Chicken Marsala


2 Tbs Olive Oil

2 Tbs Butter (divided)

2 Chicken Breasts (pounded thin) or 8 Chicken Tenders

1/4 Cup Flour, 1 tsp dried Oregano and Salt

10 Oz Baby Portobello Mushrooms

1 tsp fresh Thyme

1 tsp fresh Rosemary

2 Garlic Cloves

3/4 Cup Marsala Wine

3/4 Cup Chicken stock

1 Tbs Heavy Cream

Salt + Pepper

Combine Flour, oregano, salt and pepper and coat each side of chicken with flour mixture. Heat Oil and 1 Tbs butter, Sear Chicken breast on both sides, chicken doesn't need to be cooked through. Set chicken aside. Add Mushrooms to pan, cook for 4 minutes, add garlic, herbs and salt, cook 4 more minutes till mushrooms are brown. Add Wine and reduce by half, add stock and chicken back to pan and cook till reduced again by half, add cream and more salt if needed. Serves 2.


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