This Chicken Marsala is so yummy. Do your prep work by getting all the ingredients ready before you start cooking and it will be a breeze to make.
I serve this over angle hair pasta and freshly grated Parmesan cheese.
1 1/2 lbs boneless skinless chicken breasts, pounded 1/4-inch thick
3 Tbsp all purpose flour
black pepper, freshly ground
3 Tbsp unsalted butter, divided (may need more if you have to cook the chicken in several batches)
1 (8-0z) package of baby Bella mushrooms, sliced
3 Tbsp finely chopped shallots
2 cloves garlic, minced
2/3 cup chicken broth
2/3 cup Marsala wine
2/3 cup heavy cream
2 tsp chopped fresh thyme
2 Tbsp chopped fresh parsley, optional
Fresh grated Parmesan Cheese
If you are going to serve this over pasta, start the salted water to boil for your pasta.
Place the flour, salt and pepper in a ziplock bag and shake the ingredients together.
Add the pounded chicken pieces to the ziplock and shake until lightly coated.
Heat 2 Tbsp Olive oil and 2 Tbsp butter in a large skillet over medium=high heat.
Place the floured chicken pieces in the skillet and cook, turning once, until the chicken is golden brown and almost cooked through. 5-6 minutes.
Transfer the chicken to a plate. Note: If you need to cook the chicken in batches, you may need more olive oil and butter in the skillet.
Add the Marsala to the pan to deglaze, scraping the brown bits from the skillet.
Add the mushrooms to the pan with 1 Tbsp of butter, stirring frequently until the mushrooms begin to brown.
Add the garlic, shallots, 1/4 tsp salt and cook for 3-4 minutes.
Add the chicken broth, heavy cream, thyme, 1/4 tsp salt and 1/8 tsp pepper.
Bring the liquid to a boil then reduced the heat to medium and simmer uncovered, until the sauce reduces and thickens. 10 - 15 minutes
Add the chicken back to the pan with any juices.
Reduce the heat to low to finish and warm the chicken.
Serve over pasta and sprinkle with fresh parsley and parmesan cheese.