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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Chicken Marsala Recipe

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This recipe for Chicken Marsala is from Erin and Mike Tastes of Pura Vida, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Two large chicken breasts, cut horizontally to make four fillets pounded to 1/4 inch thick (or chicken tenderloins)
3 tbsp. flour
Salt and pepper
3 tbsp. unsalted butter
1 tbsp. olive oil
8 ounces sliced bella or button mushrooms
1 medium shallot chopped fine
2 cloves garlic, minced
2/3 cup chicken broth
2/3 cup Marsala wine
2/3 cup heavy cream
2 tsp. chopped fresh thyme
Directions:
Directions:
Pound your chicken to 1/4 inch thick. Place flour, 3/4 tsp. salt, and 1/4 tsp. pepper in a ziplock bag. Add the chicken, seal, and shake to coat chicken and set aside.

Heat the oil and 2 tbsp. butter in a large skillet over medium high heat. Place the flour coated chicken in the pan and cook, turning once, until the chicken is golden and just barely cooked through. (5-6 minutes). Transfer to a plate and set aside.

Melt the remaining tbsp. of butter in the pan, add the mushrooms and cook until they begin to brown (3-4 minutes). Add the shallots, garlic, and 1/4 tsp. salt and cook for 1-2 minutes. Add the broth, wine, cream, thyme, 1/4 tsp. salt, and 1/8 tsp. pepper. Bring to a boil, reduce the heat, and gently boil until reduced by half (10-15 minutes).

Add the chicken back to the pan and simmer until the chicken is warmed through. Sprinkle with parsley and serve.
Number Of Servings:
Number Of Servings:
Four
Preparation Time:
Preparation Time:
One hour

 

 

 

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