Creamy Chicken Marsala with Mushrooms* –

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 *Creamy Chicken Marsala with Mushrooms* – Restaurant style but super easy! The chicken is so juicy and the sauce is creamy.

 

*FULL RECIPE:*

 

*Ingredients:*

 

*For Chicken:*

– Chicken Breasts – 2 large (500g), sliced in half lengthwise to make 4 thin fillets

– Salt – 1 tsp

– Black Pepper – 1/2 tsp

– Garlic Powder – 1/2 tsp

– All-purpose Flour – 1/2 cup (60g) for coating

– Olive Oil – 3 tbsp

– Butter – 2 tbsp

 

*For Mushroom Sauce:*

– Mushrooms – 300g sliced (white or cremini)

– Garlic – 3 cloves minced

– Chicken Stock / Broth – 1 cup (250ml)

– Heavy Cream – 3/4 cup (180ml)

– Parmesan Cheese – 1/4 cup grated (optional but tasty)

– Dried Oregano / Thyme – 1/2 tsp

– Black Pepper & Salt to taste

– Parsley – chopped for garnish

 

> *Note:* Original Marsala uses Marsala wine. For halal version, we replace wine with chicken stock + 1 tsp lemon juice. Same amazing taste!

 

*Method:*

 

*STEP 1 – Prep the Chicken:*

Lay chicken fillets between cling film and pound gently to even 1/4 inch thickness. This makes them soft. Season both sides with salt, pepper, garlic powder. Coat lightly in flour on both sides, shake off extra.

 

*STEP 2 – Sear Chicken

Heat oil + 1 tbsp butter in a big pan on medium-high heat. Fry chicken 4-5 mins per side until golden brown. Don’t overcrowd. Take out chicken on a plate.

 

*STEP 3 – Cook Mushrooms:*

In same pan, add 1 tbsp butter. Add mushrooms and sauté for 4-5 mins until they shrink and become golden. Add minced garlic and cook 30 seconds till fragrant.

 

*STEP 4 – Make Sauce

Pour in 1 cup chicken stock. Scrape the bottom of pan with spoon – that’s all flavor! Let it bubble for 2-3 mins until slightly reduced. Then lower heat and add heavy cream, oregano, and parmesan. Stir and let simmer 3-4 mins until creamy thick .

 

*STEP 5 – Combine:*

Put fried chicken back into the creamy mushroom sauce. Spoon sauce over chicken. Simmer together for 2 mins on low heat so chicken soaks up all flavor. Sprinkle black pepper.

 

*Serve With:*

Mashed potatoes, white rice, pasta, or garlic bread. This sauce is perfect with everything!

 

*Tips:*

1. Don’t skip pounding the chicken – that’s secret to restaurant-soft chicken.

2. If sauce is too thick, add little more chicken stock.

3. Store in fridge 3 days. Sauce will get even tastier!

 

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