Chicken Marsala
Ingredients:
For the Chicken:
- 2 boneless, skinless chicken breasts (butterflied and pounded thin)
- ½ cup all-purpose flour (for dredging)
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- 2 tbsp olive oil
- 2 tbsp unsalted butter
For the Marsala Sauce:
- 8 oz cremini or button mushrooms (sliced)
- 2 cloves garlic (minced)
- ¾ cup dry Marsala wine
- ¾ cup chicken broth
- ½ cup heavy cream (optional, for a creamier sauce)
- 1 tbsp unsalted butter (for finishing)
- 1 tbsp fresh parsley (chopped, for garnish)
Instructions:
1. Prepare the Chicken:
- In a shallow dish, mix flour, salt, black pepper, and garlic powder.
- Dredge the chicken breasts in the flour mixture, shaking off excess.
2. Sear the Chicken:
- Heat olive oil and butter in a large skillet over medium-high heat.
- Add chicken and cook for 3-4 minutes per side, until golden brown.
- Remove and set aside.
3. Make the Marsala Sauce:
- In the same skillet, add a little more butter if needed and sauté mushrooms until browned (about 4-5 minutes).
- Add garlic and cook for 30 seconds until fragrant.
- Pour in Marsala wine, scraping up browned bits from the pan.
- Let simmer for 2 minutes, then add chicken broth and simmer for another 5 minutes to reduce slightly.
- (Optional) Stir in heavy cream for a richer sauce.
4. Combine & Finish:
- Return chicken to the pan and let simmer for 2-3 minutes, spooning sauce over the top.
- Add butter to finish the sauce and garnish with chopped parsley.
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