Chicken Marsala with Mushrooms: Difference between revisions
From McGough's Recipes
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=== '''Instructions''' === | === '''Instructions''' === | ||
'''For the Chicken:''' | '''For the Chicken:''' |
Revision as of 22:43, 19 June 2020
Prep | Cook | Total | Servings |
---|---|---|---|
15 Min | 25 Min | 40 Min | 4 |
Ingredients
For the Chicken
- 2 Chicken Breasts
- ¼ cup All-purpose Flour
- ½ Teaspoon Salt
- ½ Teaspoon Black Pepper
- 1 Tablespoon Italian Seasoning or Oregano
- 1 Tablespoon Olive Oil
- 1 Tablespoon Butter
For the Sauce
- 1 Tablespoon Butter
- 2 cloves Garlic chopped
- 11.3 ounces Mushrooms fresh, sliced
- 1 cup Marsala Wine
- Salt pinch
- ½ cup Chicken Stock or Broth
- ⅓ cup Liquid Cream
To Garnish
- Parsley fresh, chopped
Instructions
For the Chicken:
- Prepare your chicken breast by cutting each breast into two slices lengthwise.
- In a shallow bowl combine all-purpose flour, salt, black pepper, and Italian seasoning or oregano.
- Drag chicken slices through the seasoned flour and coat chicken on all sides. Keep aside
- Heat up a pan with the olive oil and add the butter as well. Allow the oils to get hot.
- When the oil is hot enough (but not smoking) place chicken slices into the pan.
- Flip and cook chicken slices golden on all slides. Keep aside.
For The Sauce:
- Reduce the heat of the pan and add your butter to build the sauce.
- Add chopped fresh garlic and sautee for a minute over medium heat.
- Add your sliced mushrooms to the pan and mix it up quickly. Cook mushrooms, they will lose liquids and reduce in size.
- Deglaze by pouring the marsala wine over the mushrooms. Keep a steady heat.
- Season with salt, mix and cook for a minute or two.
- Pour in the chicken stock and liquid cream. Combine all ingredients over medium heat. Reduce the sauce so that it thickens.
- Turn off heat and place cooked chicken back into the still-hot sauce. Cover chicken with sauce and mushrooms.
- Garnish with freshly chopped parsley and enjoy hot with a side fo your choice (see post for ideas).