Creamy Chicken Marsala
Ingredients
For the Chicken
- 2 large chicken breasts, sliced horizontally into 4 cutlets
- Kinder’s grilled chicken seasoning
- Salt, to taste
- 63 g all-purpose flour
- 2 tbsp olive oil
- 28 g unsalted butter
For the Marsala Sauce
- 227 g baby bella mushrooms, sliced
- 1 shallot, finely diced
- 3 –4 garlic cloves, minced
- 180 ml Marsala cooking wine
- 180 ml chicken broth
- 120 ml heavy cream
- 3 –4 sprigs fresh thyme
- Salt & black pepper, to taste
- 14 g butter (optional, for finishing)
- Fresh parsley, for garnish
Instructions
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Season chicken cutlets on both sides with salt and Kinder’s Grilled Chicken Seasoning. Lightly coat each piece in flour, shaking off any excess.
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Heat olive oil and butter in a large skillet over medium-high heat. Sear chicken for 4–5 minutes per side until golden brown. Remove and set aside.
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In the same skillet, add sliced mushrooms to the remaining butter, oil, and chicken drippings. Sauté for 5–7 minutes until golden brown.
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Add diced shallots and cook for 2 minutes. Stir in minced garlic and fresh thyme, cooking for another 30 seconds until fragrant.
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Pour in Marsala cooking wine, scraping up all those flavourful browned bits from the bottom of the skillet. Simmer for 3–5 minutes until reduced by half.
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Add chicken broth and simmer for another 3–4 minutes. Reduce heat to medium-low, stir in heavy cream, and let the sauce gently simmer until slightly thickened.
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Return chicken and any juices to the skillet. Spoon the creamy mushroom sauce over the chicken and simmer for 3–5 minutes, or until the chicken reaches 73.9 °C internally.
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Remove thyme stems, stir in a tablespoon of butter if desired for a silky finish, and garnish with fresh parsley.
Notes
Committed to this collection by the hand of Hunter.
