley on top if you'd like.
# Notes:
01 -
A stainless steel skillet helps get better browning.
02 -
If your chicken breasts are really big, slice them in half horizontally before flattening.
03 -
Tastes amazing with mashed potatoes or steamed green beans.