Ingredients:
2 tbsp butter
2 tbsp olive oil
4 thinly sliced chicken breasts
8 oz cremini mushrooms, sliced (baby Bella mushrooms)
¼ cup diced onion
4 garlic cloves minced
1 cup chicken broth
¼ tsp dried thyme
¼ tsp salt
⅛ tsp pepper
¼ cup Marsala cooking wine (or Marsala wine)
¾ cup heavy whipping cream
2 tbsp fresh chopped parsley
1/4 tsp Xanthan Gum (optional)
sherry wine/vinegar*
white wine/vinegar*
Madeira wine
Directions:
Melt 1 TB butter and 1 TB olive oil over medium-high heat. Salt and pepper chicken breasts on each side then sear the chicken on both sides so that it is good and brown. (Approx 4 min on each side) Remove the chicken from the skillet to a platter.
Turn the heat down to medium then add the remaining butter and olive oil to the skillet. Add the sliced mushrooms, onions, and minced garlic. Sauté the mushrooms, onions, and garlic over medium heat until the mushrooms are golden brown.
Add chicken broth and deglaze skillet by scraping the bottom of the pan with a wooden spoon. The brown bits have lots of flavors, so keep them in your pan. Add the marsala cooking wine and spices and bring to a boil.
Add the heavy whipping cream and turn down the stove to medium. Boil for 6-10 minutes so that the sauce can thicken and reduce.
Tip: If you prefer a thicker sauce, follow the instructions below instead of steps 8 and 9.
Add the heavy whipping cream to the skillet and stir to combine the ingredients. Then, remove 2 tablespoons of the sauce from the pan and place it in a small bowl with 1/4 tsp Xanthan Gum. Whisk together until combined, then return to the skillet along with the browned chicken and simmer on medium/low for 5 minutes or until the sauce has thickened and the chicken reaches 165 degrees with an internal thermometer.
Add your seared chicken back to the pan and simmer for 5 minutes or until the chicken reaches 165 degrees with an internal thermometer. If you prefer a thinner sauce, add more chicken broth.
Garnish with freshly chopped parsley and serve warm as is or over the top steamed cauliflower rice.
“What kind of chicken should I use?”
Thinly sliced chicken cutlets are the best kind for chicken marsala. You want to be able to cook your chicken through using a saute pan. To do this, you need to make sure you are not using those humongous chicken breasts they tend to sell. Larger, thick chicken breasts are great for baking or stuffing. They are not ideal for browning quickly in a skillet.
So if you only have thicker chicken breasts, you can do one of two things to thin them out:
Option 1: Place a piece of plastic wrap over the top of your chicken breasts and use a meat mallet to pound your breasts until they are about 1/4″ thick. You can also do this inside of a plastic baggie. Just make sure to keep the bag open, or you’ll pop the bag. Using plastic wrap (or a zip-lock bag) is a sanitary thing. It keeps those nasty chicken juices from flying everywhere.
Option 2: Slice your thick chicken breasts in half lengthwise. If they are still pretty thick after slicing, you can then move to option 1 to thin them out even more.
Melt 1 TB butter and 1 TB olive oil over medium-high heat in a skillet. Salt and pepper chicken breasts on each side, then sear it on both sides so that it is nicely browned. (Approx 4 min on each side.)
Remove the browned chicken from the skillet to a platter and set aside.
Turn the heat down to medium then add the remaining butter and olive oil to the skillet.
Add your sliced mushrooms, onions, and minced garlic.
Sauté the mushrooms, onions, and garlic over medium heat until the mushrooms are golden brown.
Add chicken broth and deglaze skillet by scraping the bottom of the pan with a wooden spoon. The brown bits have lots of flavors, so keep them in your pan.
Add the marsala cooking wine and spices and bring to a boil.
Add the heavy whipping cream and turn down the stove to medium. Boil for 6-10 minutes so that the sauce can thicken and reduce.
***See note in the last step if you prefer a thicker sauce.
Add your browned chicken back to the pan and simmer for 5 minutes or until the chicken reaches 165 degrees with an internal thermometer.
If you prefer a thinner sauce, add more chicken broth.
Garnish with parsley and serve alone, with a salad, or with over steamed cauliflower rice.
****If you prefer a thicker sauce, follow the instructions below instead of steps 8 and 9.
Add the heavy whipping cream to the skillet and stir to combine the ingredients. Then, remove 2 tablespoons of the sauce from the pan and place it in a small bowl with 1/4 tsp Xanthan Gum. Whisk together until combined, then return to the skillet along with the browned chicken and simmer on medium/low for 5 minutes or until the sauce has thickened and chicken reaches 165 degrees with an internal thermometer.
Notes:
If you have thicker chicken breasts, you can slice them in half lengthwise or pound them using a meat mallet until they are about 1/4″ thick. You would need two regular-sized chicken breasts for this recipe if you cut them in half.
If you do not have marsala wine or marsala cooking wine, you can use one of the following. (The taste will not be the same, but it will be delicious either way.)
Source: https://kaseytrenum.com/chicken-marsala/#recipe