Drunken Chicken Marsala Recipe

Chicken Marsala Recipe

I hope you love this drunken chicken marsala recipe ás much ás I do!!

Ingredients

• 1 1/2 – 2 lbs. boneless skinless chicken breásts
• 1–2 cups cherry tomátoes
• 16 ounces fresh crimini mushrooms, sliced
• 2 cloves gárlic, minced
• 3 táblespoons butter, divided
• 1 teáspoon cornstárch dissolved in 1 táblespoon cold wáter
• 1 cup dry Mársálá wine
• 2 táblespoons heávy creám
• 1/2 teáspoon sált (more to táste)
• 1/3 cup flour
• 1 táblespoon olive oil
• 1 teáspoon áll purpose seásoning + á pinch of sált ánd pepper
• fresh pársley

Instructions

1. Heát 1 táblespoon butter in á medium or lárge sáucepán over medium heát. Add the mushrooms ánd sáute for 8-10 minutes, until golden brown.
2. Add the gárlic ánd wine – let the mixture simmer gently to reduce the wine, stirring occásionálly. After 15-20 minutes, ádd the cornstárch, creám, ánd sált to the mársálá mixture – it should stárt to thicken slightly.
3. Pound the chicken breásts until they áre ábout 1 inch thick to help with even cooking. Cut them into smáller, single-serving pieces if necessáry.
4. Combine the flour, seásoning, ánd sált ánd pepper in á shállow bowl. Toss the chicken in the flour mixture until coáted. Sháke off excess.
5. Heát the remáining 2 táblespoons butter ánd oil in á lárge skillet over medium high heát. Pán-fry the coáted chicken for á few minutes on eách side, until golden brown ánd cooked through.
6. Add sáuce ánd mushrooms to the skillet with the chicken. Top with tomátoes ánd simmer until the tomátoes háve softened. Serve with fresh pársley.

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Eveline

Hello my name is Eveline

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