Cook Time: 30 Minutes
Total Time: 45 Minutes
Chicken Marsala is an Italian-American dish of golden pan-fried hen cutlets and mushrooms in a rich Marsala wine sauce. Though it’s a classic eating place dish, it’s really easy to make at home. With just one pan, you can have it at the dinner desk in 45 minutes. I purchase complete fowl breasts and pound them thin myself (I’m now not keen on the extremely-skinny pre-sliced cutlets), but you can skip this step by the use of fowl tenderloins. Either manner, purchase pre-sliced mushrooms to store time. Marsala is a brandy-fortified wine from Sicily that is really worth including to your pantry, if only to make this dish again and again; it's going to keep in a cool, dry spot for months. This recipe yields a cute sauce that is extraordinary over pasta, polenta, rice, or mashed potatoes.
Ingredients
- 1-half pounds boneless skinless hen breasts, pounded ¼-inch thick (see word), or hen tenderloins
- 3 tablespoons all-reason flour
Salt - Freshly floor black pepper
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter, divided
- 1 (8-oz.) package deal pre-sliced bella or button mushrooms
- 3 tablespoons finely chopped shallots, from 1 medium shallot
- 2 cloves garlic, minced
- 2/three cup hen broth
- 2/3 cup dry Marsala wine
- 2/three cup heavy cream
- 2 teaspoons chopped clean thyme
- 2 tablespoons chopped sparkling Italian parsley, for serving (optionally available)
Instructions
- Place the flour, three/four teaspoon salt, and 1/four teaspoon pepper in a ziplock bag. Add the bird to the bag; seal bag tightly and shake to coat chook lightly. Set aside.
- Heat the oil and 2 tablespoons of the butter in a big skillet over medium-high heat. (Use a stainless steel pan for the pleasant browning. Nonstick will paintings too, however you gained’t get that pleasant golden colour at the chook.) Place the flour-dusted chook inside the pan, shaking off any excess first, and prepare dinner, turning once, till the hen is golden and simply barely cooked through, about five to six minutes general. Transfer the hen to a plate and set aside.
- Melt the closing tablespoon of butter within the pan. Add the mushrooms and cook dinner, stirring regularly, until the mushrooms begin to brown, three to four mins. Add the shallots, garlic, and 1/four teaspoon of salt; cook for 1 to 2 mins extra. Add the broth, wine, heavy cream, thyme, 1/four teaspoon salt, and 1/8 teaspoon of pepper; use a wooden spoon to scrape any brown bits from the pan into the liquid. Bring the liquid to a boil, then lessen the heat to medium and lightly boil, exposed, till the sauce is decreased by using about half of, slightly thickened, and darkened in color, 10 to 15 minutes (you’re going for a skinny cream sauce; it won’t start to thicken until the very stop of the cooking time). Add the chicken returned to the pan, along with any juices that accumulated at the plate. Reduce the warmth to low and simmer till the hen is warmed through and the sauce thickens a bit greater, 2 to 3 minutes. Sprinkle with parsley, if the usage of, and serve.