FOOD FOR THE SOUL: Creamy Chicken Marsala with Mushrooms

Creamy Chicken Marsala with Mushrooms

Prep Time: 10 minutes
Total Time: 30 minutes
Yield: 4 servings

Ingredients (makes four servings)

• 1 cup Organic all-purpose flour
• Pinch of kosher salt
• Pinch of freshly ground black pepper
• 4 Organic boneless skinless chicken breasts
• 2 tbsp. butter, divided
• 1 tbsp. extra-virgin olive oil
• 8 oz. baby bella or cremini mushrooms, sliced
• 2 cloves garlic, minced
• 3/4 c. Superiore Marsala wine
• 3/4 c. low-sodium chicken broth
• 1/2 c. good heavy cream
• 2 tbsp. freshly chopped parsley
• 1 tsp of Parmesano Reggiano
• 1 box of Capellini (optional)
  (If you like, you can cook some Organic Capellini pasta for serving under Chicken marsala)

Directions

• In a shallow bowl, season flour with salt and pepper. Dredge chicken in flour.

• In a large skillet over medium heat, melt 1 tablespoon butter and oil. Add chicken and cook until golden on both sides, about 5 minutes per side. Remove chicken from pan and place on a clean plate.

• Make marsala sauce: Melt remaining 1 tablespoon butter in skillet and add mushrooms. Cook until mushrooms are golden, and liquid has been released, 6 to 8 minutes (if the pan looks dry, add a splash of olive oil). Add garlic and cook until fragrant, then season with salt.

• Add marsala, chicken broth, heavy cream, and parsley and bring to a simmer.

• Return chicken to skillet and spoon sauce over breasts. Simmer until chicken is cooked through, about 10 minutes.

• Serve over capellini, if desired. Don’t forget parmesano.

Learn more at www.realorganicchef.com. Contact R.O.C. Team Las Vegas at (702) 762-3278