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The Ultimate Chicken Marsala #chickenrecipe #chickenmarsala #easy

4.9 | ★★★★★ The Ultimate Chicken Marsala recipe has a splash of cream to make the most amazing marsala sauce! #chickenrecipe #chickenmarsala #easy

4.9 | ★★★★★ The Ultimate Chicken Marsala recipe has a splash of cream to make the most amazing marsala sauce! #chickenrecipe #chickenmarsala #easy



The Ultimate Chicken Marsala #chickenrecipe #chickenmarsala #easy , .


4.9 ★★★★★ | The Ultimate Chicken Marsala recipe has a splash of cream to make the most amazing marsala sauce! #chickenrecipe #chickenmarsala #easy

Total Time: 45 Minutes, Servings: 6 Servings



Ingredients :
  • 2 pounds chicken breast, cut in half lengthwise if thick
  • Kosher salt and fresh black pepper to taste
  • 1 teaspoon garlic powder
  • 1/2 cup flour, plus 1 tablespoon, divided
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 10 ounces button mushrooms, cleaned and sliced
  • 1/2 cup diced onion
  • 1 teaspoon chopped garlic
  • 1 teaspoon finely chopped rosemary
  • 1/2 cup marsala wine
  • 1 1/2 cups chicken broth
  • 1/4 cup heavy cream



Instructions :
  • Start by seasoning both sides of the chicken breasts generously on both sides with salt, pepper and the garlic powder.
  • Add the 1/2 cup of flour to a shallow plate or a resealable bag and coat the chicken completely, shaking off the excess flour.
  • Add the olive oil to a large skillet over medium heat then add the chicken breasts in a single layer to brown. Cook for 4-5 minutes on each side until nicely browned, then remove to a plate and cover with foil.
  • Add the butter to the same skillet, then add the mushrooms, seasoning with salt and pepper to taste. Stir to and cook for 7-8 minutes until nicely browned.
  • Add the onions, garlic and rosemary to the mushrooms, cooking for 3-4 minutes longer until the onions have softened. Sprinkle in the remaining tablespoon of flour and stir into the mushrooms for 1 minute.
  • Carefully pour in the marsala wine to deglaze the pan, scraping up any brown bits from the bottom of the skillet. Bring to a boil while whisking to prevent lumps from the flour, then let the marsala reduce for 1-2 minutes until it’s almost evaporated.
  • Pour in the chicken broth and cream then stir or whisk to combine.
  • Add the chicken breasts and any juices from the plate to the skillet, bring to a simmer and cook for 10 minutes.
  • Taste the sauce for seasonings, adjust with more salt and pepper if needed and serve with chopped parsley for garnish.



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Skinny Taste Blog Selfe
Skinny Taste Blog Selfe Recipe Developer, author and photographer at carve your craving. Quick, easy and mostly healthy. Vegan and vegetarian eats and bakes

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