Happy weekend! This week we are doing an easy and popular Italian-American dish, the humble Chicken Marsala. I like adding cream to it to round out the flavor of the Marsala wine and then finish with a squeeze of lemon to add acidity and oomph. Serve with pasta, mash potatoes, or rice. Yum!
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2 chicken breasts, halved horizontally
3/4 cup flour, for dredging
1 tsp salt
1 tsp pepper
3 tbsp olive oil
3 tbsp butter
16 oz mushrooms, sliced
1 large shallot, finely diced (roughly 1/3 cup)
3-4 garlic
1 tbsp thyme
3/4 cup dry Marsala wine
1 can chicken broth (14.5 oz or 1 3/4 cup)
1/2 cup cream
squeeze of lemon
parsley (handful), chopped
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