Creamy Chicken Marsala Recipe

• STEP 1.Peel shallot and chop very finely. Peel garlic and mince or chop very finely.

• STEP 2.Wash and chop the parsley. Set aside.

• STEP 3.Soak the dry mushrooms in the chicken stock to rehydrate. Set aside.

• STEP 4.Remove any chicken skin, slice into 3 or 4 even pieces parallel to the chopping board on a slight incline (should result in 3 or 4 nice even thickness chicken medallions).

• STEP 5.Using a meat mallet, gently flatten the thicker sides for an even thickness.

step 8

• STEP 1.Season both sides of each piece with salt and pepper.

• STEP 6.Add the flour to a plate and coat each chicken piece both sides, shaking away any excess.

• STEP 7.Add the butter to a medium heat frying pan with a drizzle of olive oil.

• STEP 8.Add chicken to the hot pan (should be a moderate sizzle sound, do not burn butter).

• STEP 9.Add the fresh or dried thyme and rosemary, continue cooking chicken until it becomes a nice golden brown colour.

• STEP 10.Heat up a plate. Flip chicken pieces and cook for 2 or 3 minutes, again until golden brown.

• STEP 11.Once golden brown, transfer to a hot plate and leave aside. Add another third of the butter to the same hot frying pan.

• STEP 12.Add the cut or diced mushrooms and cook for 2 minutes.

• STEP 13.Add the minced garlic straight into the frying pan and keep tossing the mushrooms for even cooking.

• STEP 14.Deglaze the pan by adding the marsala (if confident you can flambe, otherwise do it away from the flame for safety).

• STEP 15.Add the chopped shallots and chicken stock with soaked mushrooms.

• STEP 16.Continue reducing sauce for on high heat until three quarters of the liquid has evaporated.

• STEP 17.Add the cream and reduce on high heat until thickened.

• STEP 18.Transfer chicken to a serving plate and pour the sauce with mushrooms over chicken.