Chicken Marsala

By RecipeTin Eats · 30 min

Ingredients

Instructions

1. Cut each chicken breast in half horizontally to make 4 thin steaks. Cover and pound to 1 cm (0.4 in) thickness.
2. Sprinkle both sides with half the salt, pepper and flour, rubbing the flour in lightly. Repeat with the rest. Shake off excess flour just before cooking.
3. Put half the butter and oil in a large non-stick pan over medium-high heat. Once the butter is melted and foamy, add the chicken and cook 3 to 4 minutes until golden and crispy. Turn and cook the other side 2 minutes. Remove to a plate.
4. In the same pan, add the remaining butter and oil. Once the butter melts, add the shallots and garlic and cook 1 minute.
5. Add the mushrooms and cook 3 minutes, stirring regularly.
6. Add the marsala, raise the heat to high and boil 3 minutes, or until reduced by half.
7. Add the chicken stock, cream, salt and pepper. Stir, then lower the heat to a simmer and cook 3 to 5 minutes until the sauce thickens to a cream consistency.
8. Nestle the chicken into the sauce and leave 30 seconds to reheat.
9. Remove from the heat, sprinkle with parsley if using, and serve.

Summarized from RecipeTin Eats's video. Watch it for the details.

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GarlicCreamMushroomHeavy creamChicken breastShallot