Chicken Marsala
Originally inspired by a recipe from Ina Garten years ago, this is a go-to recipe that is bursting with flavor. Two key differences from Ina's recipe: 1) dried wild mushrooms rather than fresh, which I find offers more intense flavors. 2) potato starch rather than flour to make it gluten-free!
Servings: 4 people
Ingredients
- 1.5 lb boneless, skinless chicken breasts Pound to 1/4-in thick, or use tenderloins
- Salt and pepper
- 4 Tbsp potato starch, divided or flour if you're fine with gluten
- 1.5 Tbsp olive or avocado oil
- 2 Tbsp butter, divided
- 1.5 cup dried mixed wild mushrooms, reconstituted and chopped reserve the mushroom water
- 6 to 8 sprigs fresh thyme
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 2/3 cup dry Marsala wine
- 1 cup chicken broth
- 1/3 cup water from reconstituting mushrooms
- 1.5 Tbsp heavy cream
- 2 Tbsp chopped fresh Italian parsley optional, for garnish
Instructions
- Place dried mushrooms in a bowl of hot water to reconstitute them for about 15-20 minutes until soft (time depends on thickness of your mushrooms). Squeeze water from the mushrooms and chop roughly.
- Sprinkle chicken breasts with salt, pepper, and potato starch. (If using flour, sprinkle or dredge chicken with it.)
- Heat oil and 1 tablespoon butter in a large skillet over medium-high heat. A stainless steel pan provides the best browning.
- Cook chicken in the pan, turning once, until the chicken is golden and just barely cooked through, for about 5 minutes total. Transfer the chicken to a plate and keep warm.
- To the same pan, melt the remaining tablespoon of butter over medium heat. Add mushrooms, shallots, garlic, and thyme sprigs. Season with salt and pepper to taste. Cook until softened and beginning to brown.
- Add Marsala wine to deglaze the pan, scraping up bits from bottom of the pan.
- Add chicken broth, reserved mushroom water, and heavy cream. Bring to a boil, then reduce to medium heat until sauce is reduced by about half.
- Mix 1 Tbsp potato starch with a bit of mushroom or regular water to create a slurry. Mix it into the pan, then add the cooked chicken along with accumulated juices. Reduce heat to low and simmer until chicken is warmed through and the sauce has thickened. Remove thyme sprigs before serving.
- Serve immediately, sprinkled with chopped fresh parsley.
Nutrition
Serving: 312g | Calories: 433kcal | Carbohydrates: 15g | Protein: 40g | Fat: 18g | Saturated Fat: 6.4g | Polyunsaturated Fat: 1.7g | Monounsaturated Fat: 6.9g | Trans Fat: 0.3g | Cholesterol: 145.5mg | Sodium: 434mg | Potassium: 774mg | Fiber: 2.5g | Vitamin A: 95IU | Vitamin C: 3.7mg | Calcium: 32.6mg | Iron: 1mg