Sunday, January 28, 2018

Easy Chicken Marsala--minus the Marsala

There is a small Italian restaurant about 5 miles from us. Jenna and I love their Chicken Marsala. We both thought this was MUCH better! Jenna has already asked for this for her birthday in November!
Easy Chicken Marsala--minus the Marsala
adapted from

4 small boneless, skinless chicken breasts
salt and pepper
1/2 teaspoon garlic powder
1 tablespoon olive oil
1/2 cup finely chopped onions
mushrooms, sliced, canned or fresh
4 tablespoons butter
1 teaspoon dried thyme
pinch of red pepper flakes
2 teaspoons sugar or sugar substitute
4 teaspoons balsamic vinegar
1 cup chicken broth
1 cup heavy cream

1. Season both sides of the chicken breast with salt, pepper, and garlic powder. Heat oil in a large skillet over medium-high heat and cook the chicken all the way through. Remove the chicken to a plate.

2. Add butter to the skillet along with the onions. Stir the onions around the pan so they pick up all the flavor bits left behind by the chicken, lower the heat to medium-low and allow the onions to cook for 12-15 minutes, stirring them as needed to prevent from sticking. Add mushrooms half way through cooking. The onions are done when they soften completely and deepen in color. Add the thyme, red pepper flakes, sugar, and balsamic vinegar, let the vinegar cook out for a couple of minutes.

3. Slowly pour in the chicken broth in a steady stream and whisk, this will help deglaze the pan. Turn the heat up to high and let the sauce reduce for 2-3 minutes or until it thickens a bit. Once the sauce reduces, lower the heat and add in the cream. Let the sauce come to a gentle simmer and add in the chicken breasts. Spoon the sauce on top. Serve immediately. The sauce will thicken as it sits so you may need additional broth to thin it out.

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