CHICKEN MARSALA

Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins | Yield: 4 Servings

The incredible flavors in this Chicken Marsala will surely make your every meal amazing! It will only take you 35 minutes to prep and cook this spectacular dish. A must-try that the entire family is going to love. Enjoy!

INGREDIENTS :

• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 8 ounces cremini mushrooms, sliced
• 1 1/4 c dry Marsala wine
• 1/3 c heavy cream
• 1 teaspoon minced fresh oregano (or a scant 1/2 teaspoon dried)
• 1 1/4 c unsalted chicken broth
• 1/3 c all-purpose flour
• 3 garlic cloves, minced (1 tablespoon)
• 1 1/2 teaspoon cornstarch whisked with 1 tablespoon chicken broth (in a small bowl until well combined)
• 2 (10-11 ounces) boneless, skinless chicken breasts, butterflied and halved, pounded to an even thickness
• 1 teaspoon minced fresh thyme (or a scant 1/2 teaspoon dried)
• Salt and freshly ground black pepper
• 1 tablespoon minced fresh parsley

DIRECTIONS :

1. Place a saucepan pan on the stove and turn the heat to medium-high. Add the chicken broth and marsala wine, then stir until well blended. Allow the mixture to boil. Remove from the heat.
2. Turn the heat down to medium, then simmer the mixture for 15 minutes.
3. Sprinkle salt and pepper over the chicken. Coat each with flour.
4. Place the skillet on the stove and turn the heat to medium-high. Add 1 tablespoon of olive oil and 1 tablespoon of butter.
5. Add the chicken into the hot skillet, then sear each side for 10 minutes. Remove from the skillet and put them onto a clean plate. Cover them with foil to keep warm.
6. In the same skillet, add butter and olive oil again. Add the mushrooms and saute for a few minutes until soft.
7. Add garlic, then sauté for about a minute or until aromatic.
8. Transfer the mixture into the pan with the Marsala reduction together with oregano and thyme. Stir everything until well blended.
9. Put the pan back on the stove over medium heat. Simmer the mixture for a few minutes. Stir in the slurry until the texture becomes thick.
10. Remove the pan from the heat, then add salt, pepper, and heavy cream. Stir until well blended.
11. Add the chicken, then toss until fully coated with the delicious sauce.
12. Sprinkle freshly chopped parsley on top to garnish.
13. Serve and enjoy!

Notes:

• Place any leftovers in an airtight container, then place them in the fridge. Reheat for a few minutes before serving again.
• Add a bit of broth if the texture of the sauce becomes too thick.

Nutrition Facts:

Calories 448 Calories from Fat 216 Fat 24g37% Saturated Fat 10g63% Cholesterol 133mg44% Sodium 200mg9% Potassium 944mg27% Carbohydrates 11g4% Fiber 1g4% Sugar 3g3% Protein 33g66% Vitamin A 617IU12% Vitamin C 5mg6% Calcium 45mg5% Iron 2mg11%