You Have To Try This Perfect Chicken Marsala!

#shorts #chickenmarsala

Chicken Marsala

Ingredients:

2 Chicken Breasts (cut in 1/2 lengthwise)
1-2 Cups Flour (sub gluten free)
1/2 Cup Marsala or Chardonnay Wine
2 Tbsp Cognac
1 Tbsp Balsamic Vinegar
3 Tbsp Butter
1 Shallot (finely diced)
2-3 Garlic Cloves (minced)
8 oz Button Mushrooms (sliced)
1 Sprig Thyme
2/3 Cup Chicken Stock
1/4 Cup Heavy Cream
Fresh Parsley (chopped)
Olive Oil
Salt and Pepper
*Corn Starch and Water (if needed to thicken)

Instructions:

*Season chicken with salt and pepper on both sides. Season flour with salt and pepper then dredge chicken in the flour and set aside.

*In a large pan on medium heat, coat the bottom in olive oil. Cook chicken for 3 minutes a side or until gold and brown. Set aside.

*In the same pan on medium/low heat, add butter, shallot, and garlic. Sauté till translucent then add mushrooms. Season with salt and pepper, sauté mushrooms till soft for about 5 minutes.

*Next add wine, cognac, balsamic vinegar, and thyme, reduce by 1/2. Add chicken stock and simmer for 3 minutes then add the chicken back to the pan. Simmer until the chicken is cooked to 165 degrees Fahrenheit internally. Finish with heavy cream, parsley, and adjust the salt and pepper to taste.

(NOTE: if you need to thicken the sauce, combine 1 Tbsp of corn starch and 2 Tbsp of cold water creating a slurry. Add the slurry very little at a time and mix until desired thickness.)

*Serve it up with some rice, pasta or vegetables.

Enjoy!

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