CHICKEN MARSALA

Ingredients

• 8 ounces Baby Bella Mushrooms (cleaned with a damp paper towel and sliced)
• 1 large Shallot (diced; yields about 1/4 cup)
• 2 tablespoons Fresh Parsley (finely chopped)
• 2 large pieces Chicken Breast (boneless, skinless; sliced horizontally into 2 cutlets each)
• 0.25 cup Cornstarch (used as gluten‑free coating; can substitute all‑purpose flour)
• 1 teaspoon Kosher Salt
• 0.5 teaspoon Ground Black Pepper
• 2 tablespoons Olive Oil (extra‑virgin)
• 3 tablespoons Unsalted Butter (divided; 1 tbsp for searing, 2 tbsp for mushrooms)
• 4 cloves Garlic Clove (minced)
• 1 cup Chicken Broth (low‑sodium)
• 0.75 cup Marsala Wine (sweet Italian cooking wine)
• 0.5 cup Heavy Cream (for richness; can use coconut cream for dairy‑free)

Instructions

1. Clean and Slice Mushrooms

   Gently wipe the mushrooms with a damp paper towel to remove dirt; if needed, give a quick rinse in a colander and pat dry. Slice the mushrooms thinly.

   Time: PT5M

2. Prepare Aromatics

   Dice the shallot to about 1/4 cup, mince the garlic, and finely chop the parsley.

   Time: PT3M

3. Butterfly the Chicken

   Place each chicken breast on a cutting board and slice horizontally to create two thinner cutlets. If you prefer, you can use four smaller breasts and pound them to even thickness.

   Time: PT5M

4. Season and Coat Chicken

   In a shallow bowl combine 1/4 cup cornstarch (or flour), 1 tsp kosher salt, and 1/2 tsp black pepper. Dredge each chicken piece in the mixture, shaking off excess.

   Time: PT2M

5. Sear the Chicken

   Heat 2 tbsp olive oil and 1 tbsp butter in the large skillet over medium‑high heat. Add the chicken and sear 3‑4 minutes per side until a golden crust forms. The chicken does not need to be fully cooked through.

   Time: PT8M

   Temperature: Medium‑high heat

6. Set Chicken Aside

   Transfer the seared chicken to a plate and set aside.

   Time: PT1M

7. Sauté Mushrooms

   Add the remaining 2 tbsp butter to the same skillet. Toss in the sliced mushrooms and sauté 2‑3 minutes, stirring occasionally, until lightly browned.

   Time: PT3M

   Temperature: Medium heat

8. Add Garlic and Shallot

   Stir in the minced garlic and diced shallot; cook for about 30 seconds until fragrant.

   Time: PT0.5M

   Temperature: Medium heat

9. Deglaze and Build Sauce

   Pour in 1 cup chicken broth, 3/4 cup marsala wine, and 1/2 cup heavy cream. Stir to combine and bring to a boil.

   Time: PT2M

   Temperature: High heat to boil

10. Reduce the Sauce

    Reduce heat to a gentle simmer and let the sauce thicken and reduce by about half, about 10‑15 minutes.

    Time: PT12M

    Temperature: Simmer

11. Finish the Dish

    Return the chicken to the skillet, spoon sauce over it, and simmer 2‑3 minutes until the chicken is heated through and reaches an internal temperature of 165°F.

    Time: PT3M

    Temperature: Medium‑low heat

12. Garnish and Serve

    Sprinkle the chopped parsley over the chicken and sauce. Serve immediately with mashed potatoes or your favorite side.

    Time: PT1M

Nutrition Facts

Calories

400

Protein

30 g

Carbohydrates

10 g

Fat

20 g

Fiber

2 g