Chicken Marsala

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 400°F

Step 2

Finely chop 1 shallot

Step 3

Mine 4-5 garlic cloves

Step 4

Wipe clean & slice 8 oz mushrooms

Step 5

Mince 1 tsp fresh thyme + handful fresh parsley

Step 6

Cube prosciutto into small pieces

Step 7

Combine: flour, garlic powder, onion powder, salt, marjoram, dried thyme, dried oregano, dried parsley, black pepper, Parmesan

Step 8

Measure 1 cup marsala wine

Step 9

Measure 2 tbsp cognac

Step 10

Measure 1/2 cup beef bone broth

Step 11

Measure 1 tbsp balsamic vinegar

Step 12

Butterfly & pound chicken breasts as flat as possible

Step 13

Season chicken with garlic powder, onion powder, Italian seasoning & press into chicken

Step 14

Coat chicken in flour mixture

Step 15

In large braiser, melt 2 tbsp butter + 2 tbsp olive oil

Step 16

Sauté prosciutto for a couple minutes until fat is rendered then remove

Step 17

Brown chicken on both sides 2 min each & remove

Step 18

Sauté shallots and mushrooms until soft (add extra tbsp butter if needed)

Step 19

Add garlic & sauté until fragrant

Step 20

Add marsala wine + cognac + beef bone broth & balsamic vinegar & deglaze

Step 21

Sprinkle in fresh thyme and parsley + salt/pepper

Step 22

Add chicken back in

Step 23

Simmer 10 minutes or until thickened (add cornstarch slurry if needed