If you are looking for a weekend dinner to make with your partner or to share with family; don’t look further because this chicken marsala is the perfect dinner. Not only is a simple creamy dish but it is also irresistible and everyone will love it. The texture of the sauce made out mushrooms and Marsala wine make it even perfect as a dip for bread. We normally served it on top of spaghetti or a side of baked potatoes.
Chicken Marsala
Ingredients
Instructions
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In large frying pan or skillet over medium-high heat, 1 tablespoon of avocado oil.
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Add the sliced shallots and minced garlic and for about a minute.
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Next, mix in the sliced Bella mushrooms and stir for about three minutes to cook evenly. Then set aside.
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Take your thin sliced chicken breast culets and season on both sides with salt and pepper.
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Put the all-purpose flour onto a plate. Take the seasoned cutlets and coat both sides in the flour; set aside.
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Grab another frying pan or skillet over a medium heat and add 3 tablespoons of avocado oil and the butter.
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Once heated, place the cutlets into the pan and fry until golden brown; about 4 minutes. Then flip and repeat this step. You can work in batches if there is not enough space.
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Lower the heat and very slowly pour in the Marsala wine. Cook for about another two minutes over a medium-low flame to let the chicken absorb the Marsala flavor while allowing the alcohol to evaporate.
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Next, pour in one cup of the chicken stock. Continue to cook until it starts to boil.
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Once boiling, lower the flame and mix in the mushrooms from the other frying pan and then the parsley and thyme.
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Allow the Chicken Marsala to simmer for about 10 minutes.
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If the sauce is too watery. Take 1 tablespoon of cornstarch/flour and 1 tablespoon of water and whisk in a small bowl. Then slowly pour in the sauce and mix well.
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Remove from the stove and enjoy with your favorite side dish.
