Magical Chicken Marsala

Name: Magical Chicken Marsala
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 1/2 pounds chicken breasts, boneless and skinless, pounded 1/4-inch-thick; 3 tablespoons all-purpose flour; salt, to taste; freshly ground black pepper, to taste; 1 tablespoon olive oil; 3 tablespoons unsalted butter; 1 (8-ounce) package pre-sliced bella or button mushrooms; 3 tablespoons shallots, finely chopped; 2 cloves garlic, minced; 2/3 cup chicken broth; 2/3 cup dry Marsala wine; 2/3 cup heavy cream; 2 teaspoons fresh thyme, chopped; 2 tablespoons fresh Italian parsley, chopped, for garnish

Chicken Stove-Top Italian

Time: 45 minutes

Yield: 4 servings

About

You might mistake that wonderful smell lingering around for magic in the air, and well, technically you're not wrong! The aroma that sweeps around this Magical Chicken Marsala is quite dreamy. But just wait until you taste it! The yummy, tender chicken tastes like all the most wonderful fairies came together and worked their delicious magic in the best ways. Oh, and that marvelous Marsala sauce tastes like something filled with fairy dust and everything nice. You're sure to be mystified by this Magical Chicken Marsala! It's one for the storybooks!

Ingredients

1 1/2 pounds chicken breasts, boneless and skinless, pounded 1/4-inch-thick
3 tablespoons all-purpose flour
salt, to taste
freshly ground black pepper, to taste
1 tablespoon olive oil
3 tablespoons unsalted butter
1 (8-ounce) package pre-sliced bella or button mushrooms
3 tablespoons shallots, finely chopped
2 cloves garlic, minced
2/3 cup chicken broth
2/3 cup dry Marsala wine
2/3 cup heavy cream
2 teaspoons fresh thyme, chopped
2 tablespoons fresh Italian parsley, chopped, for garnish

Directions

Step 1 -In a resealable plastic bag, add the chicken breasts, the flour, the salt, and the pepper. Seal the bag tightly and shake to evenly coat.

Step 2 -In a large skillet over medium-high heat, heat the oil and 2 tablespoons of the butter until the butter has melted.

Step 3 -Transfer the chicken breasts to the butter mixture, shaking off any excess, and cook, turning once, until they are golden and barely cooked through, about 5-6 minutes.

Step 4 -Transfer the chicken breasts to a plate.

Step 5 -Melt the remaining butter in the same skillet.

Step 6 -Add the mushrooms to the butter and cook, stirring frequently, until the mushrooms begin to brown, about 3-4 minutes.

Step 7 -Add the shallots, the garlic, and the salt and cook, about 1-2 minutes.

Step 8 -Add the broth, the wine, the heavy cream, the thyme, the salt, and the pepper to the mushroom mixture and use a wooden spoon to loosen any brown bits from the bottom of the skillet.

Step 9 -Bring the sauce mixture to a boil.

Step 10 -Reduce the heat to medium and gently boil the sauce, uncovered, until it has reduced by half, slightly thickened, and darkened in color, about 10-15 minutes.

Step 11 -Add the chicken breasts and their juices to the sauce and reduce the heat to low.

Step 12 -Simmer the chicken Marsala until the meat reaches an internal temperature of 165 degrees F and is warmed through and the sauce thickens even more, about 2-3 minutes.

Step 13 -Serve the chicken drizzled with the sauce and garnished with the parsley.

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