Chicken Marsala

 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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