Recipe Chicken Marsala, My Way

[kaneohegirlinaz]

Chicken Marsala, My Way
Serves 2

Ingredients:
2 Tbsp. Olive Oil
10 oz. Cremini Mushrooms (Baby Bellas), diced bite-size
1/2 of small White Onion, diced fine
1 Garlic Clove, mined
2 boneless-skinless Chicken Thighs = about ½ pound, diced into bite sized pieces
1/4 C. Flour
1/2 tsp. Salt
1 tsp. Black Pepper
3/4 C. Dry Marsala Wine
1 1/4 C. Chicken Broth
2 Tbsp. Butter, cold & cut into small pieces

Method:
In a large pan, heat the oil over medium heat; sauté the Mushrooms until nicely brown, remove to a bowl.

Add more oil, if needed and sweat the White Onions until translucent; add the Garlic and sauté until fragrant, transfer to the bowl with the Mushrooms and set aside.

Season the Chicken with Salt & Pepper

Toss the Chicken in the Flour, shaking off any excess.

Add more oil to the pan if needed and brown the Chicken, about 3-5 minutes per side; transfer to a plate and set that aside as well.

Add the Wine to the pan and scrape up the nice brown bits in the pan and bring to a bubble.

Pour in the Broth, add back in the Mushrooms, Onions and Garlic, stir well and simmer for a few minutes; add back in the Chicken, stir to combine it all and continue simmering until the sauce starts to thicken, about 5 minutes.

Add that cold Butter and swirl the pan around to melt and incorporate it into the sauce. The sauce will thicken further, but don’t let it reduce too far.

Serve over Pasta, Rice, Polenta or even mashed Potatoes. Garnish with some chopped Parsley and grated Cheese.