Creamy Balsamic Mushroom Chicken Marsala.
Ingredients
- 4 chicken cutlets, or 2 boneless chicken breasts, sliced in half horizontally
- kosher salt and black pepper
- 1/3 cup all-purpose flour
- 1 teaspoon garlic powder
- 3 tablespoons extra virgin olive oil
- 3 tablespoons salted butter
- 3 cups shiitake or cremini mushrooms, sliced
- 2 shallots, chopped
- 3 cloves garlic, chopped or grated
- 2 tablespoons fresh thyme leaves
- 3 tablespoons balsamic vinegar
- 1 cup low sodium chicken broth
- 3/4 cup dry marsala wine
- 3/4 cup heavy cream
- 1 pinch crushed red pepper flakes
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Instructions
- 1. Season the chicken with salt and pepper. Place the flour and garlic powder in a shallow bowl and dredge the chicken through the flour mix, pressing to adhere.
- 2. Heat 2 tablespoons olive oil in a large skillet set over medium-high heat. When the oil shimmers, add the chicken and sear on both sides until golden, about 3-5 minutes per side. Add 1 tablespoon butter and allow the butter to brown around the chicken, about 2 minutes. Remove the chicken from the skillet.
- 3. To the skillet, add 2 tablespoons olive oil and the mushrooms. Cook undisturbed for 5 minutes or until golden. Add 2 tablespoons butter, the shallots, garlic, thyme, and a pinch each of salt, pepper, and red pepper flakes. Cook 4-5 minutes, until fragrant. Add the balsamic vinegar. Cook another 2-3 minutes, until the mushrooms have caramelized. Spoon half the mushrooms out of the skillet and onto the plate with the chicken.
- 4. Pour in the wine and broth. Cook 10-15 minutes until reduced slightly, then pour in the cream. Add the chicken to the skillet and simmer for 5-10 minutes or until warmed through and thickened slightly. Spoon the reserved mushrooms over the chicken.
- 5. Serve the chicken and sauce over mashed potatoes, pasta, or steamed rice. Top with fresh thyme or parsley.
Source
Original recipe: View Original