Creamy Chicken Marsala
This popular restaurant dish is easy enough to make in the comfort of your own home. It’s so flavorful with an authentic Italian taste. Normally, chicken marsala doesn’t include any cream. However, I find that it balances out the strong flavor of the wine and gives it that rich taste.
Yield : 4 Servings
Ingredients:
FOR THE CHICKEN
3/4 cup all-purpose flour
2 tablespoons grated parmesan cheese
2 teaspoon garlic powder
2 teaspoon kosher salt
1 teaspoon black pepper
4 large boneless skinless chicken breasts, halved horizontally (8 filets)
8 tablespoons unsalted butter
4 tablespoons olive oil
FOR THE SAUCE
2 tablespoons unsalted butter
16 ounces brown or Cremini (white) mushrooms, sliced
8 cloves garlic, minced
1 1/2 cups Marsala wine
2 1/4 cups chicken broth or stock
1 1/2 cups heavy cream
3 tablespoons fresh parsley, chopped
Directions:
Mix the flour, parmesan cheese, garlic powder, salt and pepper in a bowl. Dredge in the chicken and shake off any excess.
Heat 1 tablespoon of oil and 2 tablespoons of butter in a large pan or skillet over medium-high heat until it bubbly. Fry 4 of the filets until golden brown on both sides (about 4 minutes a side). Transfer to a plate and cover with foil to keep warm. Repeat this step with the remaining chicken.
In the same pan with the remaining grease, melt in 1 tablespoon of butter. Add in the mushrooms and sauté until browned. Scrape the bits off the bottom of the pan to get that extra flavor.
Add in the garlic and cook for about one minute. Be careful not to burn the garlic.
Turn your heat down to low. Pour in the Marsala and broth and simmer for about 10-15 minutes, until reduced by half.
Pour in the cream and stir. Bring the heat back up to medium and place in the chicken filets and cook until the sauce thickens, about 3 minutes.
Garnish with chopped parsley and serve immediately. Serve over pasta, potatoes or zucchini noodles!
