Chicken Marsala

I love Chicken Marsala because it's really easy to make, but is so delicious it makes you come off like a pro chef in the kitchen. The chicken is soft and fluffy, and sits in a smooth, velvety cream and wine reduction sauce. This is a total crowd-pleaser! Serve as is, or with pasta.
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Prep Time: 20

Cook Time: 30

Total Time: 50 minutes

Yield: 4 servings

Ingredients:

Steps:

  1. Cut chicken into several long fillets and place in a bag. Pound them to flatten to about 1/4 inch thickness.
  2. Place the flour into the bag with the chicken. Add about 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Shake bag to coat chicken evenly.
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  4. Heat 1 tablespoon of oil and 1 tablespoon of butter in a large pan over medium-high heat. Place the chicken pieces into the pan. Cook for about 3 minutes per side, until golden. Transfer to a plate.
  5. Melt the other tablespoon of butter in the pan. Add the mushrooms and cook for a few minutes, until lightly browned.
  6. Add the onion and garlic. Cook for a couple minutes until everything is softened. Add a couple pinches of salt.
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  8. Add the wine, broth, heavy cream and thyme. Scrape any bits from the pan and stir well. Bring the liquid to a boil, then reduce the heat to medium.
  9. Boil this mixture, uncovered, for about 10 minutes. Let reduce by half, then add the chicken pieces back into the pan. Reduce heat to low and cook for a few minutes. Add salt and pepper to taste, if needed. Serve immediately.

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February 19, 20190 found this helpful

Hi Toosa .... I recently had something quite similar to this at my friend's home and he served it with the Hungarian langos that I gave you the recipe for. The langos was used as a dipper for the creamy sauce and for fun, you might want to try serving it that way, instead of with boring old pasta or potatoes.

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With salad on the side, it was awesome. Then you'd come off as Pro Chef Extraordinaire !!

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February 19, 20190 found this helpful

YES! Langos! Perfect idea. I want to make this all over again so I can langos it up! Thanks Mina!!!!!!!!!!!!!

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