Chicken Piccata with Marsala Sauce

Fabio Viviani
Photo by Lisa R.
Adapted from shine.yahoo.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Adapted from shine.yahoo.com

Ingredients

  • 2

    boneless, skinless chicken breasts

  • 2

    cups all-purpose flour

  • 2

    tablespoons butter

  • 1

    tablespoon extra virgin olive oil

  • 3

    garlic cloves, smashed

  • 1

    cup sliced oyster or shitake mushrooms

  • 1

    sprig thyme

  • 1

    cup sweet Marsala wine

  • 1/4

    cup heavy cream

  • Salt and cracked pepper to taste

Directions

In a non-stick pan, add the butter and let it melt. Add the fresh thyme as well to heat through. Add 3 cloves of smashed garlic and the mushrooms, sliced. Season the entire pan with salt and pepper. Let cook until the mushrooms begin to brown and crisp. Meanwhile pound 2 chicken breasts with a mallet till they are even (about ½ inch thick). Dredge each chicken breast in flour and shake off the excess flour. Heat olive oil in a separate non-stick pan. Add the floured chicken breasts and cook them for about two minutes on each side. Add sweet Marsala wine to the chicken and let it burn off and start to reduce. Add the cooked mushrooms, garlic and thyme to the chicken pan, then pour on the heavy cream. Once the cream reduces and the sauce is thick, plate the chicken and top with remaining sauce.

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