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  • 4 boneless chicken breast, pounded to 1/2" to 1/4 "thickness
  • kosher salt/pepper
  • 1/3 C AP flour
  • 2 TBLS olive oil
  • 4 TBLS butter
  • 8 oz. Portabella mushrooms, sliced
  • 8 oz. button mushrooms, sliced
  • 1 shallot, minced
  • 2 small garlic cloves, minced
  • 2 TBLS flour
  • 1 C beef stock
  • 2/3 C marsala wine
  • 1 to 2 TBLS heavy whipping cream
  • 1 TBLS fresh thyme leaves
  • 1 to 2 TBLS fresh chopped parsley, for garnish
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It has been forever, and a day, since I had, or even made Chicken Marsala. One of my members in my Facebook group, Virtual Chopped (you should join), made it over the weekend. She inspired me to create a recipe. A fabulous dinner can be on your table in just about 30 minutes! I served mine up with a side of fettuccine…polenta would also be amazing! I love mushrooms, so I used a lot…I also like to use a combination of portabella and button mushrooms. The touch of heavy whipping cream at the end is optional, but it does lend to a richer sauce. You can also substitute the chicken with veal, or even steak.

a cast iron pan of chicken marsala

Heat up a tablespoon of olive oil and a tablespoon of butter in a cast iron pan. Click here to view my favorite cast iron pan from Lodge! Pound your chicken breasts to about 1/2″ to 1/4″ thickness. Season with kosher salt and pepper. Dredge the chicken breasts in the flour. You just need a light coating. Place in pan and brown about 4 to 5 minutes per side. I did mine in two batches, so be sure to add a touch more oil or butter before you start the second batch. Reserve finished chicken on a plate.

To the same pan, add another tablespoon of olive oil. Add in the mushrooms. Season with kosher salt and pepper about halfway through the cooking process. This should only take about five minutes. Keep just a bit of bite to the mushrooms. Remove from pan and reserve in a bowl.

To the same pan, add another tablespoon of olive oil and butter. Add in the shallots and garlic and cook for about a minute. Sprinkle with the flour. Allow the raw flour taste to cook off for another minute. Check your heat, you do NOT want the garlic/shallots to brown. Add in your beef stock and marsala wine. Scrape up any bits on the bottom. Stir often. You will see the sauce thicken. Add in the thyme and heavy whipping cream. Cook another minute.

Add the reserved mushrooms to the pan. Stir to coat in the sauce. Place the reserved chicken breasts, along with any juices, back in the pan. Spoon the sauce on top of the chicken. Allow the chicken to heat back up for a minute or so. Garnish the Chicken Marsala with fresh chopped parsley. Serve with a side of pasta. Dinner done! ENJOY!!!

Want to try a different take on Chicken Marsala? Check out my recipe for Lemon Chicken!

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