There’s nothing better than Italian food on a Sunday, especially this chicken marsala. Going to begin by chopping up an entire shallot. Get it nice and fine. Four cloves of garlic and some fresh parsley. About 1 tbsp of fresh thyme. I’m going to use about a pound of chicken breast. I’m going to go ahead and cut the fat off and just cut it into thin like cutlets. Then I’m going to go ahead and take some saran wrap and pound the chicken nice and thin. Place your chicken in a ziploc bag. Add 3 tablespoon of allpurpose flour, some salt, some pepper, and then give it a nice shake. To a hot pan, we’re going to add about 3 tablespoons of butter. Add our chicken and go ahead and cook it in batches until it’s golden brown. Your chicken aside, then go ahead and add 1 tbsp of butter, your mushrooms, and cook them down until they’re nice and brown. Go ahead and add your shott garlic. Cook that down with the mushrooms. Then season with salt and pepper. Then give that a mix. And then we’re going to go ahead and add our marsala wine, our chicken broth, and our heavy cream. And then go ahead and add the fresh thyme. Leave your stove on medium heat and cook this for about 15 minutes. Bring it to a boil and then let it simmer. Add your chicken back to the pan and let this just simmer for about 10 more minutes. Once ready, go ahead and garnish with some fresh parsley. Favorite way to serve this is over some angel hair. Go ahead and plate it. Get it nice and saucy. And most of all, enjoy.
Dining and Cooking