Creamy Chicken Marsala Supreme
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"A fulfilling dinner."
Serves 4 | Prep Time 20 PT20M | Cook Time 30 PT50M | Main DishWhy I Love This Recipe
Marsala wine, originating from Sicily, is not only used for cooking but is also a wonderful sipper and dates back to the late 18th century.
Ingredients You'll Need
4 boneless, skinless chicken breasts, pounded to even 1/2-inch thickness
1 cup all-purpose flour, divided
1 teaspoon garlic powder
Salt and freshly ground black pepper, to taste
3 tablespoons olive oil, for frying
4 tablespoons butter, divided
2 cups baby bella mushrooms, sliced
3 cloves garlic, minced
1/2 cup onion, finely chopped
1 cup Marsala wine
1 cup chicken broth
1 cup heavy cream
1 teaspoon fresh thyme leaves, chopped
Directions
In a shallow bowl, mix 1/2 cup of flour with garlic powder, salt, and black pepper.
Dredge the chicken breasts in the flour mixture, coating them thoroughly, and shaking off the excess.
Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium-high heat.
When the butter is fully melted and the pan is hot, add the chicken breasts and cook for 4-5 minutes per side until golden brown. Remove and set aside.
To the same skillet, add the remaining butter, mushrooms, onions, and garlic. Sauté for 4-5 minutes until softened.
Sprinkle 2 tablespoons of the remaining flour over the mixture and stir to combine.
Deglaze the skillet with the Marsala wine, scraping up the browned bits. Allow it to simmer for 2-3 minutes.
Add the chicken broth and heavy cream, whisking until smooth. Bring the mixture to a gentle simmer.
Return the chicken to the skillet, spooning some sauce over them, and cook for another 8-10 minutes.
Sprinkle with fresh thyme and serve immediately over pasta, rice, or mashed potatoes.
Pairs Well With
Ideal with a Chardonnay for adults, or sparkling apple cider for a non-alcoholic pairing
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