Name: Creamy Chicken Marsala
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 1 1/2 lb. boneless, skinless chicken breasts (2 to 3) -; 1 tsp. Freshly ground black pepper -; 1 tsp. Italian seasoning -; 2 tsp. kosher salt, divided -; 1/2 c. (60 g.) all-purpose flour -; 4 tbsp. extra-virgin olive oil, divided -; 3 tbsp. unsalted butter, divided -; 8 oz. cremini mushrooms, thinly sliced -; 1 shallot, finely chopped -; 3 cloves garlic, sliced -; 1 tbsp. chopped fresh thyme -; 3/4 c. marsala wine -; 1 1/4 c. low-sodium chicken broth -; 3/4 c. heavy cream -; 1 tbsp. chopped fresh parsley -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Creamy Chicken Marsala

1. 1 1/2 lb. boneless, skinless chicken breasts (2 to 3) -

2. 1 tsp. Freshly ground black pepper -

3. 1 tsp. Italian seasoning -

4. 2 tsp. kosher salt, divided -

5. 1/2 c. (60 g.) all-purpose flour -

6. 4 tbsp. extra-virgin olive oil, divided -

7. 3 tbsp. unsalted butter, divided -

8. 8 oz. cremini mushrooms, thinly sliced -

9. 1 shallot, finely chopped -

10. 3 cloves garlic, sliced -

11. 1 tbsp. chopped fresh thyme -

12. 3/4 c. marsala wine -

13. 1 1/4 c. low-sodium chicken broth -

14. 3/4 c. heavy cream -

15. 1 tbsp. chopped fresh parsley -

How to cook deliciously - Creamy Chicken Marsala

1. Stage

Pat chicken dry and remove tenderloin from breasts. Butterfly each breast, then separate butterflied halves to create 4 to 6 thin pieces; season both sides of chicken with pepper, Italian seasoning, and 1 1/2 tsp. salt.

2. Stage

Pour flour into a shallow dish. Dredge each piece of chicken in flour, coating both sides, and tap off any excess.

3. Stage

In a large skillet over medium-high heat, heat 1 Tbsp. oil, then melt 1 Tbsp. butter. Add half of chicken and cook, turning occasionally, until golden brown, 2 to 3 minutes per side. Transfer to a plate. Repeat with 1 Tbsp. oil and remaining chicken.

4. Stage

In same skillet over medium heat, heat 1 Tbsp. oil. Add mushrooms and cook, stirring occasionally, until softened, about 5 minutes. Add shallot and remaining 1 Tbsp. oil and 1/2 tsp. salt and cook, stirring frequently, until translucent, about 2 minutes. Add garlic and thyme and cook, stirring, until fragrant, about 1 minute. Add wine and cook, stirring occasionally and scraping browned bits from bottom of pan, until reduced by half, 4 to 5 minutes. Add broth and cream and bring to a simmer. Cook, stirring occasionally, until sauce starts to thicken, about 15 minutes.

5. Stage

Stir in remaining 2 Tbsp. butter until melted. Return chicken to skillet spoon sauce over chicken until heated through, 2 to 3 minutes. Top with parsley.