Chicken Marsala

Description

This dish is elegant and impressive. It has a rich Italian flavor and will impress your dinner guest. Note that marsala wine is found in the liquor isle or liquor store so make sure you have it on hand. I wouldn't suggest substituting the wine as this is the name of the dish and the flavor is quite distinct. 

Ingredients

1½ lb chicken breasts, pounded ¼-inch thick

3 tbl all-purpose flour

3/4 & 1/4 & 1/4 tsp salt 

1/4 & 1/8 tsp pepper

1 tbl olive oil

2 & 1 tb butter

8 oz mushrooms, sliced 1/4 in thick

3 tbl finely chopped shallots or white onions

2 cloves garlic, minced

⅔ cup chicken broth

⅔ cup dry Marsala wine

⅔ cup heavy cream

2 tsp thyme, fresh chopped (or 1 tsp ground)

2 tbl chopped Italian parsley (optional)

Serves 4-5.

Steps

1. Mix flour, ¾ teaspoon salt, and ¼ teaspoon pepper. Coat chicken and set aside.

2. Heat oil and 2 tbl butter heat and place coated chicken in the pan. Brown both sides for about 6 minutes and set aside.

3. Melt 1 tbl butter in pan and add mushrooms, stirring frequently until the mushrooms brown. Add shallots, garlic, and ¼ tsp of salt and cook for 1 to 2 minutes. 

4. Add broth, Marsala, heavy cream, thyme, ¼ tsp salt, and ⅛ tsp pepper and stir so that nothing sticks to the sides of the pan. Once boiling, reduce the heat to medium and simmer uncovered, until sauce is reduced by about half (about 10 minutes). It will be thicker and darker in color. 

5. Add cooked chicken and it's juices back to the pan. Simmer on low for 2 to 3 minutes and add parsley. Serve.