Chicken Marsala

Chicken Marsala Dish Guide

Serves 4

1.5 lb chicken breasts

¼ cup AP flour

1 t garlic powder

1 t onion powder

2 T olive oil

2 T unsalted butter

2/3 cup marsala wine

2/3 cup chicken stock

½ cup heavy cream

3 garlic cloves, minced

1 shallot, minced

8 oz cremini mushrooms, sliced

½ t dried thyme leaves

Salt and Pepper to taste

Pound the chicken breasts to roughly ½ inch cutlets. Large breasts may need to be cut in half first. Add to a large ziplock bag followed by the flour, onion powder, garlic powder and salt and pepper to taste. Seal the bag and shake vigorously to coat the cutlets in the seasoned flour.

Bring a large skillet up to medium high heat and add in the olive oil and butter. Lay in the chicken and cook for 4-5 minutes a side or until lightly browned on both sides. It’s ok if the chicken isn’t cooked through at this point. Remove the chicken and add in the mushrooms, shallot and garlic. Add in more olive oil or butter if desired.

Sitr often until the mushrooms are mostly softened and browned (5-7 minutes). Season with salt and pepper and the dried thyme. Add in the marsala and chicken stock and bring to a simmer. Reduce by 1/3 to 1/2. Add in the cream and return the chicken to the skillet along with any resting juices. Cook the chicken through and reduce the sauce to your desired thickness.

Serve with noodles, mashed or roasted potatoes and garnished with fresh parsley or basil.