Easy Shallot and Mushroom Chicken Marsala
Ingredients
- 1.5 Lb Boneless and Skinless Chicken Thighs or Breasts
- Salt and Pepper to season
- 2 Tbsp Olive Oil
- 2 Tbsp Butter
- 1 Shallot, finely diced
- 4 Cloves Garlic, minced
- 8 Oz Sliced Mushrooms
- 1 Tbsp All Purpose Flour
- 3/4 C Marsala Wine
- 3/4 C Chicken Broth
- Salt and Pepper, to taste
Instructions
- Pat dry, tendorize, and season chicken with salt and pepper.
- Heat olive oil on med-high heat, in a large skillet.
- Cook Chicken 5 minutes each side. (If you have to do this in bathces, it is OKAY.)
- Take chicken off the skillet, and add to plate and set aside, with tented foil to keep it warm.
- Add butter to same skillet, and let melt on med-high heat. Add shallots and cook, stirring often, until soft and fragrant about 1-2 minutes.
- Add garlic, stirring frequently, until fragrant, about 30 seconds.
- Now if you need to add just a little more olive oil to the pan, you can now, but don't overdue it. Add your mushrooms and saute until they shrink a little and are soft, about 4-5 miniutes.
- Add flour and stir well to combine, until the flour isn't powdery anymore.
- Add your marsala wine, followed by your chicken broth. Stir to combine, and scrape any brown bits on the bottom of the pan. Bring to a boil for a minute or two to let thicken and reduce.
- Put chicken back in the pan with the marsala sauce, and ladle sauce on top. Serve Immediatley.
- Enjoy!
Notes
*If you wanna kick the flavor up a notch more, add JUST A LITTLE DASH of Kitchen Bouquet.
*I paired with store bough noodles and a risotto.
*If the sauce isn't quite thick enough, do what I do sometimes and add a cornstarch slurry, which is simply just a little cornstarch and a little cold water in a bowl. Whisk the two together and pour into sauce, and whisk to combine. The sauce should thicken almost immediately.