Main
Chicken Marsala
35 minServes 4Nutri-Score C€€
C
35 min
35 minChicken Marsala
what you need
Ingredients
chicken breast (sliced in half horizontally and pounded to 1/4 inch thick)Meat600 g
salt (to season)Spices4 g
black pepper (freshly ground)Spices2 g
flour (gluten-free or regular, for a light dusting)Pantry60 g
avocado oil (or olive oil)Pantry30 ml
mushrooms (sliced)Produce250 g
shallot (minced)Produce1 piece
garlic (minced)Produce3 pieces
Marsala wine (dry)Beverages240 ml
thyme (fresh leaves, chopped)Spices2 g- chicken stockPantry120 ml
cream (or coconut cream)Dairy120 ml
per serving
Nutrition
340kcal
- Carbs
- 14 g
- Proteins
- 36 g
- Fat
- 16 g
what you’ll use
Tools
Frying pan
Mixing bowl
meat mallet
Tongs
step by step
Method
- Step 1
Prepare the chicken cutlets
- Slice the chicken breasts in half horizontally.
- Pound them thinly to about 1/4 inch thick.
- Season generously with salt and pepper, then coat in a light dusting of flour.
- Step 2
Sear the chicken
- Heat the oil in a stainless steel pan over medium-high heat.
- Sear the cutlets about 3 minutes per side until deep golden, without burning.
- Remove the cutlets and set aside.
- Step 3
Sauté mushrooms, shallot and garlic
- Add the mushrooms to the pan and sauté until nicely browned.
- Add the minced shallot and garlic and sauté until fragrant.
- Step 4
Deglaze with Marsala
- Pour in the Marsala wine to deglaze the pan.
- Add the thyme and reduce until the pan is nearly dry.
- Step 5
Build the sauce
- Add the chicken stock and cream.
- Bring to a low simmer and reduce until thickened.
- Step 6
Finish and serve
- Return the chicken cutlets to the pan and coat with the sauce.
- Serve hot straight from the pan.
most cooked first