Chicken Marsala

It’s a classic recipe for a reason and definitely a favorite around here!

To lighten it up, skip dredging the chicken in flour and thicken the sauce before serving with a slurry of one tablespoon of cornstarch and water.

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Chicken Marsala
(Original recipe: Sweet Savory Life)

2 skinless, boneless, chicken breasts
½ cup all-purpose flour
Olive oil
8 ounces of mushrooms, sliced
2 tablespoons butter
1/2 cup sweet Marsala wine
1/2 cup chicken stock
2 tablespoons heavy cream
Sprinkle of dried parsley
Salt and pepper

Split and tenderize each chicken breast until they are about a quarter inch thick. Season with salt and pepper. Dredge lightly in flour. Fry in the oil over medium-high heat until they are golden brown. Remove chicken from skillet.
Reduce the heat to medium. Sauté mushrooms in butter until soft.
Add wine; simmer a couple minutes until alcohol cooks off.
Add chicken stock and cream, simmer to reduce until desired consistency. Add parsley, season with salt and pepper. Pour over chicken and serve.

One Comment Add yours

  1. This looks delicious. I can see it being a favourite!

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    Like

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