Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 4 tablespoons unsalted butter
- 1 tablespoon 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 or Dutch oven with lid
Step-by-Step Instructions:
1. In a shallow dish, mix together flour, salt, pepper, garlic powder, thyme, and oregano.
2. Dredge chicken breasts in flour mixture, shaking off any excess.
3. In a large skillet or Dutch oven, melt butter and olive oil over medium-high heat.
4. Add chicken breasts to the skillet and cook until browned on both sides, about 5 minutes per side.
5. Remove chicken from skillet and set aside.
6. Add sliced mushrooms to the skillet and cook until they release their moisture and start to brown, about 5 minutes.
7. Pour Marsala wine into the skillet and scrape up any browned bits from the bottom of the skillet.
8. Add chicken broth and heavy cream to the skillet and stir to combine.
9. Return chicken to the skillet and spoon sauce over the top.
10. Cover the skillet with a lid and simmer for 10-15 minutes, or until chicken is cooked through and sauce has thickened.
11. Sprinkle chopped parsley over the top of the chicken and sauce before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium-high heat for browning chicken
- Simmer on low heat for cooking chicken in sauce
Serving size:
- 4 servings
Nutritional information:
- Calories: 490
- Fat: 26g
- Carbohydrates: 17g
- Protein: 42g
- Sodium: 840mg
Substitutions for ingredients:
- Chicken breasts can be substituted with boneless, skinless chicken thighs.
- Marsala wine can be substituted with dry sherry or white wine.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add chopped onions and garlic to the skillet before adding mushrooms.
- Use beef broth instead of chicken broth for a richer flavor.
- Add a pinch of red pepper flakes for a spicy kick.
Tips and Tricks:
- Make sure to shake off any excess flour from the chicken before adding it to the skillet to prevent the flour from burning.
- Use a meat thermometer to ensure that the chicken is cooked to an internal temperature of 165°F.
- If the sauce is too thin, remove the chicken from the skillet and simmer the sauce on high heat until it thickens to your desired consistency.
Storage Instructions:
- Store leftover chicken Marsala in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat chicken Marsala in the microwave or on the stovetop until heated through.
Presentation Ideas:
- Serve chicken Marsala on a bed of cooked pasta or rice.
- Garnish with additional chopped parsley or grated Parmesan cheese.
Pairings:
- Serve with a side of roasted vegetables or a simple green salad.
Suggested Side Dishes:
- Roasted asparagus
- Garlic mashed potatoes
- Steamed broccoli
Troubleshooting Advice:
- If the sauce is too thick, add a splash of chicken broth or water to thin it out.
- If the chicken is sticking to the skillet, make sure the skillet is well-oiled and the chicken is not overcrowded in the pan.
Food Safety Advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftover chicken Marsala in the refrigerator within 2 hours of cooking.
Food History:
- Chicken Marsala originated in Sicily, Italy, and is named after the Marsala wine that is used in the dish.
Flavor Profiles:
- Savory, creamy, and slightly sweet from the Marsala wine.
Serving Suggestions:
- Serve hot with a side of pasta or rice.
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Region: Italian