Ingredients
- 2 chicken breasts
- 3/4 cup flour, for dredging
- 1 tsp salt
- 1 tsp pepper
- 3 tbsp olive oil
- 3 tbsp butter
- 16 oz mushrooms, sliced
- 1 large shallot, finely diced (roughly 1/3 cup)
- 3-4 garlic
- 1 tbsp thyme
- 3/4 cup dry Marsala wine
- 1 can chicken broth (14.5 oz or 1 3/4 cup)
- 1/2 cup cream
- squeeze of lemon
- parsley (handful), chopped
How I Make It
Chicken
- Slice the chicken breasts horizontally in half. Pound with a mallet until the pieces are about 1/2 inch thick.
- Season the flour with salt and pepper, and toss with the chicken to coat. Shake off excess flour.
- Heat olive oil and fry the chicken until it is golden brown. Don't worry if the chicken is not completely cooked through - it will finish cooking in the sauce. Remove the chicke and set aside.
Marsala sauce
- In a clean pan, heat up butter and oil. Cook the mushrooms until they soften, and starts to brown on the edges. The mushrooms will soak up a lot of the butter & oil initially and dry out the pan. Give it a few minutes and the liquid will start to release from the mushrooms.
- Add shallots, garlic, thyme and stir through.
- Once the aromatics have softenned, add a tablepoon of flour. Then add Marsala, cream & chicken stock. Bring the sauce to a simmer for about 15 minutes or until the liquid is reduced and starts to thicken. Season to taste with salt and pepper.
- Add the chicken back in, along with any accumulated juices. Let it warm through about 3-4 minutes. Add chopped parsley and a squeeze of lemon before serving and enjoy!