Creamy chicken marsala: the mushroom sauce is delicious
published on 25 March, 2019 at 16:57
Ingredients:
1/2 cup all-purpose flour (plain flour)
1 teaspoon kosher salt
1 teaspoon garlic powder
1/2 teaspoon black cracked pepper
2 large boneless skinless chicken breasts
2 tablespoons olive oil, divided
4 tablespoons unsalted butter, divided
Marsala Sauce:
1 tablespoon unsalted butter as needed
8 ounces (250g) brown or Cremini mushrooms, sliced
4-5 cloves garlic, minced
3/4 cup dry Marsala wine
1 1/4 cup low-sodium chicken broth (or stock)
3/4 cup heavy cream
2 tablespoons fresh chopped parsley
Directions:
Mix the flour, salt, garlic powder and pepper in a shallow bowl. Put the chicken in the flour mixture and shake off excess.
Heat 1 tablespoon oil and 2 tablespoons butter in a skillet. Fry 2 of the chicken breasts until golden-brown on both sides. Transfer to warm plate, tent with foil and keep warm.
Heat 1 tablespoon oil and 2 tablespoons butter in a skillet. Fry 2 of the chicken breasts until golden-brown on both sides. Transfer to warm plate, tent with foil and keep warm.
In the same pan melt 1 tablespoon of butter. Add the mushrooms and for 2-3 minutes until browned, scraping away at any of the leftover chicken bits off the bottom of the pan. Add the garlic and cook until fragrant, about 1 minute. Pour in the Marsala and the broth, cook for about 10 minute and pour in the cream and return the chicken back into the sauce. Garnish with chopped parsley and serve.
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