Chicken Marsala

Ingrédients

6 large Chicken cutlets

750ml Marsala wine (Taylor)

16oz Chicken broth (NEED MORE, used stock first time)

A splash of heavy cream

Fresh Italian Parsley

.5lbs Shallots

6 cloves of garlic

24oz baby Bella Mushrooms

Butter

Salt, pepper, Thyme

Instructions

CUTLETS: see “Chicken Cutlets”

1. Wash mushrooms and cook on high with butter (1 tbsp) until all water in the pan is gone

2. Add diced shallots, garlics, more butter (1 tbsp), and salt. Cook until shallot are just about to caramelize. Stir frequently.

3. Add in Marsala wine, chicken broth and thyme. Reduce until (bubbles sound thick??).

4. If using frozen cutlets. Reheat in the oven for 20 mins at 375f

5. Add a splash of heavy cream and reduce until desired taste and consistency. Add parsley salt pepper to taste

6. Add cutlets to pan

7. Garnish with fresh parsley

Notes

NOTE: Try a real chicken Marsala first

Use a dryer Marsala wine

Definitely less shallots (too sweet)

Def more broth (Chicken flavor wasn’t too strong and needed more liquid)

• consider switching to stock or boulion too

More heavy cream

More butter

Side notes:

• traditionally made with floured pan fried chicken

• add lots of broth and flour to thicken the sauce