Chicken Marsala

Chicken Marsala - a classic dish that pairs great with a pasta and vegetable, and leftovers will never go to waste.

Ingredients:

• 2 lbs chicken breast, sliced thin

• Seasonings: salt, pepper, onion powder, garlic powder

• All purpose flour

• 2 tbsp butter

• 1/4 cup cooking oil with a high smoke point (I use avocado oil)

• 3 garlic cloves, sliced thinly or minced

• Baby Bella mushrooms, washed & thinly sliced

• 1 tbsp Worcestershire sauce

• 2 cups beef broth

• 1 cup Marsala wine (can substitute with any red cooking wine if you don’t have Marsala)

• 1/2 cup heavy cream

• Fresh herbs of choice (optional): thyme, parsley

Instructions:

1. Season flour with salt, pepper, garlic & onion powder

2. Heat up oil in a large saucepan.

3. Begin coating each piece of chicken in the flour then pan-fry for a couple of minutes on each side until you achieve a nice golden color (be sure not to overcrowd the pan).

4. As the chicken is cooked, remove it from the pan and set to the side for later.

5. When all the chicken is cooked, there should be minimal oil left in the pan. Deglaze the pan with 2 tbsp butter (be sure to scrape up all the flour scraps from the chicken that stuck to the pan), then add 2 tbsp AP flour to create a roux.

6. Add your garlic & thinly sliced mushrooms. Add 1 tbsp Worcestershire sauce. Cook down for a few minutes to allow the mushrooms to release some of their moisture & absorb the flavor, but be sure not to burn the garlic.

7. Add your liquids: 2 cups beef broth, 1 cup Marsala wine, 1/2 cup heavy cream.

8. Stir and allow the liquids to cook together and slightly thicken.

9. Add your chicken back into the pan, submerging into the liquid. Add fresh herbs.

10. Allow the liquid to come to a simmer. At this point, it should be thicker than when you started.

11. Serve with a long pasta (i.e: linguine, spaghetti, capellini) and pair with a roasted vegetable (I like green beans with this dish).