Classic is Timeless
Classic Creamy Chicken Marsala
2-3 chicken breasts, boneless and skinless, pounded and halved horizontally
1/2 cup all-purpose flour
2 tsp. Kosher Salt
1 tsp. Freshly ground black pepper
2 tbsp. olive oil, divided
5 tbsp. butter, divided
1 8 oz. package Cremini mushrooms, sliced
3 small shallots, finely chopped
2 cloves garlic, minced
1/2 tsp. Garlic powder
2/3 cup chicken broth
2/3 cup dry Marsala wine
2/3 cup heavy cream
2 tsp. chopped fresh thyme
2 tbsp. chopped fresh parsley, for serving
Mix the flour, 1 tsp. salt, 1/2 tsp. pepper, and garlic powder in a shallow bowl. Dredge chicken in flour and shaky off excess. Set aside.
Heat 1 tbsp. olive oil and 2 tbsp. of the butter in a large non stick skillet over medium-high heat. Place several of the chicken fillets in the pan and cook, turning once, until the chicken is golden approx. 6 minutes total. Transfer the chicken to a plate and set aside. Repeat with 1 tbsp. of olive oil and 2 tbsp. Butter in skillet and cook remaining fillets. Remove and transfer to plate.
Melt the remaining 1 tbsp. of butter in the pan. Add the mushrooms and cook, stirring frequently, until the mushrooms begin to brown, about 4 minutes. Add the shallots, minced garlic, and 1 tsp. of salt and cook for 2 minutes more. Add the broth, Marsala wine, heavy cream, thyme, and 1/2 tsp. of pepper. Bring the liquid to a boil, then reduce the heat to medium and gently boil, uncovered, until the sauce is reduced by about half and slightly thickened, approx. 10 to 15 minutes. Add the chicken back to the pan and reduce the heat to low and simmer until the chicken is warmed through and the sauce thickens. Sprinkle with fresh parsley. Serve over cooked angel hair pasta.