Chicken Marsala
Ingredients
1 1/4 cups dry Marsala wine
1 1/4 cups unsalted chicken broth
2 (10-11 oz) boneless skinless chicken breasts, butterflied and halved, pounded to an even thickness
Salt and freshly ground black pepper
1/3 cup all-purpose flour
2 tablespoons unsalted butter
2 tablespoons olive oil
8 ounces cremini mushrooms, sliced
3 garlic cloves, minced (1 tablespoon)
1 teaspoon minced fresh thyme (or scant 1/2 teaspoon dried)
1 teaspoon minced fresh oregano (or scant 1/2 teaspoon dried)
1 1/2 teaspoon cornstarch whisked with 1 tablespoon chicken broth (in a small bowl until well combined)
1/3 cup heavy cream
1 tablespoon minced fresh parsley
Directions
In a medium non-stick saucepan, combine together the Marsala wine and chicken broth. Bring the pan to a boil over medium-high heat. Next, reduce the heat to medium-low and gently boil until it has reduced to approximately 1 cup, which takes about 15-20 minutes.
While the sauce is reducing, heavily season both sides of the chicken breast with salt and pepper. Mixing in a large kitchen bowl, drench each side of the chicken in flour, then set aside. In another medium skillet, melt down 1 tablespoon of butter along with 1 tablespoon of olive oil over medium-high heat. Add in chicken breasts and let them sear until fully cooked (165 degrees F in the center or desired doneness), turning the chicken once halfway through the cook (8-10 minutes).
Once the chicken has been cooked though, transfer it to a plate and tent the chicken with aluminum foil. Reduce the temperature on the skillet to a medium heat and melt the remaining 1 tablespoon of butter and 1 tablespoon of olive oil before adding in the mushrooms.
Sauté the mushrooms, gently tossing them ever once in a while, stop when the mushrooms have shrunk and become a golden brown. Which takes about 6-8 minutes. Then, add in the garlic during the last minute of cooking.
Next, add the marsala reduction, thyme, and oregano together. Bring it all to a simmer and increase the heat when needed, Don’t forget to scrape out the browned bits from the bottom of the skillet. Add in the cornstarch chicken broth mixture. Stir it all together until it has thickened (around 1-2 minutes).
Then, remove the skillet from the heat and combine it in the heavy cream, season the sauce with salt and pepper to your liking. Put the chicken breasts back in the pan and ladle the sauce over the top of the chicken breasts. Garnish with some parsley and serve it hot.
