Chicken Marsala
Chicken Marsala
Ingredients
Chicken
- 4 small boneless skinless chicken breasts (5 to 6 oz each)
- ½ cup all-purpose flour
- 4 tablespoons olive oil
- ¾ teaspoon salt
- ½ teaspoon black pepper
For the Sauce
- ¾ cup chicken stock or chicken broth
- 2 tablespoons butter
- ¼ teaspoon dried thyme leaves or 1 teaspoon fresh thyme
- 1 small shallot diced, or onion
- 8 ounces mushrooms white or brown, sliced
- 1 ½ tablespoons all-purpose flour
- ½ cup dry Marsala wine
- 2 tablespoons chopped fresh parsley or chives for garnish
Instructions
- 1
Cover the chicken breasts with plastic wrap and use the flat side of a meat mallet or a rolling pin to pound to ¼-inch thick. Season with salt and pepper and dredge in flour.
- 2
In a large skillet, preheat the olive oil over medium high heat. Cook the chicken in batches, 3-4 minutes per side or until cooked through. Transfer the chicken to a plate.
- 3
To Make the Sauce
- 4
In the same pan, add 2 tablespoons butter, thyme, and shallot and cook over medium heat until tender, about 3 minutes. Add the mushrooms and cook until juices are released, about 5 minutes. Stir in 1 ½ tablespoons flour and cook for 1 minute more.
- 5
Pour in the Marsala wine and stock or broth and simmer until thick and bubbly, about 3 minutes.
- 6
Add chicken back into the pan and simmer for 2-3 minutes or until heated through.
- 7
Garnish and serve over pasta.
To Make the Sauce
Nutrition
Per serving (based on 4 servings)
