Creamy Chicken Marsala
Text of the recipe below, but here is the video for making this awesome Creamy Chicken Marsala!
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There is something about a rustic hearty dish that just speaks to your soul. Something that can be slow cooked, braised in liquid. Something that smells the whole house and cooks for hours; the reminisce of hard work and love in the kitchen by the number of pots in the sink.
And there are also dishes that smell and taste just like those that have been planned the day before but are a contradiction. They take a pan and a quick half hour.
That, my friend, is this dish. Creamy Chicken Marsala. A play on a classic Italian dish, this meal is absolutely divine and will leave you wanting more. Why?
Need I state the obvious: wine, one pan and simple ingredients.
Now, if you do not have in your wine rack Marsala wine, do not fret! A dry white wine with some Brandy will make a similar flavor or you can just use your everyday red and still make a delectable dish. Call it chicken Merlot (?).
This is hands down one of Texan’s favorites and I’m sure you’ll agree once you see how dang easy and delicious it is.
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people
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- 2 chicken breast Boneless Skinless and filet in half
- 1 1/2 cups AP Flour you can also sub for almond flour
- 2 tablespoons olive oil
- 3 tablespoons butter
- 1/2 large sweet onion diced
- 2 cups button mushrooms sliced
- 4-5 cloves garlic minced
- 3/4 cups Marsala Wine
- 1/2 cup chicken stock or broth
- 3 sprigs fresh thyme
- 1/2 cup Cream
- 1/4 cup Fresh Parsley finely chopped
Ingredients
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Directions
Lightly coat chicken cutlets in flour and set aside.
In a medium to large skillet on medium high heat, add 2 tablespoons of olive oil and 1 tablespoon of butter. Add chicken cutlets to pan and cook on each side until golden brown (about 1-2 minutes per side).
Remove from heat and set aside.
With the same skillet, add 1-2 tablespoons of butter, diced onion and mushrooms. Add a pinch of salt and pepper then cook until onions are translucent in color (about 2-3 minutes). Add minced garlic and cook an additional 1-2 minutes.
Pour Marsala wine and chicken stock into the skillet. Add thyme. Bring to a boil and reduce liquid until it thickens (about 10 – 15 minutes).
Once the sauce can coat the back of a spoon, add cream and cook until thick again.
Replace cooked chicken cutlets back into sauce and cook for an additional 2 minutes. Garnish with parsley and serve with rice, potatoes, pasta or on its own.
Enjoy!
