Ingredients
- 1 lb Chicken breast boneless skinless butterflied in half lengthways
- 1/4 cup All-purpose flour
- 3 tbsp Extra-virgin olive oil
- 2 tbsp Shallot chopped
- 4 oz Mushrooms sliced
- 2 sprigs Fresh thyme plus more for garnish
- 1/2 cup Marsala wine
- 2 cups Beef broth
- 4 Dinner rolls
Instructions
- Season the chicken on both sides with salt and pepper. Coat in flour, shaking off excess. (Reserve about 1 tablespoon of flour per cup of broth, or more if needed)
- Heat oil in a nonstick pan over medium heat. Cook chicken on both sides to golden brown, then remove from the pan and set aside.
- Add shallots, mushrooms, and thyme to pan. Sauté until mushrooms are soft and beginning to brown, about 5 minutes.
- Add Marsala wine and simmer until the liquid reduces in volume, about 2 minutes. Add the broth and the chicken back into the pan; bring to a simmer.
- Dissolve the reserved flour in an equal amount of cold water. Mix into a paste so there are no lumps.
- Slowly pour and stir in a little of the flour/water mixture at a time into the pan and let it simmer to thicken. Continue adding a little of the flour/water mixture as needed to reach a thick smooth consistency of your liking. Taste and adjust the seasoning with salt and pepper if needed. Remove the thyme sprigs before serving.
- Serve with dinner rolls.
Nutrition
Calories: 376kcal | Carbohydrates: 22g | Protein: 29g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 73mg | Sodium: 696mg | Potassium: 644mg | Fiber: 2g | Sugar: 4g | Vitamin A: 58IU | Vitamin C: 3mg | Calcium: 51mg | Iron: 2mg
Chicken Marsala
Ingredients
- 1 lb Chicken breast boneless skinless butterflied in half lengthways
- 1/4 cup All-purpose flour
- 3 tbsp Extra-virgin olive oil
- 2 tbsp Shallot chopped
- 4 oz Mushrooms sliced
- 2 sprigs Fresh thyme plus more for garnish
- 1/2 cup Marsala wine
- 2 cups Beef broth
- 4 Dinner rolls
Instructions
- Season the chicken on both sides with salt and pepper. Coat in flour, shaking off excess. (Reserve about 1 tablespoon of flour per cup of broth, or more if needed)
- Heat oil in a nonstick pan over medium heat. Cook chicken on both sides to golden brown, then remove from the pan and set aside.
- Add shallots, mushrooms, and thyme to pan. Sauté until mushrooms are soft and beginning to brown, about 5 minutes.
- Add Marsala wine and simmer until the liquid reduces in volume, about 2 minutes. Add the broth and the chicken back into the pan; bring to a simmer.
- Dissolve the reserved flour in an equal amount of cold water. Mix into a paste so there are no lumps.
- Slowly pour and stir in a little of the flour/water mixture at a time into the pan and let it simmer to thicken. Continue adding a little of the flour/water mixture as needed to reach a thick smooth consistency of your liking. Taste and adjust the seasoning with salt and pepper if needed. Remove the thyme sprigs before serving.
- Serve with dinner rolls.
Nutrition
Calories: 376kcalCarbohydrates: 22gProtein: 29gFat: 15gSaturated Fat: 3gCholesterol: 73mgSodium: 696mgPotassium: 644mgFiber: 2gSugar: 4gVitamin A: 58IUVitamin C: 3mgCalcium: 51mgIron: 2mg
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