Chicken Marsala
Ingredients
The chicken and coating
-
¼
cup
all-purpose flour
-
1
teaspoon
salt
-
½
teaspoon
black pepper
-
1¾
pounds
boneless skinless chicken breasts
-
2
tablespoons
extra-virgin olive oil
-
1
tablespoon
unsalted butter
The sauce
-
1
pound
fresh mushrooms (cremini, portobello, shiitake, or button)
-
1
large
shallot (or ½ red onion)
-
3
cloves
garlic
-
1
tablespoon
fresh oregano or thyme
-
1
cup
chicken stock
-
¾
cup
dry Marsala wine
-
½
cup
heavy cream
-
to taste
salt and pepper
-
for garnish
flat-leaf parsley
Instructions
- Mix flour, salt, and pepper in a bowl or zip lock bag.
- Cut chicken into pieces no thicker than ½ inch or pound them to the desired thickness.
- Dredge chicken in the flour mixture and shake off excess before placing in a hot skillet.
- Sear each side of the chicken until golden brown, about 3 minutes per side, then set aside.
- In the same skillet, add more oil and butter, then sauté mushrooms for 5-6 minutes.
- Add shallots, garlic, oregano, thyme, and season with salt and pepper; continue cooking until mushrooms brown.
- Pour in chicken broth, Marsala wine, and heavy cream, scraping up browned bits; simmer for 12-15 minutes.
- Nestle the chicken back into the sauce and simmer for an additional 5 minutes until cooked through.
- Garnish with parsley and serve over creamy polenta or your choice of side.
Nutrition Facts (estimated)
Servings
4
Calories
469
Total fat
20.9g
Total carbohydrates
18.1g
Total protein
49.9g
Sodium
677.6mg
Cholesterol
169.4mg
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