Classic Chicken Marsala (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1½ pounds boneless skinless chicken breasts, pounded ¼-inch thick
02 -
3 tablespoons all-purpose flour
03 -
Salt and freshly ground black pepper
04 -
1 tablespoon olive oil
05 -
3 tablespoons unsalted butter, divided
06 -
8 ounces pre-sliced bella or button mushrooms
07 -
3 tablespoons finely chopped shallots
08 -
2 cloves garlic, minced
09 -
⅔ cup chicken broth
10 -
⅔ cup dry Marsala wine
11 -
⅔ cup heavy cream
12 -
2 teaspoons chopped fresh thyme
13 -
2 tablespoons chopped fresh Italian parsley (optional)
# Instructions:
01 -
Mix flour, ¾ teaspoon salt, and ¼ teaspoon pepper in ziplock bag. Add chicken and shake to coat evenly.
02 -
Heat oil and 2 tablespoons butter in large skillet over medium-high heat. Cook chicken until golden, about 5-6 minutes total. Remove to plate.
03 -
Melt remaining butter in pan. Cook mushrooms until browned, 3-4 minutes. Add shallots, garlic, and salt; cook 1-2 minutes more.
04 -
Add broth, Marsala, cream, thyme, and seasonings. Boil, then reduce heat and simmer until sauce reduces by half, 10-15 minutes.
05 -
Return chicken to pan with accumulated juices. Simmer until warmed through and sauce thickens, 2-3 minutes. Garnish with parsley if desired.
# Notes:
01 -
Use stainless steel pan for best browning
02 -
Can use chicken tenderloins instead of breasts
03 -
Large chicken breasts should be halved horizontally