Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 4 Servings
Tender chicken smothered in a delicious sauce will surely bring satisfaction to your day! Try this recipe now and prepare to be amazed! Have a blessed day, friends. Enjoy!
Ingredients:
3 tbsp olive oil divided
2 chicken breasts butterflied and halved – about 1.52 1/2 tsp kosher salt divided
¼ c all-purpose flour or rice flour, for dredging
1/2 c low-sodium chicken broth
2 shallots sliced 1/4” thick
1/2 c sweet Marsala
2 to 4 garlic cloves smashed
5 oz cremini mushrooms sliced 1/4” thick
1 tbsp chopped fresh thyme plus more for garnish if desired
Directions:
Horizontally slice each chicken breast into two.
Wrap each chicken slice with plastic, then gently pound it with a meat mallet.
Coat each chicken piece with salt.
Coat each with flour as well and shake off any excess flour.
Place a heavy skillet on the stove and turn the heat to medium-high.
Add 2 tbsp of olive oil and allow it to become hot.
Add the chicken pieces and sear each side for about 3 minutes or until they turn golden brown.
Remove from the skillet onto a clean plate.
In the same skillet, add another tbsp of oil and allow it to become hot.
Add the garlic and shallot, then sauté until aromatic and soft.
Add the mushrooms and sauté until soft. This will take about 5 minutes.
Sprinkle salt to taste.
Pour in the Marsala wine, then stir until well blended. Simmer for about 2 minutes or until it reduces its volume. Make sure to scrape the bottom of the skillet as well to get the browned bits.
Turn the heat down to medium, then add the thyme and broth. Stir until well blended. Simmer for another 3 minutes.
Put the chicken pieces back to the skillet and toss until well coated by the delicious sauce. Simmer for another 2 minutes.
Transfer onto serving plates and garnish with freshly chopped thyme leaves.
Serve and enjoy!
Nutrition Facts:
Calories: 322 | Carbohydrates: 15g | Protein: 27g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 72mg | Sodium: 1600mg | Potassium: 672mg | Fiber: 1g | Sugar: 4g | Vitamin A: 34IU | Vitamin C: 3mg | Calcium: 19mg | Iron: 1mg
Ingredients
- 3 tbsp olive oil divided
- 2 chicken breasts butterflied and halved – about 1.52 1/2 tsp kosher salt divided
- ¼ c all-purpose flour or rice flour, for dredging
- 1/2 c low-sodium chicken broth
- 2 shallots sliced 1/4” thick
- 1/2 c sweet Marsala
- 2 to 4 garlic cloves smashed
- 5 oz cremini mushrooms sliced 1/4” thick
- 1 tbsp chopped fresh thyme plus more for garnish if desired
Instructions
Horizontally slice each chicken breast into two.
Wrap each chicken slice with plastic, then gently pound it with a meat mallet.
Coat each chicken piece with salt.
Coat each with flour as well and shake off any excess flour.
Place a heavy skillet on the stove and turn the heat to medium-high.
Add 2 tbsp of olive oil and allow it to become hot.
Add the chicken pieces and sear each side for about 3 minutes or until they turn golden brown.
Remove from the skillet onto a clean plate.
In the same skillet, add another tbsp of oil and allow it to become hot.
Add the garlic and shallot, then sauté until aromatic and soft.
Add the mushrooms and sauté until soft. This will take about 5 minutes.
Sprinkle salt to taste.
Pour in the Marsala wine, then stir until well blended. Simmer for about 2 minutes or until it reduces its volume. Make sure to scrape the bottom of the skillet as well to get the browned bits.
Turn the heat down to medium, then add the thyme and broth. Stir until well blended. Simmer for another 3 minutes.
Put the chicken pieces back to the skillet and toss until well coated by the delicious sauce. Simmer for another 2 minutes.
Transfer onto serving plates and garnish with freshly chopped thyme leaves.
Serve and enjoy!
Notes
Nutrition Facts: Calories: 322 | Carbohydrates: 15g | Protein: 27g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 72mg | Sodium: 1600mg | Potassium: 672mg | Fiber: 1g | Sugar: 4g | Vitamin A: 34IU | Vitamin C: 3mg | Calcium: 19mg | Iron: 1mg
