Chicken Marsala

Here's another great, quick meal for a weeknight-- Chicken Marsala. The recipe is adapted from Jennifer Segal. I used the Splatter Guard Pro to keep the grease off my counter and cut down on cleanup. Served over rice with a side of steamed broccoli. Yum!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Place the flour, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a ziplock bag. Add the chicken to the bag; seal the bag tightly and shake to coat the chicken evenly. Set aside.

Step 2

Heat the oil and 2 tablespoons of the butter in a large skillet over medium-high heat. Place the flour-dusted chicken in the pan, shaking off any excess first, and cook, until the chicken is golden and just cooked through. Transfer the chicken to a plate and set aside.

Step 3

Melt the remaining tablespoon of butter in the pan. Add the mushrooms and cook, stirring frequently, until the mushrooms begin to brown, 3 to 4 minutes.

Step 4

Add the shallots, garlic, and 1/4 teaspoon of salt; cook for 1 to 2 minutes more.

Step 5

Add the broth, Marsala, heavy cream, thyme, 1/4 teaspoon salt, and 1/8 teaspoon of pepper; use a wooden spoon to scrape any brown bits from the pan into the liquid.

Step 6

Bring the liquid to a boil, then reduce the heat to medium and gently boil, uncovered, until the sauce is reduced by about half, slightly thickened, and darkened in color.

Step 7

Add the chicken back to the pan. Reduce the heat to low and simmer until the chicken is warmed through and the sauce thickens a bit more. Sprinkle with parsley, if using, and serve.

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