This was a quick yummy dinner. You can use the cooking Marsala, which you buy in the vinegar section of the grocery store. If you really don’t want wine, use ¼ cup white grape juice, plus 1 tea. vanilla and ¼ cup water instead of the ½ cup Marsala Wine.
Creamy Chicken Marsala
Serves 4
2 boneless, skinless chicken breasts
3/4 cup flour
1 teaspoon salt
½ teaspoon pepper
3 Tablespoon Olive Oil
3 Tablespoons butter
2 Tablespoons minced onion or shallots
1 Tablespoon minced garlic
8 ounces sliced mushrooms
½ cup Marsala wine, (see above)
½ Cup Chicken Broth or ½ Cup water plus 1 teaspoon chicken base
2/3 Cup heavy whipping cream
1 teaspoon ground thyme
Cut each chicken breast in half, lengthwise to create 2 thin pieces. Making a total of 4 pieces.
Into a flat bowl or plate, stir together the flour, salt and pepper. Add the chicken to the flour mixture,
turn to coat evenly. Shake off any excess flour.
In a large skillet over medium heat, add the olive oil. Place the flour-dusted chicken into the heated pan. Cook, turning once, until the chicken is golden brown and yet barely cooked through, about 5 minutes each side. Remove from pan and place on a plate, set aside.
Melt the butter in the same pan. Add the onions and garlic and sauté for 2 minutes. Add the mushrooms and sauté for about 3 minutes. Add the wine and bring to a simmer for 2 minutes. Add the chicken broth and the cream and the thyme. Stir to combine. Add the chicken back into the sauce and continue to simmer for another 2-3 minutes. Taste and adjust seasoning.
Serve over angel hair pasta or mashed potatoes.
**To make Gluten Free, use Gluten free flour and serve over Gluten Free noodles. To make Dairy free use Olive oil instead of butter and almond milk instead of cream or just leave out the dairy.