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Chicken Marsala Recipe

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This recipe for Chicken Marsala, by , is from Erin and Mike's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patsy Mitchusson

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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