Chicken Marsala is one of the most comforting dishes to prepare for a quick dinner or lunch or whenever you need to prepare something impressive for your guests.
Source: Home Cooking Adventure
Ingredient
Makes about 4 servings
1 pound (450g) boneless chicken breast, sliced, 1/4 inch (6mm) thick
1/3 cup (40g) flour
Salt and freshly ground black pepper
1 onion, diced
2 cloves minced garlic
3 tablespoons olive oil
9 oz (250g) Cremini mushrooms, sliced
1/2 cup (120ml) of Marsala
1/2 cup (120ml) braised chicken
3 tablespoons (45g) whipped cream
1 tablespoon (14g) Butter
1. To pound chicken into thin slices, cut chicken in half lengthwise, and if still too thick, wrap chicken in plastic wrap and use a mallet until ¼ inch (6mm) thick.
2. Season the chicken pieces with salt and pepper. Place the flour on a plate and scrape each chicken ball in the flour, discarding any excess.
3. Heat about 1 tablespoon oil over medium-high in a large saucepan. Add chicken and cook on both sides until golden brown. If necessary work in batches. Remove the chicken to a plate.
4. Add 1 tablespoon olive oil and cook onion and garlic for about 2 minutes until tender. Add sliced mushrooms and cook until mushrooms are tender, about 5-7 minutes. If too dry, add more oil.
5. Add the marsala and boil for 1-2 minutes to burn the alcohol. Add chicken broth, cook for 2 more minutes to reduce steam. Add cream and butter and stir until butter is melted. Return the chicken to the sauce and continue to simmer for about 1-2 minutes.
6. Garnish with parsley and serve with fresh pasta.
