Chicken Marsala

This dish won’t disappoint. Sweet and savory healthy protein. The Flava’ is fun to say, fun to make, and fun to taste.

To save time, I have the chicken breasts cut into halves and pounded thinly by the butcher.

Enjoy!

Chicken Marsala
Votes: 1
Rating: 5
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Servings Prep Time
4 people 20 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
20 minutes
Chicken Marsala
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Servings Prep Time
4 people 20 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
20 minutes
Ingredients
Chicken marsala
Flava' Essence
Servings: people
Units:
Instructions
  1. In a shallow bowl or plate combine the flour and Flava’ and stir to combine thoroughly. Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.
  2. Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side.
  3. Transfer to a plate and set aside.
  4. Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid.
  5. Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan.
  6. When the wine has reduced by half, add the chicken stock/water with arrowroot starch mixed in and cook for 3 minutes, or until the sauce has thickened slightly.
  7. Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes.
  8. Swirl in the remaining 2 tablespoons of butter, add salt and pepper, to taste. Garnish with chopped chives and serve immediately.
Recipe Notes

Recipe adapted  from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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All BareFood recipes are Corn Free, Soy Free, Wheat Free, Pork Free, Agave Free, Refined Sugar Free, Peanut Free, GMO Free, & Gluten Free. Promoting only organic ingredients, pastured raised/grass-fed/grass-finished meat and poultry, pasture raised organic dairy and eggs, healthy unrefined fats/oils.


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