Chicken Marsala

• 份量: 4 servings
• 活動時間: 5 minutes
• 總時間: 25 minutes

食材

2 10-oz Boneless skinless chicken breasts

1 tsp Sea salt

1/4 tsp Black pepper

2 tbsp Olive oil

2 tbsp Unsalted butter ((or ghee))

2 cloves Crushed garlic ((minced))

10 oz Cremini mushrooms ((sliced))

3/4 cup Marsala cooking wine

1/2 cup Chicken broth, reduced sodium

1/4 cup Heavy cream ((for creamy sauce, can omit if you like))

Fresh parsley ((optional, for garnish))

步驟

Cut the chicken breasts in half lengthwise, making 4 pieces total. Pat the chicken dry with paper towels. Season both sides of the chicken breast with salt and pepper.

Heat the olive oil in a large, heavy-bottomed skillet (I recommend cast iron like this one) over medium-high heat. Add the chicken in a single layer and sear for 4-7 minutes per side, until golden and cooked through. Transfer to a plate and cover to keep warm.

Without wiping the pan, add the butter and melt over medium-high heat. Add the mushrooms, and saute for about 5 minutes, stirring occasionally, until the mushrooms are golden brown and their liquid has evaporated. (You can turn the heat up to medium-high as needed to evaporate the liquid.)

Add the minced garlic. Saute for about 1 minute, until fragrant.

Add the Marsala wine to the pan. Bring to a boil, turning up the heat to do so if necessary. Scrape the bottom of the pan to release any browned bits (this is called deglazing). Simmer for 3-5 minutes, until the volume of the liquid is reduced by half.

Add the chicken broth and heavy cream to the pan. Simmer, stirring and scraping any browned bits from the bottom, for 3-4 more minutes, until the sauce thickens. Add xanthan gum or a cornstarch slurry if not thick enough.

Add the chicken back to the pan. Heat for a minute or two until the chicken is warm. Adjust salt and pepper to taste if needed. Garnish with fresh parsley.

營養

• 卡路里: 414 kcal
• 總脂肪: 21.6 g
• 飽和脂肪: 5.3 g
• 不飽和脂肪: 9 g
• 反式脂肪: 0.3 g
• 膽固醇: 106.4 mg
• 鈉: 908.5 mg
• 總碳水化合物: 10.4 g
• 膳食纖維: 0.5 g
• 總糖: 5.3 g
• 蛋白質: 32.7 g