24 July, 2019
Chicken Marsala
I have a bottle of marsala hanging around in my kitchen from when I made wine cakes for Christmas. I know it’s a great sherry substitute when cooking, but despite that, I practically never use it. I always reach for my vermouth instead (which I put in practically everything). I’m going to be making a point of figuring out how and when to use marsala, starting with this recipe.
Ingredients
For the Chicken:
2 Chicken breasts, sliced in half laterally
1/2 cup Flour
1 tsp Garlic powder
1/2 tsp Pepper
1/2 tsp Thyme
1/4 tsp Rosemary, crushed
2 tbsp Olive oil
4 tbsp Salted butter
For the Sauce:
1 tbsp Salted butter
1/2 pound Cremini mushrooms, sliced
5 cloves Garlic, minced
3/4 cup Marsala
1 1/4 cup Chicken broth
3/4 cup Whipping cream, room temperature
2 tbsp Parsley, chopped (for garnish)
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In a large pan or cast iron skillet, melt 1 tbsp of olive oil and 2 tbsp of butter over medium-high heat. On a plate, combine the flour, garlic powder, pepper, thyme, and rosemary with a fork. Dredge the butterflied chicken breasts in the flour and place them two at a time (unless you can fit all four, in which case, use all the butter and oil at once) in the pan and fry for about four minutes per side until golden brown.
Once the chicken is cooked, remove it from the pan and place on a warm plate, tented with foil. Store in a warm oven if you wish.
Using the same pan, melt a little more butter and toss in the mushrooms, cooking for about three minutes until browned, scraping up bits of chicken from the bottom of the pan. Add in the garlic and cook for another minute. Pour in the marsala and the chicken broth and simmer for 10-15 minutes until the liquid is reduced by half.
Pour in the cream and mix before adding the chicken back to the pan and cook until the sauce thickens to your liking. Garnish with chopped parsley and serve over rice, thin pasta, or zucchini noodles.
