Chicken Marsala

By Jennifer Segal · onceuponachef.com

Serves 4

35 min

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
1½ lb / 680 g boneless skinless chicken breasts, pounded ¼ in / 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
8 oz / 225 g pre-sliced bella or button mushrooms
3 tablespoons finely chopped shallots
2 cloves garlic, minced
¼ teaspoon salt
⅔ cup / 160 ml chicken broth	Add broth, Marsala, cream & thyme; reduce 10–15 min
⅔ cup / 160 ml dry Marsala wine
⅔ cup / 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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