|I made this dish|
- 4 boneless skinless chicken breasts thinly sliced
- salt and pepper (to taste)
- 2 tbl spoon extra virgin olive oil
- 1- 1/2 cup of sliced mushrooms
- 1/2 cup Marsala wine
- 1/2 cup chicken broth
- Pinch of thyme
- 1 tsp corn starch
- 1/2 of tbls spoon fresh chopped parsley
- 1 cup all purpose flour to dredge the chicken in flower
The sauce that uses the sweet Marsala wine that gives such great flavor.
(Don't worry because alcohol does burn off during the cooking process and is safe for the kids to eat). Everything about this meal is phenomenal. It is simple and back with such amazing flavor. It really taste like you created a restaurant quality meal right at home that is simple and delicious. You're going to want to put this at the top of the list of things to make. It is even picky eater approved at our house and this is one chicken masala will make again and again.
First you have to dredge the chicken. Take your chicken and put it on your kitchen counter. Then pound the chicken with the a mallet to make it thin.Then take a plate and put your all-purpose flour. Wash the chicken with warm water and place the chicken into the flour plate and coat the chicken with flour on both sides. Take in a skillet your cooking oil which should be hot by now. Brown the chicken both sides and set aside. In the same skillet fry the mushrooms, shallots and garlic. Pour the Marsala wine into the skillet along with chicken broth. Stir the sauce gently and make sure the alcohol is burnt of the Marsala wine. Put the cornstarch in the sauce to make the gravy thicker. Put in the thyme.
At this point you should have the chicken, mushrooms, shallots, garlic, thyme, Marsala wine and chicken broth with corn starch. Keep stirring the sauce if it thickens to 1/2.
Taste the sauce for salt and pepper. If it taste good. The chicken Marsala is ready to serve.