Chicken Marsala 2
Ingredients
2 (10 – 11 ounces) boneless skinless chicken breasts, butterflied and halved, pounded to an even thickness
3 garlic cloves, minced (1 tablespoon)
1/3 c all-purpose flour
2 tablespoons unsalted butter
2 tablespoons olive oil
1 1/2 teaspoon cornstarch whisked with 1 tablespoon chicken broth (in a small bowl until well combined)
1 1/4 c dry Marsala wine
1 1/4 c unsalted chicken broth
8 ounces cremini mushrooms, sliced
1 tablespoon minced fresh parsley
1 teaspoon minced fresh oregano (or scant 1/2 teaspoon dried)
1/3 c heavy cream
1 teaspoon minced fresh thyme (or scant 1/2 teaspoon dried)
Salt and freshly ground black pepper
Directions
Place a saucepan on the stove and turn the heat to medium-high. Add the chicken broth and Marsala wine, then stir until well blended. Allow the mixture to boil. Turn the heat down to low, then simmer for about 15 minutes or until it reduces to half.
Sprinkle salt, pepper, and flour over the chicken. Rub each until well coated.
Place a 12-inch skillet on the stove and turn the heat to medium. Add oil and butter, then allow them to become hot. Add the chicken pieces, then sear each side for a few minutes until they turn golden brown. Transfer the chicken onto a clean plate, then cover them with foil to keep warm.
In the same skillet, add butter and oil again and allow them to become hot. Add the mushrooms and sauté until soft. Add the garlic and sauté until aromatic.
Transfer everything into the Marsala as well as the oregano and thyme. Stir until well blended.
Simmer the mixture for a few more minutes.
Remove from the stove, then add the heavy cream and stir until well blended. Sprinkle salt and pepper to taste.
Add the chicken pieces and toss until well coated by the sauce.
