Chicken marsala is a classic dish with epic flavor. This recipe adds in a touch of cream to make the most delicious flavorful sauce. It's topped off with mushrooms and fresh thyme. Essentially, chicken marsala is the perfect dinner meal.
Isn't it interesting how our taste buds change over time? Our pallets grow into adulthood just like the rest of our body and mind. For me, I used to live off of freezer popsicles; the ones that come in the plastic and eventually melt so you are left with a heaping amount of sugary blue amazingness. However, now that I'm in my "extra" late 20's the last thing I turn to for a snack is something sweet. I used to hate mushrooms. I thought they tasted like dirt and had a slimy texture. Well, they still taste like dirt and have a slimy texture, but now I apparently love the taste of dirt and textures don't bother me any more. Seriously, the mushroom itself deserves some mad respect. It's like a meaty vegetable. It's the perfect compliment to chicken, beef, and fish. Not many veggies can pull that off.
The combo of these buttery mushrooms with the fresh thyme and chicken is what makes this meal so amazing. I also love the flavor of marsala. It's a flavor we don't have every day and it's a unique way to change up your regular chicken meals. Of course I don't think cream has ever made a dish worse. I had a large cartoon of heavy cream sitting in my fridge waiting to be used. I decided now was the time for it to shine and used the cream to enhance this dish.
Ingredients:
1 pound boneless, skinless chicken breast
1/4 cup all purpose flour
1 tbsp garlic powder
salt and pepper
2 tbsp olive oil
3 tbsp salted butter
3 cups cremini mushrooms
3 cloves garlic minced
1/4 cup balsamic vinegar
2 tbsp fresh thyme (plus more for serving)
1/4 tsp red pepper flakes
1 cup chicken broth
3/4 cup marsala
3/4 cup heavy cream
1. Pat chicken dry with a paper towel and sprinkle both sides with salt and pepper. In a shallow bowl whisk together flour and garlic powder. Dredge each chicken breast on both sides in the flour mixture and set aside.
2. Heat olive oil in a cast iron skillet over medium high heat. When olive oil begins to shimmer, add in the chicken and cook on both sides until golden brown. About 5 - 7 minutes on each side. Remove chicken from the pan and set aside.
3. Add in butter and mushrooms and toss so butter covers the mushrooms. Let the mushrooms sit and cook for five minutes. Add in garlic, thyme, and red pepper flakes. Add in balsamic vinegar, broth, and marsala. Remove half the mushrooms and set aside on a plate. Allow the sauce to cook and thicken for 15 minutes, then pour in the cream.
4. Add the chicken back into the skillet and cook for an additional 5 - 10 minutes. Spoon the reserved mushrooms over the chicken.
5. Serve over rice, potatoes, or pasta. Top with additional fresh thyme.
1 pound boneless, skinless chicken breast
1/4 cup all purpose flour
1 tbsp garlic powder
salt and pepper
2 tbsp olive oil
3 tbsp salted butter
3 cups cremini mushrooms
3 cloves garlic minced
1/4 cup balsamic vinegar
2 tbsp fresh thyme (plus more for serving)
1/4 tsp red pepper flakes
1 cup chicken broth
3/4 cup marsala
3/4 cup heavy cream
1. Pat chicken dry with a paper towel and sprinkle both sides with salt and pepper. In a shallow bowl whisk together flour and garlic powder. Dredge each chicken breast on both sides in the flour mixture and set aside.
2. Heat olive oil in a cast iron skillet over medium high heat. When olive oil begins to shimmer, add in the chicken and cook on both sides until golden brown. About 5 - 7 minutes on each side. Remove chicken from the pan and set aside.
3. Add in butter and mushrooms and toss so butter covers the mushrooms. Let the mushrooms sit and cook for five minutes. Add in garlic, thyme, and red pepper flakes. Add in balsamic vinegar, broth, and marsala. Remove half the mushrooms and set aside on a plate. Allow the sauce to cook and thicken for 15 minutes, then pour in the cream.
4. Add the chicken back into the skillet and cook for an additional 5 - 10 minutes. Spoon the reserved mushrooms over the chicken.
5. Serve over rice, potatoes, or pasta. Top with additional fresh thyme.
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