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    Chicken Marsala

    Chicken Marsala


    Prep Time: 10 minutes

    Cook Time: 25 minutes

    Total Time: 35 Minutes

    Servings: 4 servings


    Ingredients

    2 large boneless, skinless chicken breasts, halved horizontally to make 4 fillets 

    1/4 cup all-purpose flour 

    Kosher salt and freshly ground black pepper, to taste

    1 tablespoon olive oil

    3 tablespoons unsalted butter, divided

    8 ounces cremini mushrooms, thinly sliced  

    2 garlic cloves, minced

    2 shallots, finely chopped

    3/4 cup dry marsala wine 

    3/4 cup chicken stock, reduced-sodium

    1/2 cup heavy whipping cream

    2 tablespoons fresh chopped parsley


    Directions   

       Season the chicken with salt and pepper. Dredge the chicken in flour and shake off any excess. Set aside.

       In a large skillet, heat olive oil and 2 tablespoons butter over medium-high heat. When butter has melted, add 2 chicken breasts and cook 4-5 minutes on each side, until golden brown. They will not be fully cooked, but will continue to cook later in the sauce. Transfer to a plate, tent with foil and set aside. Repeat with the remaining 2 chicken fillets.

       Melt remaining 1 tablespoon butter. Add the mushrooms and shallots and cook for 3-4 minutes until mushrooms and shallots begin to soften. Add garlic and cook for 1 minute or until fragrant. 

       Pour in the Marsala wine and chicken broth, using a wooden spoon to scrape up any brown bits from the bottom of the pan. Let simmer until reduced by half and starts to thicken, about 10-15 minutes. You can season the sauce with some salt, if needed.

       Pour in the cream and add the chicken, submerging it in the sauce. Cook until the sauce slightly thickens, about 3-4 minutes.  

       Garnish with chopped parsley and serve with pasta, rice or potatoes.


    Note: Chicken is safe to eat when it's reached an internal temperature of 165F. Use an instant read thermometer to test for doneness. 

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