Description
A comforting combination of savory, slightly sweet, and rich creamy sauce with tender chicken and earthy mushrooms.
Ingredients
- 1½ pounds boneless skinless chicken breasts, pounded ¼-inch thick (about 680 g)
- 3 tablespoons all-purpose flour
- ¾ teaspoon salt, plus more to taste
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter, divided
- 1 (8-ounce) package pre-sliced bella or button mushrooms
- 3 tablespoons finely chopped shallots
- 2 cloves garlic, minced
- ⅔ cup chicken broth
- ⅔ cup dry Marsala wine
- ⅔ cup heavy cream
- 2 teaspoons chopped fresh thyme
- 2 tablespoons chopped fresh Italian parsley (for garnish)
- Mashed potatoes, rice, or pasta, for serving
Instructions
- Pat the chicken breasts dry and slice into even cutlets, pound to ¼-inch thickness.
- Combine flour, salt, and pepper in a shallow dish. Dredge each chicken piece lightly.
- Heat a large skillet over medium-high heat, adding olive oil and butter.
- Add chicken to the skillet and sear until golden brown on both sides, about 3 minutes per side.
- Transfer the chicken to a plate and tent loosely with foil to keep warm.
- Reduce heat to medium, add remaining butter to the skillet, and let it melt.
- Add sliced mushrooms and cook, stirring occasionally, until deeply browned, about 5-7 minutes.
- Stir in shallots and garlic, cooking briefly until fragrant, about 30-60 seconds.
- Pour in chicken broth and Marsala wine, scraping browned bits from the bottom of the pan.
- Stir in heavy cream and thyme. Bring to a gentle simmer and let the sauce reduce, about 3-5 minutes.
- Return the chicken to the skillet, warming everything together for 2-3 minutes until heated through.
- Sprinkle with parsley and serve immediately over mashed potatoes, rice, or pasta.
Notes
This dish can be prepared ahead of time by slicing and dredging the chicken and store it in the refrigerator for up to 24 hours before cooking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian