4 servings
Ingredients
- 1 1/2 lbs boneless skinless chicken breasts, pounded 1/4 inch thick
- 3 tablespoons all-purpose flour (approximately)
- Salt
- Freshly ground black pepper
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter, divided
- 1 (8 oz) package bella or button mushrooms, sliced
- 3 tablespoons finely chopped shallots
- 2 cloves garlic, minced
- 2/3 cup chicken broth
- 2/3 cup dry Marsala wine
- 2/3 cup heavy cream
- 2 teaspoons chopped fresh thyme (I omit)
- 2 tablespoons chopped fresh Italian parsley, for serving (optional)
Directions
Pound the chicken. Season the chicken with salt and pepper. Spread flour onto plate. Dip both sides of chicken onto plate to coat the chicken with flour.
Heat the oil and 2 tablespoons of butter in a large skillet (stainless steel) over medium-high heat. Place the flour-dusted chicken in the pan, shaking off any excess first, and cook, turning once, until the chicken is golden and just barely cooked through, about 5 to 6 minutes total depending on thickness. Transfer the chicken to a plate and set aside.
Melt the remaining tablespoon of butter in the pan. Add the mushrooms and cook, stirring frequently, until the mushrooms begin to brown, 3-4 minutes. Add the shallots, garlic and 1/4 teaspoon of salt; cook for 1 to 2 minutes more. Add the broth, Marsala, heavy cream, thyme, 1/4 teaspoon salt and 1/8 teaspoon of pepper; use a wooden spoon to scrape any brown bits from the pan into the liquid. Bring the liquid to a boil, then reduce the heat to medium and gently boil, uncovered, until the sauce is reduced by about half, slightly thickened and darkened in color, 10-15 minutes (it won’t start to thicken until the very end of the cooking time). Add the chicken back to the pan, along with any juices that accumulated on the plate. Reduce the heat to low and simmer until the chicekn is warmed through and the sauce thickens a bit more, 2-3 minutes
Recipe originally found on Once Upon a Chef.
Nicole Flips for Food 