Creamy Marsala Chicken Recipe with Mushrooms and Garlic

Creamy Marsala Chicken

• 1 Tbsp (20ml) – Olive Oil
• 2 ½ Tbsp (35g) – Unsalted Butter (Plus 1 Tbsp (15g) Optional)
• 2 (300g or 10.5oz) – Chicken Breast, Butterflied
• 1 tsp (3g) – Onion Powder
• 1 tsp (3g) – Garlic Powder
• 200g (7oz) – Swiss Brown Mushrooms, Thinly Sliced
• 6 – Garlic Cloves, Minced
• 1 Cup (250ml) – Marsala Fortified Wine (Sweet or Dry)
• 1 Cup (250ml) – Chicken or Vegetable Stock
• 1 Cup (250ml) – Thickened Cream (Heavy, Whipping or Full-Fat)
• 10g (0.3oz) – Flat Leaf Parsley, Chopped
• Salt & Pepper To Taste
• Parmigiano Reggiano (Parmesan) To Serve

• Place the butterflied chicken in a bowl. Add onion powder, garlic powder, sea salt flakes, black pepper and olive oil. Rub the seasoning into the chicken and set aside while you prepare the other ingredients.
  
• Heat a large pan over high heat. Add olive oil and butter, allowing the butter to melt. Add the seasoned chicken and sear for about 3 minutes per side until golden. Remove the chicken and let it rest on a plate.
  
• In the same pan add the optional extra butter, then the sliced mushrooms. Season to taste and sauté for about 3 minutes, stirring frequently. Add the minced garlic and cook for another 45 seconds until fragrant.
  
• Pour in the Marsala wine and the chicken stock, stirring to deglaze the pan and lift any flavourful bits from the bottom. Bring to a boil, then reduce heat to medium-low and simmer for 7 minutes to concentrate and thicken the sauce.
  
• After 7 minutes, add the cream, check seasoning, increase heat to bring the sauce to a gentle simmer, then lower the heat and allow it to reduce for about 4 minutes, stirring occasionally until it coats the back of a spoon.
  
• Stir in the chopped parsley, return the seared chicken to the pan with any juices that collected while resting, and flip the chicken in the sauce to coat. Cook for about 1 minute to warm through, then remove from the heat, serve with grated Parmigiano Reggiano and enjoy.