Chicken Marsala (Printable Version)
# What You'll Need:
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01 -
1 1/2 pounds chicken breasts without skin and bones, flattened to 1/4-inch thickness
02 -
3 tablespoons regular flour
03 -
3/4 teaspoon salt, with extra for adjusting taste
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1/4 teaspoon black pepper, freshly ground
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1 tablespoon olive oil
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3 tablespoons butter without salt, split up
07 -
1 (8-ounce) pack of sliced bella or button mushrooms
08 -
3 tablespoons finely diced shallots (grabbed from 1 medium shallot)
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2 cloves garlic, chopped small
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2/3 cup chicken stock
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2/3 cup Marsala wine (dry type)
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2/3 cup thick cream
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2 teaspoons fresh thyme, chopped
14 -
2 tablespoons fresh Italian parsley, chopped (skip if you want, it's just for looks)
# Steps to Follow:
01 -
Mix flour, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a plastic bag. Drop in the chicken, close the bag, and toss around until chicken is fully covered.
02 -
Warm up olive oil with 2 tablespoons butter in a big pan over medium-high flame. Tap off extra flour and put chicken in the pan. Let it cook about 5 to 6 minutes, flipping once, till it's golden and done inside. Move chicken to a dish and put aside.
03 -
Drop the last tablespoon of butter into the same pan. Toss in mushrooms and stir often while they cook for 3 to 4 minutes.
04 -
Mix in shallots, garlic and 1/4 teaspoon salt. Let them cook for 1 to 2 minutes till you can smell their aroma.
05 -
Add chicken stock, Marsala wine, thick cream, thyme, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Scrape those tasty brown bits off the bottom. Let it bubble gently without a lid for 10 to 15 minutes until half the liquid cooks away and gets a bit thicker.
06 -
Put chicken back in the pan with any juices it left. Turn heat down low and let everything bubble together for 2 to 3 minutes until the sauce gets a bit more thick.
07 -
Sprinkle with chopped parsley if you want, and bring it straight to the table while it's hot.
# Additional Tips:
01 -
For big chicken breasts (about 3/4 lb. each), cut them sideways into 4 skinny pieces before hammering to 1/4-inch thickness so they cook evenly.
02 -
Grab dry Marsala wine for a rich savory flavor. The sweet kind will make your dish taste sweeter.
03 -
This goes great on top of mashed spuds, noodles, or rice alongside some roasted veggies or a simple salad.