Chicken Marsala

Chicken Marsala is an Italian-American dish of golden pan-fried chicken cutlets and mushrooms in a rich Marsala wine sauce.


INGREDIENTS

1-1/2 pounds boneless skinless chicken breasts, pounded ¼-inch thick (see note), or chicken tenderloins
3 tablespoons all-purpose flour
Salt
Freshly ground black pepper
1 tablespoon olive oil
3 tablespoons unsalted butter, divided
1 (8-oz) package pre-sliced bella or button mushrooms
3 tablespoons finely chopped shallots, from 1 medium shallot
2 cloves garlic, minced
2/3 cup chicken broth
2/3 cup dry Marsala wine
2/3 cup heavy cream
2 teaspoons chopped fresh thyme
2 tablespoons chopped fresh Italian parsley, for serving (optional)

INSTRUCTIONS

1. Place the flour, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a ziplock bag. Add the chicken to the bag; seal bag tightly and shake to coat chicken evenly. Set aside.
2. Heat the oil and 2 tablespoons of the butter in a large skillet over medium-high heat. (Use a stainless steel pan for the best browning. Nonstick will work too, but you won’t get that nice golden color on the chicken.) Place the flour-dusted chicken in the pan, shaking off any excess first, and cook, turning once, until the chicken is golden and just barely cooked through, about 5 to 6 minutes total. Transfer the chicken to a plate and set aside.
Full instructions recipe visit: https://www.onceuponachef.com

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