Chicken Marsala
A savory chicken dish served with potatoes and your choice of vegetables
Servings: 4 servings
Ingredients
- 1 tbsp extra virgin olive oil
- 2 tbsp butter
- 1 lb chicken breast
- 2 cloves garlic minced
- 1 large shallot minced
- 8 oz mushrooms sliced
- 2 tbsp all-purpose flour
- 2 cups chicken stock
- 1/2 cup marsala wine
- 1/2 cup milk
- salt to taste
- black pepper to taste
Instructions
- Place chicken in a plastic bag, and lightly tenderize it with the smooth side. You can also use a rolling pin. Season with a hefty pinch of salt and pepper on each side.
- Heat butter and olive oil in a large pan over medium heat
- Once butter bubbles, add the chicken breasts seasoned with salt and black pepper.
- Let chicken cook for 3-5 minutes on each side or until a golden brown color is achieved.
- Remove from pan and set aside on a plate.
- In the same pan, add shallots, garlic, and extra olive oil if needed. Stir well and avoid caramelization. Add mushrooms and cook for five minutes while stirring frequently.
- Add flour and stir until you no longer see the white of the flour.
- Add stock, marsala wine, and milk. Stir well.
- Taste the sauce and add salt and pepper to taste. It shouldn't be bland.
- Return the chicken back to the pan. Cover with lid, and reduce heat to medium-low to finish cooking until internal temperature reaches 160 deg F. The temperature will continue to rise as the chicken rests.
- Serve with roasted potatoes or mashed potatoes