What’s tasty, filling, and healthy all at the same time? Chicken damn marsala! Real talk…try to get dry marsala wine but if you can’t, a good madeira will do just fine. Sherry in an absolute pinch, but then don’t hold me to the perfect flavor!
Ingredients:
- 3-4 boneless skinless chicken breasts
- 1/3 cup all-purpose (AP) flour
- S&P
- Olive oil (the halfway decent shit)
- 4 tbsp butter
- 12 oz cremini or baby bella mushrooms, sliced
- 1/3 cup finely diced yellow onion or shallot
- 4 cloves garlic, finely diced
- 2/3 cup chicken or vegetable broth
- 2/3 cup dry Marsala wine
- 2/3 cup heavy cream
- 3 tsp fresh thyme
Steps:
- Pound the chicken between strips of parchment paper until they are about 1/2″ thick
- In a large ziplock bag, combine the chicken breast, S&P, and flour and shake together until fully coated
- Heat 1 tbsp oil and half of the butter in a non-stick skillet on medium heat
- Cook the chicken until each side is slightly golden brown, about 6-7 minutes, then set aside on a paper towel-lined plate to drain the excess oil
- In the same pan, melt the remaining butter over the medium heat and add the mushrooms until they brown, about 5 minutes
- Add the onion or shallots, diced garlic, and a pinch of salt and cook for another 2 minutes
- Deglaze the pan by adding the Marsala wine, heavy cream, broth, thyme, some additional S&P to taste, and scrape up any browned bits on the bottom of the pan
- Bring the sauce to a boil, and then allow to reduce until it’s about half (about 10 minutes)
- Reduce the heat the low and re-add the chicken, allowing the chicken to absorb some of the sauce and re-heat (about 2-3 minutes)
- Serve and enjoy!
Honey Badger's Kitchen 