Chicken Marsala This is one of those classics that bring back so many good memories. I absolutely love mushrooms, and the combination of those cooked down into a beautiful marsala sauce is simply delicious. It’s a favorite of my sisters and is one of the few dishes that Connor will gladly eat mushrooms for!
Here is a little take on the classic, with some additional fresh herbs, sundried tomatoes and a touch of heavy cream!
Ingredients for four:
– 8 thinly sliced chicken breasts
– garlic powder
– shallot, thinly sliced
– 4 cloves garlic, chopped
– 4 tbsp butter
– olive oil
– 8 oz white button mushrooms, sliced
– 16 oz portobello mushrooms, sliced
– 4 leaves fresh basil
– dried thyme
– 1 and 1/3 cup Marsala wine
– 1 and 1/3 cup chicken stock
– 1/2 cup heavy cream
– 5 sundried tomatoes, sliced
– chives and parsley to top, chopped
Season both sides of chicken with salt and pepper. Prepare a plate with flour, seasoned with salt, pepper and garlic powder. Dredge all of your chicken and set aside on a large plate/pan. Heat olive oil and some butter in a large, deep pan. Once hot, add chicken 2 At a time and cook until lightly golden brown. Flip, repeat. Add butter/ olive oil as needed until all chicken is done. Set aside.
In the same pan, start your sauce. Add a little more butter, olive oil. Add shallots and garlic and cook for one minute. Add your mushrooms, some basil, salt, pepper and dried thyme. Drizzle a little olive oil and stir- cooking until the mushrooms release their liquids and cook down. Add your marsala wine and cook on medium for 5-6 minutes until the sauce has reduced, scraping the browned bits from the bottom of the pan as you go. Add in your stock and cook for two minutes. Drop the heat to low and add in your heavy cream, stirring the whole time. Add in your sundried tomatoes and cook everything together for another minute. Add in your chicken. Cook through for three minutes, getting the chicken submerged and the mushrooms on top. Add fresh parsley and chives and enjoy!