Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 4 tablespoons unsalted butter
- 4 tablespoons olive oil
- 8 ounces sliced mushrooms
- 1/2 cup Marsala wine
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large skillet
- Meat mallet
Step-by-step instructions:
1. Preheat the oven to 200°F.
2. Place the chicken breasts between two sheets of plastic wrap and pound them with a meat mallet until they are an even thickness.
3. In a shallow bowl, mix together the flour, salt, black pepper, garlic powder, and dried oregano.
4. Dredge the chicken breasts in the flour mixture, shaking off any excess.
5. In a large skillet, heat the butter and olive oil over medium-high heat.
6. Add the chicken breasts to the skillet and cook for 4-5 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and place it on a baking sheet in the oven to keep warm.
7. Add the sliced mushrooms to the skillet and cook for 2-3 minutes, until they are tender and lightly browned.
8. Pour the Marsala wine into the skillet and use a wooden spoon to scrape up any browned bits from the bottom of the pan.
9. Add the chicken broth to the skillet and bring the mixture to a simmer.
10. Stir in the heavy cream and continue to simmer for 2-3 minutes, until the sauce has thickened slightly.
11. Remove the chicken from the oven and pour the sauce over the top.
12. Sprinkle the chopped parsley over the chicken and serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Oven temperature: 200°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 481
Fat: 28g
Carbohydrates: 17g
Protein: 34g
Sodium: 621mg
Sugar: 2g
Substitutions for ingredients:
- Instead of Marsala wine, you can use sherry or white wine.
- If you don't have heavy cream, you can use half-and-half or whole milk.
Variations:
- Add chopped sun-dried tomatoes to the sauce for extra flavor.
- Use boneless, skinless chicken thighs instead of chicken breasts.
- Add a pinch of red pepper flakes to the sauce for a little heat.
Tips and tricks:
- Be sure to pound the chicken breasts to an even thickness so that they cook evenly.
- Don't overcrowd the skillet when cooking the chicken, as this can cause it to steam instead of brown.
- Use a wooden spoon to scrape up any browned bits from the bottom of the skillet when making the sauce, as this will add flavor to the dish.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the chicken and sauce in a microwave-safe dish and heat in the microwave for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the Creamy Chicken Marsala on a bed of cooked pasta or with a side of roasted vegetables.
Garnishes:
Garnish with additional chopped parsley or grated Parmesan cheese.
Pairings:
This dish pairs well with a crisp green salad and a glass of white wine.
Suggested side dishes:
- Roasted asparagus
- Garlic mashed potatoes
- Steamed green beans
Troubleshooting advice:
- If the sauce is too thin, simmer it for a few more minutes to thicken it up.
- If the chicken is not cooked through, return it to the skillet and cook for an additional 1-2 minutes per side.
Food safety advice:
- Be sure to cook the chicken to an internal temperature of 165°F to ensure that it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Chicken Marsala is a classic Italian-American dish that originated in the 19th century. It is named after the Marsala wine that is used in the sauce.
Flavor profiles:
Creamy, savory, and slightly sweet.
Serving suggestions:
Serve the Creamy Chicken Marsala with a side of crusty bread to sop up the delicious sauce.
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Region: Italian