Chicken Marsala

I LOVE CHICKEN MARSALA! Incredible how so few ingredients can make something that tastes so incredible. Obviously goes without saying marsala wine is the key here! If you can't consume alcohol this recipe isn't for you, marsala is a must. :) Though you can sub with port, sherry or madeira.

RECIPE BELOW ⬇️ - or print here: https://www.recipetineats.com/chicken...

CHICKEN MARSALA:

GOLDEN CRUSTED CHICKEN:
2 large chicken breasts (300g/10oz each), cut in half horizontally (or 4 thighs)
1/2 tsp each cooking/kosher salt, pepper
1/4 cup flour
MARSALA SAUCE:
2 tbsp extra virgin olive oil
2 tbsp/30g unsalted butter
2 eschalots (US: shallots), peeled and cut into 1cm / 1/3″ squares (sub ¼ onion finely chopped)
1 garlic, finely minced
2 cups white mushrooms, sliced 0.5cm / 1/5" thick
1 cup dry marsala wine (sub madeira, port or sherry)
1/2 cup chicken stock/broth, low sodium
1/2 cup thickened/heavy cream
1/4 tsp cooking/kosher salt, 1/8 tsp black pepper
1 tbsp finely chopped parsley, for garnish (optional)

1. Pound chicken to even 1 cm / 0.4″ thickness. Sprinkle with salt and pepper, dust with flour. Shake off excess before cooking.
2.Melt half butter and oil in large non stick pan over medium high. Cook first side of chicken for 4 min until golden and crisp, then other side for 2 min. Remove onto plate.
3. Add remaining butter and oil. Once foamy, cook eschalots and garlic for 1 min, then mushrooms ~4 min until soft. Reduce marsala by half. Then add stock, cream, salt and pepper. Simmer few min until thickens to thin cream consistency. Put chicken back in, simmer 1 min. Sprinkle with parsley, serve over mash, pasta, rice, polenta!