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Creamy Chicken Marsala

Chicken Marsala is an Italian-American dish of golden pan-fried chicken cutlets and mushrooms in a rich Marsala wine sauce.
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Ingrédients
  

  • 1/2 pounds boneless, skinless chicken breasts
  • 3 tablespoons all purpose flour
  • 1 tablespoon olive oil
  • 3 tablespoons unsalted butter, divided
  • 1 (8-oz) package pre-sliced bella or button mushrooms
  • 3 tablespoons finely chopped shallots, from 1 medium shallot
  • 2 cloves garlic, minced
  • 2/3 cup chicken broth
  • 2/3 cup dry Marsala wine
  • 120g fresh mushrooms, spelled and diced
  • 2/3 cup heavy cream
  • 2 teaspoons chopped fresh thyme
  • 2 tablespoons chopped fresh Italian parsley, for serving (optional)
  • 1 pinch Freshly ground black pepper
  • 1 pinch salt
  • 1 bay leaf
  • cornstarch

Instructions
 

  • Reduce wine and marsala broth: Add marsala wine and chicken broth to a medium saucepan. Heat over medium-high heat, bring to a boil, then reduce the heat slightly and simmer until reduced to 1 cup, about 15 minutes.
  • Prepare chicken chops: Meanwhile, in season, both sides of the chicken with salt and pepper. Dredge in the flour mixture.
  • Cook the chicken in a pan: Melt 1 tbsp of butter with 1 tbsp of olive oil in a 12-inch skillet over medium-high heat. Add the chicken pieces and brown until cooked through (165 in the middle), turning them once in half, about 10-12 minutes.
  • Reserve the chicken, keep warm: Transfer the chicken to a plate. Tent with aluminum foil.
  • Sauté the mushrooms: Reduce the temperature of the burner to medium heat. Melt 1 tablespoon of the remaining butter with 1 tablespoon of olive oil, add the mushrooms. Sauté mushrooms, stirring occasionally, until golden brown, about 8 minutes. Add garlic during the last minute of sautéing.
  • Add liquids and reduced seasonings, thicken the sauce: Remove the pan from the heat then add the reduction of marsala, thyme and oregano. Reheat, simmer, then add the cornstarch chicken broth mixture. Stir until thickened.
  • Add the cream, season the sauce: Off the heat add the heavy cream, season the sauce with salt and pepper to taste.
  • Add the sauce to the chicken, garnish: Return the chicken breasts to the pan, place the sauce on top. Sprinkle with parsley and serve immediately.
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