Chicken Marsala
Ingredients
The Chicken
-
1
lb
boneless skinless chicken breasts
-
⅓
cup
white whole wheat flour
-
2
teaspoons
garlic powder
-
1
teaspoon
onion powder
-
2
teaspoons
dried thyme
-
½
teaspoon
salt
-
4
tablespoons
butter
The Sauce
-
8
oz
crimini mushrooms, sliced
-
½
large
white onion, minced
-
4
cloves
garlic, minced
-
½
cup
marsala wine
-
1 ¼
cups
chicken broth
-
2
tablespoons
balsamic vinegar
-
2
tablespoons
fresh thyme, chopped
-
¼
cup
heavy cream
-
1
tablespoon
cornstarch
Instructions
- Slice the chicken breasts in half to create cutlets and pound them to ½-inch thickness.
- Mix the flour, garlic powder, onion powder, thyme, and salt in a bowl.
- Dredge the chicken in water and then in the flour mixture until fully coated.
- Heat 2 tablespoons of butter in a skillet over medium-high heat and fry the chicken cutlets for 4-5 minutes per side until golden brown.
- Remove the chicken and set aside, then add the remaining butter to the pan.
- Sauté the mushrooms with a bit of salt until browned, about 6-8 minutes.
- Add the onion and garlic and sauté for an additional 3 minutes.
- Deglaze the pan with marsala wine, then add chicken broth, balsamic vinegar, and thyme, bringing to a boil.
- Reduce the heat and simmer until the liquid reduces by half, about 10-12 minutes.
- Stir in heavy cream and cornstarch mixture, allowing it to thicken.
- Return the chicken to the pan, spooning sauce over it, and simmer for 3-5 minutes.
- Serve alone or over pasta.
Nutrition Facts (estimated)
Servings
4
Calories
334
Total fat
13g
Total carbohydrates
16g
Total protein
36g
Sodium
0mg
Cholesterol
0mg
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