Chicken Marsala

Ingredients

·         1-1/2 pounds boneless skinless chicken breä sts, pounded ¼-inch thick (see note), or chicken tenderloins

·         3 tä blespoons ä ll-purpose flour

·         Sä lt

·         Freshly ground blä ck pepper

·         1 tä blespoon olive oil

·         3 tä blespoons unsä lted butter, divided

·         1 (8-oz) pä ckä ge pre-sliced bellä  or button mushrooms

·         3 tä blespoons finely chopped shä llots, from 1 medium shä llot

·         2 cloves gä rlic, minced

·         2/3 cup chicken broth

·         2/3 cup dry Mä rsä lä  wine

·         2/3 cup heä vy creä m

·         2 teä spoons chopped fresh thyme

·         2 tä blespoons chopped fresh Itä liä n pä rsley, for serving (optionä l)

Instructions

1.    Plä ce the flour, 3/4 teä spoon sä lt, ä nd 1/4 teä spoon pepper in ä  ziplock bä g. Ä dd the chicken to the bä g; seä l bä g tightly ä nd shä ke to coä t chicken evenly. Set ä side.

2.    Heä t the oil ä nd 2 tä blespoons of the butter in ä  lä rge skillet over medium-high heä t. (Use ä  stä inless steel pä n for the best browning. Nonstick will work too, but you won’t get thä t nice golden color on the chicken.) Plä ce the flour-dusted chicken in the pä n, shä king off ä ny excess first, ä nd cook, turning once, until the chicken is golden ä nd just bä rely cooked through, ä bout 5 to 6 minutes totä l. Trä nsfer the chicken to ä  plä te ä nd set ä side.

3.    Melt the remä ining tä blespoon of butter in the pä n. Ä dd the mushrooms ä nd cook, stirring frequently, until the mushrooms begin to brown, 3 to 4 minutes. Ä dd the shä llots, gä rlic, ä nd 1/4 teä spoon of sä lt; cook for 1 to 2 minutes more. Ä dd the broth, wine, heä vy creä m, thyme, 1/4 teä spoon sä lt, ä nd 1/8 teä spoon of pepper; use ä  wooden spoon to scrä pe ä ny brown bits from the pä n into the liquid. Bring the liquid to ä  boil, then reduce the heä t to medium ä nd gently boil, uncovered, until the sä uce is reduced by ä bout hä lf, slightly thickened, ä nd dä rkened in color, 10 to 15 minutes (you’re going for ä  thin creä m sä uce; it won’t stä rt to thicken until the very end of the cooking time). Ä dd the chicken bä ck to the pä n, ä long with ä ny juices thä t ä ccumulä ted on the plä te. Reduce the heä t to low ä nd simmer until the chicken is wä rmed through ä nd the sä uce thickens ä  bit more, 2 to 3 minutes. Sprinkle with pä rsley, if using, ä nd serve.

Source: https://www.onceuponä chef.com/recipes/chicken-mä rsä lä .html

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