AmericanItalian

Chicken Marsala

Name: Chicken Marsala
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Ingredients: 1½ pounds boneless (skinless chicken breasts, halved lengthwise and pounded to ¼-inch thick, or chicken tenderloins (you can also cut into medallions)); 3 tablespoons all-purpose flour; 3/4 teaspoon Kosher salt; 1/2 teaspoon freshly ground black pepper; 1 tablespoon olive oil; 2 tablespoons unsalted butter; 1 tablespoon unsalted butter; 8 ounces of your favorite mushrooms (cut into bite-sized pieces); 1/4 cup finely chopped shallot; 2 cloves garlic (grated or minced); 1/4 teaspoon salt; 2/3 cup chicken broth; 2/3 cup dry Marsala wine; 2/3 cup heavy cream; 2 teaspoons chopped fresh thyme; 1/4 teaspoon Kosher salt; Freshly ground black pepper (to taste); 2 tablespoons chopped fresh Italian parsley (for serving)

A lighter version of a classic. I decided to skip the cream and reduce the butter.

By Chef Laura Bonicelli

marsalamushrooms

Prep Time

15 min

Cook Time

20 min

Total Time

35 min

Servings

6 servings

Ingredients

chicken

1½ poundsboneless (skinless chicken breasts, halved lengthwise and pounded to ¼-inch thick, or chicken tenderloins (you can also cut into medallions))
3 tablespoonsall-purpose flour
3/4 teaspoonKosher salt
1/2 teaspoonfreshly ground black pepper
1 tablespoonolive oil
2 tablespoonsunsalted butter

mushrooms

1 tablespoonunsalted butter
8 ouncesof your favorite mushrooms (cut into bite-sized pieces)
1/4 cupfinely chopped shallot
2 clovesgarlic (grated or minced)
1/4 teaspoonsalt

sauce

2/3 cupchicken broth
2/3 cupdry Marsala wine
2/3 cupheavy cream
2 teaspoonschopped fresh thyme
1/4 teaspoonKosher salt
Freshly ground black pepper (to taste)

garnish

2 tablespoonschopped fresh Italian parsley (for serving)

Nutrition Facts

Per Serving (serves 6 servings)

Calories380

Total Fat22g

Cholesterol113mg

Sodium657mg

Total Carbohydrates11g

Dietary Fiber1g

Sugars4g

Protein28g

* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.

Instructions

1
2
Place the flour, salt, and pepper in a shallow dish or pie plate. Add the chicken, turning to coat evenly. Alternatively, use a zip-top bag for coating.
3
Heat the oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the flour-dusted chicken, shaking off any excess first, and cook, turning once, until golden and just cooked through, 5 to total. Transfer to a plate and set aside.
4
5
Melt the remaining tablespoon of butter in the same pan. Add the mushrooms and cook, stirring often, until browned, 3 to .
6
Add the shallots, garlic, and 1/4 teaspoon salt; cook for 1 to more.
7
8
Add the chicken broth, Marsala wine, heavy cream, thyme, salt, and pepper. Use a wooden spoon to scrape any brown bits from the bottom of the pan into the liquid.
9
Bring to a boil, then reduce to medium and gently simmer, uncovered, until the sauce is reduced by about half, slightly thickened, and darkened in color — 10 to .
10
Return the chicken to the pan, along with any accumulated juices. Reduce the heat to low and simmer until the chicken is heated through and the sauce thickens slightly more, 2 to .
11
12
Sprinkle with parsley before serving.