Chicken Marsala
13 ingredients · 11 steps · from Downshiftology
Ingredients
- 8 ounces Baby bella or cremini mushrooms
- 1 large (about 1/4 cup diced) Shallot
- 2 tablespoons, finely chopped Fresh parsley
- 2 large Boneless skinless chicken breasts
- 1/4 cup Flour or cornstarch
- 1 teaspoon Kosher salt
- 1/2 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 3 tablespoons (1 tbsp + 2 tbsp) Butter
- 4, minced Garlic cloves
- 1 cup Chicken broth
- 3/4 cup Marsala wine
- 1/2 cup Heavy cream
Steps
- Slice mushrooms and dice shallot into 1/4 cup; finely chop parsley.
- Slice chicken breasts in half horizontally to make 4 thin cutlets.
- Mix flour (or cornstarch), kosher salt, and black pepper; coat both sides of each chicken cutlet and shake off excess.
- Heat 2 tablespoons olive oil and 1 tablespoon butter in a large pan over medium-high heat.
- Sear chicken for 3-4 minutes per side until golden, then transfer to a plate.
- Add 2 more tablespoons butter to the pan and saute mushrooms for 2-3 minutes until lightly browned.
- Add minced garlic and diced shallot; stir for 30 seconds.
- Add chicken broth, marsala wine, and heavy cream; stir to combine.
- Bring sauce to a boil, then reduce heat and simmer 10-15 minutes until reduced by half.
- Return chicken to pan, spoon sauce over it, and simmer 2-3 minutes until warmed through.
- Sprinkle chopped parsley before serving.
Recipe extracted by Foodle from “CHICKEN MARSALA | The Perfect Easy Weeknight Dinner Recipe!” by Downshiftology. Quantities follow the video and may be approximate — watch the original for technique.
