Momosita's Best Ever Chicken Marsala
photo by Alana Mae Cooking
- Ready In:
- 50mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 1⁄2 cup all-purpose flour
- 1⁄4 teaspoon paprika
- 1⁄4 teaspoon oregano
- 1 teaspoon beau monde seasoning
- 1⁄2 teaspoon garlic salt
- 1⁄4 teaspoon thyme
- 4 boneless skinless chicken breasts, pounded thin
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 (8 ounce) package sliced mushrooms
- 1 1⁄4 cups marsala
- 1⁄4 cup cream sherry
- 1 cup chicken stock
- 1⁄4 cup half-and-half
- 1 tablespoon cornstarch
- salt and pepper
directions
- Pound breasts thin between saran wrap using a meat mallet (or hammer.).
- In a shallow bowl or plate combine the flour and spices.
- Dredge the chicken breasts, shaking to remove any excess.
- Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side.
- Transfer to a plate and set aside.
- Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid.
- Add the Marsala wine and cream sherry and bring to a boil, scraping to remove any browned bits from the bottom of the pan.
- While the wine reduces, mix the half and half and corn starch to make a slurry.
- When the wine has reduced by half, lower the heat to medium, add the chicken stock and slurry, and return the chicken breasts to the pan.
- Cook until the breasts are cooked through and the sauce has thickened (about 5 minutes).
- Add salt and pepper to taste.
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RECIPE SUBMITTED BY
I am a SAHM who loves to cook for my small family! I have a 14 month old daughter, a wonderful husband, a seven year-old Keeshond and a cat named Rex Manly.
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