Creamy Chicken Marsala
This is a quick dinner to serve that will impress. Using thin chicken breast and cooking quickly will render the most tender chicken in this dish. My kids say this is better than any chicken marsala at a restaurant. The sauce thickens ever so slightly when you put the chicken back in the pan from the flour that you used to coat the chicken.
4 chicken breasts, cut in half horizontally (or thin cut chicken breasts)
salt and pepper
1/3 cup flour
1 teaspoon garlic powder
3 T. peanut oil and 2 T. olive oil
3 T. salted butter
3 cups button mushrooms, sliced
1 bunch green onions, chopped
3 garlic cloves, chopped
2 T. fresh thyme
3 T. balsamic vinegar
1 cup chicken stock or broth
3/4 cup dry Italian marsala wine
3/4 cup half and half
1 pinch red pepper flakes (optional)
Sprinkle chicken with salt and pepper. Mix together flour and garlic powder and spread on a small plate. Lightly coat chicken breast in flour and set aside.
In a heavy skillet (cast iron is great), add the peanut oil and heat, when oil is hot add the chicken breasts and cook for 3-4 minutes per side. When both sides are slightly browned, add butter to the pan and swirl until the butter browns. Remove chicken from the pan onto a plate.
To the skillet, add 2 tablespoons olive oil and the mushrooms. Cook for 5 minutes or until mushrooms are golden. Now add the green onion, garlic, thyme, a pinch each of salt, pepper, and red pepper flakes. Cook 4-5 minutes until onions are soft. Add the balsamic vinegar. Cook another 2-3 minutes, until the mushrooms have caramelized. At this point, remove half the mushrooms from the skillet and onto the plate with the chicken.
In the skillet, add marsala wine and chicken stock. Cook 10-15 minutes until reduced slightly, then pour in the half and half. Add the chicken and mushrooms back to the skillet and simmer for 5-10 minutes until the sauce is thickened slightly.
Ready to serve with mashed potatoes or buttered noodles. Enjoy!
You can serve with a side salad or steamed brocolli.