Chicken Marsala
35 minServes 4
Thin-pounded chicken breasts seared golden, then simmered in a mushroom and Marsala cream sauce.
| prepPound chicken breasts to ¼ in / 6 mm thick | |||
| 3 tablespoons all-purpose flour | Coat chicken with flour & seasonings | Sprinkle parsley & serve | |
| ¾ teaspoon salt | |||
| ¼ teaspoon freshly ground black pepper | |||
| 680 g boneless skinless chicken breasts, pounded 6 mm thick | Sear chicken in oil & butter, 5–6 min | Return chicken, simmer 2–3 min | |
| 1 tablespoon olive oil | |||
| 2 tablespoons unsalted butter (for searing) | |||
| 1 tablespoon unsalted butter (for mushrooms) | Cook mushrooms, shallots & garlic, 4–6 min | ||
| 225 g pre-sliced bella or button mushrooms | |||
| 3 tablespoons finely chopped shallots | |||
| 2 cloves garlic, minced | |||
| ¼ teaspoon salt | |||
| 160 ml chicken broth | Add broth, Marsala, cream & thyme; reduce 10–15 min | ||
| 160 ml dry Marsala wine | |||
| 160 ml heavy cream | |||
| 2 teaspoons chopped fresh thyme | |||
| ⅛ teaspoon freshly ground black pepper | |||
| 2 tablespoons chopped fresh Italian parsley (optional) | |||
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