Chicken Marsala
Ingredients
The chicken
-
2
pieces
boneless skinless chicken breasts
-
to taste
salt
-
to taste
black pepper
-
⅓
cup
all-purpose flour
The sauce
-
1 ¼
cups
dry marsala wine
-
1 ¼
cups
unsalted chicken broth
-
2
Tbsp
unsalted butter
-
2
Tbsp
olive oil
-
8
oz
cremini mushrooms, sliced
-
3
cloves
garlic, minced
-
1
tsp
minced fresh thyme
-
1
tsp
minced fresh oregano
-
1 ½
tsp
cornstarch
-
⅓
cup
heavy cream
-
1
Tbsp
minced fresh parsley
Instructions
- Combine marsala wine and chicken broth in a saucepan, bring to a boil, then reduce to simmer until reduced to 1 cup.
- Season chicken with salt and pepper, then dredge in flour.
- Heat butter and olive oil in a skillet, add chicken, and cook until done, about 10-12 minutes.
- Remove chicken and keep warm under foil.
- In the same skillet, sauté mushrooms until golden brown, then add garlic in the last minute.
- Pour in the marsala reduction and add thyme and oregano, then simmer and stir in the cornstarch mixture until thickened.
- Off heat, stir in heavy cream and adjust seasoning.
- Return chicken to the pan, spoon sauce over, garnish with parsley, and serve.
Nutrition Facts (estimated)
Servings
4
Calories
448
Total fat
24g
Total carbohydrates
11g
Total protein
33g
Sodium
200mg
Cholesterol
133mg
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