- 1.5 lbs boneless skinless chicken breasts or thighs (if breast are large fillet in half)
- 3-4 Tablespoons all- purpose flour
- 2 Tablespoons olive oil
- 3 Tablespoons butter
- 3 (8oz) packages mushrooms (bella or button)
- 2/3 cup chicken broth
- 2/3 cup dry Marsala wine
- 1 large shallot (about 3-4 Tablespoons)
- 4-5 cloves of garlic, minced
- Dry or fresh thyme (1 Tablespoon of dried herbs)
- Fresh Italian Parsley, for serving
- Salt (if you use salted butter you can omit the salt)
- Fresh cracked black pepper
1. Grab a plastic bag, pour in the all-purpose flour in the bag, sprinkle of salt, and about 2 teaspoons worth of fresh cracked pepper. Pat dry chicken (we want the chicken to cling to the flour really well)
2. Add the chicken to the bag close and shake until it’s fully covered. Set aside.
3. Heat oil and butter in a good skillet I used an iron skillet to get a good color. The heat should be on medium-high heat. Place each piece of chicken in the skillet gently (make sure to shake any excess flour in the bag). We want to just flip each piece only once.
4. Cook the chicken for about 6-7 minutes total we want to get a good golden color.
5. Transfer the pieces to a paper lined plate to rest.
6. Melt an additional Tablespoon of butter in skillet. Add all the mushrooms, gently cooking for about 3-4 minutes, just to get a nice color. Toss in the shallots, garlic, sprinkle of salt, cook for an additional 1-2 minutes for the mushrooms to get coated with all the flavor.
7. Add in the chicken broth, Marsala wine, thyme, and a teaspoons of fresh cracked pepper.
8. Using your wooden spoon to scrape the bottom parts of the pan. (Change temperature to low-medium)
9. Bring liquid to boil. Uncovered
10. Add homemade roux or extra 2 tablespoons on butter thicken sauce. The sauce should thicken in about 15 minutes. The goal is a thin creamy sauce.
11. After the sauce has thickened reduce to low add the pieces of chicken back to the mushroom skillet.
12. Cook for an additional 3 minutes to warm and finish cooking the chicken.
13. Sprinkle with fresh parsley! Enjoy!
Best served with Brown rice, Risotto, or handmade noodles!
Best paired with a full bodied white like Chardonnay or a light to medium bodied red like Pinot Noir.