Chicken Marsala



By Jennifer Segal
Servings: 4
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Total Time: 45 Minutes

Ingredients


  • 1-1/2 pounds boneless skinless chicken breasts, pounded �-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.
  3. Visit  Chicken Marsala@www.onceuponachef.com For Recipe Instructions.