Chicken Marsala Dinner (Print Version)
# Ingredients:
→ Protein
01 -
1 ½ pounds of chicken breasts, divided into four 6-ounce portions and flattened to about 1-inch thick
→ Breading
02 -
¼ teaspoon black pepper
03 -
1 teaspoon salt (divided)
04 -
¼ cup of plain flour
→ Sauce Base
05 -
4 finely chopped garlic cloves
06 -
8 ounces of sliced baby bella mushrooms
07 -
2 tablespoons of olive oil
08 -
2 tablespoons of salted butter (split in half)
→ Liquid Components
09 -
¾ cup of chicken broth
10 -
½ cup of half and half
11 -
¾ cup of dry Marsala wine
→ Garnish
12 -
Fresh parsley, minced, for sprinkling
13 -
2 teaspoons of fresh thyme
# Instructions:
01 -
Take the chicken breasts, cut into four 6-ounce pieces. Flatten them to an even thickness of about 1 inch with a meat mallet.
02 -
Mix flour, ¾ teaspoon salt, and ¼ teaspoon pepper in a shallow dish. Dip each chicken piece in the mixture, coating evenly. Shake away any extra flour before cooking.
03 -
Warm 1 tablespoon of butter and olive oil in a large pan over medium heat. When ready, put in the chicken pieces so they don’t touch. Let them cook for about 4-5 minutes on each side until they're done.
04 -
Take out the cooked chicken and melt the rest of the butter in the pan. Toss in the mushrooms, stir them for a couple of minutes, then add the garlic, cooking for one or two additional minutes.
05 -
Pour in the Marsala wine and chicken stock. Stir and scrape the bottom of the pan to free up any stuck-on pieces. Heat it up to a boil, then turn it down to medium-low. Let it simmer 10-15 minutes until the sauce thickens and the liquid reduces by half.
06 -
Add the half and half, fresh thyme, and the remaining salt to the sauce. Return the chicken to the pan and let it simmer for about 4-5 minutes to heat through.
07 -
Dish it up alongside your choice of mashed potatoes, noodles, or another favorite side. Sprinkle on some freshly chopped parsley if you like.
# Notes:
01 -
Leftovers: Keep extra portions in a sealed container in the fridge for up to 3 days. Reheat on the stove with a splash of broth to freshen up the sauce.
02 -
Marsala Wine Tip: Use dry Marsala for the richest flavor. Cooking wine is fine, but it won't taste as deep.
03 -
Half and Half Substitutions: Half and half strikes the perfect balance. Heavier cream will add richness, while milk (even plant-based) is a lighter alternative.
04 -
Mushroom Choices: Baby bellas are packed with an earthy flavor. You can also try white button mushrooms for a more mild taste.