Chicken Marsala

Updated at: Fri, 05 Jul 2024 05:50:11 GMT

Step 1

Slice each breast in half horizontally to make 2 pieces, put in a ziplock bag and using a mallet or bottle pound thin to approximately 1/4" thick - and btw very carefully if using a bottle

Step 2

Put flour in a wide bowl or plate and season with salt & pepper, then coat chicken pieces in the flour lightly on each side, shaking off excess - put on a plate

Step 3

Heat 1/4 cup olive oil over medium high heat in a large pan until just shimmering, and add the chicken - you might need to do this in 2 stages, but no prob

Step 4

Cook until browned on both sides, 3-4 minutes a side then put on a wire rack or plate, and repeat with remaining pieces

Step 5

Leave a tablespoon of oil in the pan, add the butter and when melted put in the mushrooms - cook until just beginning to soften, about 3 minutes

Step 6

Make a well in the center, add a touch more oil and then the shallot & garlic - and when fragrant stir into the mushrooms

Step 7

Sprinkle flour over the top, and when mixed in to the mushrooms, add the Marsala and let simmer until reduced by about half

Step 8

Add the chicken stock and bring to another simmer, then add the cream - stir well to incorporate and simmer until thickened

Step 9

Put the chicken back in and let warm through

Step 10

Plate with the mushrooms and sauce and serve (with noodles if you like)

Step 11

Cook noodles according to package directions, then drain and put in a bowl (reserve ½ cup of the cooking water)

Step 12

Add the butter and cheese and stir until the butter has melted

Step 13

Add some of the cooking water, a couple tablespoons at a time to get it as creamy as you'd like.

Step 14

Stir in the chopped parsley, add salt and pepper to taste - serve

1 liked

0 disliked

Delicious

Go-to