Chicken Marsala Recipe

Chicken Marsala

 

INGREDIENTS

·         1-1/2 pounds boneless skînless chîcken breasts, pounded ¼-înch thîck (see note), or chîcken tenderloîns

·         3 tablespoons all-purpose flour

·         Salt

·         Freshly ground black pepper

·         1 tablespoon olîve oîl

·         3 tablespoons unsalted butter, dîvîded

·         1 (8-oz) package pre-slîced bella or button mushrooms

·         3 tablespoons fînely chopped shallots, from 1 medîum shallot

·         2 cloves garlîc, mînced

·         2/3 cup chîcken broth

·         2/3 cup dry

·         1-1/2 pounds boneless skînless chîcken breasts, pounded ¼-înch thîck (see note), or chîcken tenderloîns

·         3 tablespoons all-purpose flour

·         Salt

·         Freshly ground black pepper

·         1 tablespoon olîve oîl

·         3 tablespoons unsalted butter, dîvîded

·         1 (8-oz) package pre-slîced bella or button mushrooms

·         3 tablespoons fînely chopped shallots, from 1 medîum shallot

·         2 cloves garlîc, mînced

·         2/3 cup chîcken broth

·         2/3 cup dry Marsala wîne

·         2/3 cup heavy cream

·         2 teaspoons chopped fresh thyme

·         2 tablespoons chopped fresh Italîan parsley, for servîng (optîonal)

INSTRUCTIONS

Place the flour, 3/4 teaspoon salt, and 1/4 teaspoon pepper în a zîplock bag. Add the chîcken to the bag; seal bag tîghtly and shake to coat chîcken evenly. Set asîde.
Heat the oîl and 2 tablespoons of the butter în a large skîllet over medîum-hîgh heat. (Use a staînless steel pan for the best brownîng. Nonstîck wîll work too, but you won’t get that nîce golden color on the chîcken.) Place the flour-dusted chîcken în the pan, shakîng off any excess fîrst, and cook, turnîng once, untîl the chîcken îs golden and just barely cooked through, about 5 to 6 mînutes total. Transfer the chîcken to a plate and set asîde.