Updated Chicken Marsala

I was craving a simple, saucy chicken dinner and quickly settled on chicken marsala.  Since last year’s recipe needed some updating and a new photo, I thought I’d share again.  It’s a great staple weeknight meal that really hits the spot!

you will need:
2 boneless, skinless chicken breasts
salt & pepper
1/2 cup flour
3 tablespoons olive oil
3 to 4 cups sliced mushrooms (whatever you have)
1 sweet onion, chopped
3 tablespoons butter
½ cup Marsala wine
¾ cup chicken stock
3 tablespoons heavy cream or half & half
handful freshly chopped parsley

Rinse and dry the chicken breasts.  Cut in half lengthwise and cover in wax paper or plastic wrap.  Using the flat side of a meat tenderizer, pound the chicken until about 1/4 inch in thickness.  Coat with salt, pepper and flour.  Heat a large skillet with olive oil until very hot.  Place chicken pieces in and cook on high for about 3 minutes per side, until golden brown.  Remove from the skillet and place on a plate; cover with foil until ready to serve.

Once chicken is removed from the skillet, add in the butter and reduce heat to medium.  Let melt an add in mushrooms and onions.  Season with salt and pepper, and cook for about 8 minutes, until reduced in size by almost half.  Add in wine and let simmer for about 4 minutes, until most of liquid is evaporated.  Add in chicken stock and cream or half & half.  Let simmer for another 4 minutes.

The chicken should still be warm enough, but if you wish you can toss it back in the pan.  I suggest serving this atop a bed of green beans or asparagus.  You don’t really need a starch, but this chicken will go with just about anything (roasted potatoes, rice, couscous, etc.).  Sprinkle with the fresh parsley and enjoy!

serves: 2 with leftovers
time: 10 min prep + 25 min cooking time
from: CB kitchen original

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