2largeBoneless, Skinless Chicken Breastshalved horizontally into 4 fillets
1stickUnsalted Butter
Marsala Sauce
1tablespoonButter
9ozMushroomssliced
½cupMarsala Wine
2cupChicken Brothlow sodium
1cupHeavy Creamor Evaporated Milk or Half and Half
1teaspoonDried Oregano
5-6clovesGarlicminced
1teaspoonDried Thyme
chopped Parsleyfor garnish
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INSTRUCTIONS
Combine Flour, Salt and Pepper in a shallow bowl. Dredge the Chicken Breasts in the flour.
Heat Butter and Olive Oil in a skillet or pan. As the butter melts, add the Chicken Breasts and cook on medium-low heat for 3 minutes until the Chicken browns on both sides. (The Chicken doesn't has to get completly cooked through at this point). Once done, remove from the pan and keep aide.
In the same pan, add some more Butter. As the butter shimmers, throw in the chopped Mushrooms and saute until they brown for 2-3 minutes. Scrape off any leftover chicken pieces which might have got stuck to the bottom of the pan.
Now, pour in Marsala and the Chicken Broth. Throw in some flour, minced garlic, Oregano and Thyme. Stir to combine. Simmer over low heat for 3-4 minutes until the sauce slightly thickens.
Pour in the heavy cream and stir until combined. At this point, bring back the Chicken to the simmering sauce. Cook for 3-4 minutes and allow the sauce to thicken
Garnish with chopped Parsley and serve
Video
Nutrition
Nutrition Facts
Creamy Chicken Marsala Recipe (+ video)
Amount Per Serving
Calories 503
* Percent Daily Values are based on a 2000 calorie diet.
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