Chicken Marsala Recipe

Click on Image to Enlarge

2 Boneless Skinless Chicken Breasts or 4 Thighs

1 Shallots Minced

2 Tbsp Fresh Parsley or 1 TBS dried parsley

5 Tbsp Butter

2 Tbsp Olive Oil

1 Tbsp Flour

8 oz  Mushrooms

2 cups Chicken Stock or Base

1 cups Sweet Marsala Wine

2 tsp Salt

1 tsp Pepper

Salt and pepper both sides of the chicken pieces

At medium heat, brown the chicken in the oil and 2 Tbsp of butter until browned (not cooked through), about 5 minutes and set aside.

Add an additional 2 Tbsp of butter and when melted add in the mushrooms and saute for about 5 minutes. 

Create a well in the center of the mushrooms and add the shallots and simmer for an additional 3 minutes. 

Sprinkle the flour and stir constantly for a couple of minutes. 

Add the wine and reduce for about 5 minutes

Add in the chicken broth and simmer for another 5 minutes

Turn the temp down to the lowest possible setting and add back the chicken and accumulated juices.   

Cook for an additional 5 minutes per side. Or until cooked through. 

Then add in the remaining Tbsp of butter and parsley.