Chicken Marsala
Ingredients
1 ¼ pounds boneless, skinless chicken breasts (cut and pounded into ¼ inch slices)
½ cup flour
1 teaspoon salt, plus more to taste
½ teaspoon black pepper, plus more to taste
1 teaspoon garlic powder
3 tablespoons butter, divided
2 tablespoons olive oil, divided
8 ounces white mushrooms, sliced
1 teaspoon minced garlic
1 teaspoon dried thyme
¾ cup Marsala wine
¾ cup chicken broth
¾ cup heavy cream
¼ heaping cup fresh chopped parsley
Steps
Mix flour, salt, pepper, and garlic powder in a shallow bowl
Dredge the chicken and gently shake off any excess flour
Heat 1 tablespoon olive oil and 2 tablespoons of butter over medium heat until simmering in a large skillet
Fry the chicken in batches, so as to not crowd the pan, until golden-brown on both sides (about 4 to 5 minutes on each side)
Remove the cooked chicken and set aside on a plate and cover with tin foil to keep warm
In the remaining chicken grease, melt 1 tablespoon of butter
Add the mushrooms and cook to 2 to 3 minutes while scraping down any browned bits on the bottom of the pan
Add the minced garlic and cook until fragrant, about 1 minute
Add in the thyme and any additional salt and pepper to taste
Pour in the Marsala wine and chicken broth and simmer until reduced by a little less than half and thickened (about 8 to 12 minutes)
Pour in the cream and return the chicken to the sauce
Cook until the sauce thickened, about 3 minutes
Garnish with chopped parsley and serve immediately
