Easy Chicken Marsala

Chicken Marsala is a delicious and easy to make dish that consists of thin cut chicken breasts served in a creamy mushroom wine sauce. The origins of Chicken Marsala comes from the name of the dish itself. Marsala is a city in the province of Trapani, Sicily who is home to this fortified wine. Marsala wine is gold in color and known for its deep, intense flavor. Italians drink sweet Marsala wine with desserts and pastries while dry Marsala goes well with meat or fish dishes. It is an Italian-American Dish of chicken escalopes in a marsala wine sauce. It is a variation of traditional Italian scaloppina dishes, of which there are many varieties throughout Italy. This dish dates to the 19th century, when it may have originated with English families who lived in western Sicily, Italy where the wine is produced, according to Wikipedia.

This tasty recipe is from Natasha's Kitchen and takes just 30 minutes to prepare.

Chicken MarsalaPhoto byPinterest

INGREDIENTS:

• 1-1/4 pounds of chicken breasts (@2large) or chicken tenders
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper
• 1/4 cup of all purpose, for dredging
• 2 tablespoon olive oil
• 1 tablespoon of butter, unsalted
• 8 oz of brown button mushrooms, halved
• 1/2 teaspoon of onion powder
• 2 cloves of garlic, minced
• 3/4 cup of dry marsala wine
• 3/4 cup of chciken stock, low-sodium
• 1/2 cup of heavy whipping cream
• 2 tablespoon parsley, finely chopped

DIRECTIONS:

• Cut the chicken breasts in half lengthwise to make 4 even cutlets. Place between plastic wrap and pound until about 1/3" thick. Season the chicken all over with the salt and pepper then dredge in flour (shaking off the excess) and set aside.
• Heat a large heavy-bottomed pan over medium heat. Add olive oil and butter. Once butter and oil are hot, add dredged chicken and sauté until golden and cooked through, approx. 3 to 4 minutes per side (don't overcook). Set chicken aside and tent with foil to keep warm.
• Add more oil to the pan if needed, along with mushrooms and sauté until excess liquid from mushrooms evaporates and mushrooms are golden brown (approx. 5 min)
• Stir in the onion powder and garlic cloves and sauté another 30 seconds or until fragrant.
• Add the marsala wine, scraping the bottom of the pan. Increase the heat and cook until mostly reduced down (4-5 min)
• Add the chicken stock and while stirring, add in the heavy cream in a steady stream. Lower the heat to keep at a simmer. Continue to simmer another 4 to 5 minutes until slightly thickened. Season the sauce with salt or season to taste.
• Return chicken to pan and sprinkle the top with the chopped parsley. Spoon the sauce over the chicken and keep on the heat until heated through and the sauce has thickened to your desired consistency (2 minutes). NOTE: The sauce will thicken more as it cools.

SERVE AND ENJOY!