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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