Chef Johns Chicken Marsala
A classic Italian-American dish with tender chicken in a rich Marsala wine sauce!
Ingredients:
4 boneless, skinless chicken breasts pounded to 1/2-inch thickness
1/2 cup all-purpose flour
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
2 tbsp butter
8 oz mushrooms sliced
3/4 cup Marsala wine
1 cup chicken broth
1/2 cup heavy cream optional
Fresh parsley chopped, for garnish
Instructions:
In a shallow dish, combine flour, salt, and black pepper. Coat each chicken breast in the mixture, shaking off the excess.
Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the chicken breasts and cook for 3-4 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.
Add the remaining butter to the skillet. Stir in the mushrooms and cook for 5-7 minutes until browned and softened.
Pour in the Marsala wine and bring it to a simmer, scraping up any browned bits from the bottom of the pan. Cook for 2-3 minutes to reduce slightly.
Add the chicken broth and simmer for another 5 minutes. Stir in the heavy cream if using, and cook until the sauce thickens.
Return the chicken to the skillet and spoon the sauce over it. Simmer for 2-3 minutes to heat through.
Garnish with fresh parsley and serve with pasta, mashed potatoes, or crusty bread.
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