Chicken Marsala With Thyme Recipes

CHEF JOHN'S CHICKEN MARSALA

Steps:

• Season chicken breasts all over with salt and pepper.
• Melt 1 1/2 tablespoons butter and olive oil in a skillet over medium heat. Cook chicken breasts, skin-side down, in hot butter and oil until browned, about 5 minutes. Flip and cook until breasts are almost cooked through, about 5 minutes more. Transfer chicken breasts to a plate.
• Melt 1 1/2 tablespoons butter in the same skillet over medium-high heat. Saute mushrooms with a pinch of salt and a pinch of pepper in hot butter until mushrooms are golden, 5 to 7 minutes. Add minced shallot; cook and stir until softened, 2 to 3 minutes. Sprinkle flour over the top and cook and stir until the bitterness of the flour cooks off, 3 to 4 minutes.
• Pour wine into skillet and bring to a boil; cook and stir until wine reduces and sauce thickens, 3 to 4 minutes. Add chicken stock; bring to a simmer and cook until slightly reduced, 3 to 5 minutes more.
• Return chicken breasts to the skillet, reduce heat to low, and cook chicken, turning once, until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from heat.
• Move chicken to one side of the skillet and tilt the skillet so that the sauce pools at the bottom. Stir parsley and 1 teaspoon cold butter into the sauce, stirring constantly, until sauce is shiny and butter is completely melted. Transfer chicken breasts to plates and spoon mushrooms and sauce over the top.

CHICKEN MARSALA

Steps:

• Slice each chicken breast carefully in half lengthwise (horizontally) and place one at a time, between 2 sheets of cling wrap or in a ziploc freezer bag. Carefully flatten the chicken breasts with a rolling pin until they are approximately 1/4 inch thick. Don't pound the breasts too hard as it could tear apart the breast. Ideally, you want flattened chicken breasts to a uniform thickness.
• Season both sides of each chicken breast with salt and pepper. Prepare a shallow plate with flour and dip the chicken into the flour, evenly coating on both sides. Set aside.
• Heat oil in a large skillet over medium-high for 2 minutes until the hot oil sizzles. Sear the chicken for about 5 minutes per side until golden brown and fully cooked through. The internal temperature for the chicken should reach 165F. Transfer the chicken to a plate.
• In the same skillet, melt butter and sauté mushrooms until golden brown on both sides, about 5 minutes. Add a little more olive oil, if needed.
• Stir in flour, Italian seasoning and garlic and sauté until fragrant, about 1 minute.
• Pour in marsala wine, chicken broth, and cream and whisk well until the sauce is smooth and uniform. Reduce heat to medium and bring the sauce to a simmer until thickened to a desired consistency, about 4-5 minutes.
• Return the chicken to skillet and toss well to coat, allowing the chicken to cook and soak in the sauce for 1-2 minutes.
• Garnish with parsley and serve immediately with pasta, rice, or over mashed potatoes.

CHICKEN MARSALA WITH THYME AND DELICIOUSNESS

Steps:

• Pound the chicken breasts until they are about 1/4 inch thick.
• Coat breasts lightly in flour.
• In large skillet heat 1 tbs oil.
• Add carrot and cook about 2 or 3 minutes.
• Add pepper strips, garlic, salt and pepper to taste, and cook stirring about 4 minutes.
• Put on two plates and keep warm.
• In the same skillet, heat the remaining oil, then add chicken and cook about 3 minutes per side, or until pink no longer exists.
• Place chicken on top of veggies.
• Put Marsala and thyme into skillet.
• Heat for a minute, deglazing the pan.
• Pour over chicken and serve.