Chicken Marsala

Chicken Marsala - //

5 Chicken breasts, pounded and seasoned with salt and black pepper
12 Baby Bella mushrooms, cleaned and sliced
4 Garlic gloves, 3 minced or pressed, and 1 cut in half
1/2 cup dry Marsala Wine
1 1/2 Cup Chicken Broth/Bouillon
1 shallot, diced
a few sprigs of thyme, stems removed
1 Bunch Fresh Italian Parsley, chopped
12 Tbsp Extra Virgin Olive Oil, divided
2 Tbsp. butter
all purpose flour, enough to cover a dish, seasoned with salt and black pepper, for coating the chicken

1/2 Cup Chicken Broth/Bouillon
1/4 Cup Flour

1. Heat a non-stick frying pan on medium heat.
2. When the pan is warm, add 6 Tbsp Olive Oil.
3. When Olive Oil is aromatic, add the shallots and diced garlic and sauté for about a minute.
4. Mix in the mushrooms and sprinkle salt and black pepper.
5. Continuously mix for about three minutes to cook evenly.
6. Set aside and start cooking the chicken in a separate pan.

7. In a separate large flat deep frying pan, add the other 6 Tbsp of olive oil, the halved garlic clove, and the butter over a medium/low flame.
8. Working with one chicken breast at a time, pat each side of the chicken over the seasoned flour until fully coated and then place into the frying pan.
9. Once all chicken is coated, fry on one side for about 4 minutes or until golden brown.
10. Once the chicken breast are golden brown, flip over to the other side and fry for another two minutes.
11. Lower the flame and very slowly pour in the Marsala.
12. Cook for about another two minutes over a medium flame to let the chicken absorb the Marsala flavor while allowing the alcohol to evaporate.
13. Next, pour in one cup of the chicken stock. Continue to cook until it starts to boil.
14. Once boiling, lower the flame and mix in the mushrooms from the other frying pan, as well as the parsley and thyme.
15. To thicken the sauce, mix together the 1/2 Cup chicken stock/bouillon and a 1/4 cup of flour and pour into the frying pan.
16. Mix all together and allow the Chicken Marsala to simmer for about 10 minutes.

Plate the chicken with a spoonful of sauce on top. Goes great with 12 oz of Egg Noodles cooked.

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