Creamy Chicken Marsala
Chicken in a creamy marsala sauce with mushrooms and red onions.
Servings 4 people
Equipment
- Chef's knife
- Cutting board
- Sauté pan
Ingredients
- 2 large chicken breasts butterflied and pounded flat
- ¼ cup all-purpose flour
- salt & pepper
- 8 ounces baby bell mushrooms sliced
- ½ red onion minced
- ½ cup marsala wine
- ½ cup chicken stock
- ½ cup heavy cream
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 tablespoons parsley chopped
Instructions
- Butterfly the chicken and place a piece of plastic wrap over the top of the chicken on the cutting board. Pound flat with a mallet or rolling pin. Sprinkle with salt and pepper on both sides.
- Place the flour in a bowl and dredge the chicken through the flour until coated. Shake off any excess.
- Add 1 tablespoon each of butter and oil to a saute pan and heat to medium-high. Saute the chicken until browned on both sides; about 5 minutes. Remove to a plate.
- Turn the heat down to medium and add the remaining 1 tablespoon butter and oil to the pan. Place the mushrooms cut side down in the pan and cook until browned. Flip the mushrooms over.
- Next, add the onions and stir with the mushrooms until both are browned and soft. About 5 minutes.
- Pour in the marsala, chicken stock, and heavy cream. Bring to a boil, and place the pieces of chicken on top of the sauce. Simmer on medium-low for 5 minutes.
- Sprinkle with parsley, serve, and enjoy.
Notes
**Notes
Brown the chicken on both sides in the saute pan; no need to cook all the way through. The chicken continues to cook to the right temperature when simmered with the sauce. This retains moisture and makes it wonderfully juicy.