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Chicken Marsala Recipe
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Ingredients
0 of 20 gathered
Step by step
Method
5 steps
- 1
Whisk the broth, bouillon, cream, Worcestershire, onion powder, mustard powder, and thyme in a measuring cup. Melt 2 tablespoons butter in a skillet and brown the mushrooms for 4–5 minutes, stirring now and then. Move them to a plate.
- 2
Slice each chicken breast in half horizontally and pound the pieces to about ½ inch thick. Pat dry, season with salt and pepper, dust with the garlic-seasoned flour, and sear in olive oil for 4–5 minutes per side, until golden and 165°F. Set aside to rest.
- 3
Lower the heat and add the Marsala to the skillet. Scrape up the browned bits and reduce the wine by half, about 5–6 minutes. Add the remaining butter, shallot, and garlic and cook 1 minute.
- 4
Stir in the flour and cook 2 minutes, until the roux is brown and smells nutty. Add the broth mixture in splashes while whisking, then simmer uncovered 7–10 minutes, until the sauce thickens enough to coat a spoon.
- 5
Return the mushrooms and chicken to the skillet. Spoon sauce over the chicken, cover loosely, and warm for 3–4 minutes. Finish with parsley.