easy creamy chicken marsala - Bestrecipe005

easy creamy chicken marsala – Bestrecipe005



  • 1/2 cup all-purpose flour (plain flour)
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black cracked pepper
  • 2 large boneless skinless chicken breasts, halved
    horizontally to make 4 fillets*
  • 2 tablespoons olive oil, divided
  • 4 tablespoons unsalted butter, divided

  • 1 tablespoon unsalted butter as needed
  • 8 ounces (250g) brown or Cremini mushrooms, sliced
  • 4-5 cloves garlic, minced
  • 3/4 cup dry Marsala wine
  • 1 1/4 cup low-sodium chicken broth (or stock)
  • 3/4 cup heavy cream (thickened cream, evaporated milk or
    half and half may also be used)**
  • 2 tablespoons fresh chopped parsley

  1. Mix the flour, salt, garlic powder and pepper in a shallow
    bowl. Dredge the chicken in the flour mixture and shake off excess.
  2. Heat 1 tablespoon oil and 2 tablespoons butter in a 12-inch
    pan or skillet over medium-high heat until shimmering. Fry 2 of the chicken
    breasts until golden-brown on both sides (about 3 to 4 minutes per side).
    Transfer to warm plate, tent with foil and keep warm.
  3. Repeat the same with the remaining 2 chicken breasts.
  4. In the same pan with remaining pan grease leftover from the
    chicken, melt 1 tablespoon of butter. Add the mushrooms and for 2-3 minutes
    until browned, scraping away at any of the leftover chicken bits off the bottom
    of the pan.
  5. Add the garlic and cook until fragrant, about 1 minute.
  6. Pour in the Marsala and the broth and simmer until reduced
    by half and starting to thicken, (about 10-15 minutes).
  7. Pour in the cream and return the chicken back into the
    sauce. Cook until the sauce thickens (about 3 minutes). Garnish with chopped
    parsley and serve immediately. (The sauce will continue to thicken off the
    heat.
  8. Serve over cooked angel hair pasta (or pasta of choice),
    rice, potatoes, cauliflower rice or zucchini noodles, if desired.







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