Chicken Marsala
ππ Creamy Chicken Marsala ππ
π Preparation time: 15 minutes
β° Cooking time: 25 minutes
π½οΈ Servings: 4 servings
π Ingredients:
βΆοΈ 2 boneless, skinless chicken breasts π
βΆοΈ 2 tsp kosher salt, divided π§
βΆοΈ 1 tsp ground black pepper πΆοΈ
βΆοΈ 1/3 cup all-purpose flour π
βΆοΈ 1/4 cup plus 2 Tbsp olive oil, divided π«
βΆοΈ 2 Tbsp unsalted butter π§
βΆοΈ 8 oz sliced mushrooms π
βΆοΈ 2 Tbsp minced fresh garlic π§
βΆοΈ 1 Tbsp all-purpose flour π
βΆοΈ 1/2 cup chicken stock or broth ππ₯£
βΆοΈ 1/4 cup heavy cream π₯
βΆοΈ Fresh parsley for garnish, optional πΏ
π¨βπ³ Instructions:
1οΈβ£ Working one at a time, place the chicken breasts on a cutting board and slice each in half horizontally to create four thin cutlets.
2οΈβ£ Sprinkle the chicken evenly on both sides with 1Β½ teaspoons of salt and Β½ teaspoon of pepper. Place the chicken in a shallow dish with flour, toss, and pat to coat the chicken with flour.
3οΈβ£ Heat ΒΌ cup of olive oil over medium-high heat until shimmering. Add the chicken to the pan and cook until browned on both sides, approximately 3 to 4 minutes per side. Place the chicken on a wire rack to drain.
4οΈβ£ Wipe the skillet clean, if needed. Reduce the heat to medium and add the remaining 2 tablespoons of oil and butter.
5οΈβ£ Add the mushrooms to the skillet and sprinkle them with the remaining Β½ teaspoon each of salt and pepper. Cook, stirring occasionally, until the mushrooms are lightly browned, about 5 minutes.
6οΈβ£ Add the minced garlic and cook, stirring often, for about 1 minute.
7οΈβ£ Add 1 tablespoon of flour to the skillet and cook, stirring often, until the flour is slightly toasted, about 1 minute.
8οΈβ£ Add the chicken stock or broth to the pan and stir to create a thickened sauce.
9οΈβ£ Reduce the heat to medium-low and simmer until the sauce slightly thickens, about 10 minutes.
π Stir in the heavy cream, then return the chicken to the pan. Cook until the chicken is warmed through, about 2 minutes.
1οΈβ£1οΈβ£ Remove from heat. Divide the chicken and sauce among 4 plates. Sprinkle with parsley for garnish, if desired, and serve.
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