Chicken marsala is one of my favorite Italian dishes… the sweetness of the wine, with the earthy, buttery mushrooms, fresh thyme and a touch of cream… so good. You’ve GOT to try this one!
- 2 pounds boneless, skinless chicken thighs
- @chosenfoods avocado oil spray
- 1 tablespoon unsalted butter
- 8oz mushrooms of choice
- 1 medium shallot, finely chopped
- 2 cloves of garlic, finely chopped
- 2/3 cup chicken stock
- 2/3 cup marsala wine
- 2 tablespoons heavy cream
- 2 teaspoons fresh thyme
- 2 tablespoons fresh flat leaf parsley
Season the chicken thighs generously (preferably with my To Everything There is a Seasoning Salt and pepper :)). In a large sauté pan, spray a liberal amount of @chosenfoods avocado oil spray and bring to medium-high heat. Add the chicken thighs and brown well, about 3-5 minutes per side. Don’t crowd the pan, brown in two batches if you need to. Once browned, remove chicken and set on a separate plate.
Add shallots to the same pan and sauté for a few minutes until translucent … add garlic and mushrooms and sauté until the mushrooms begin to brown. Add the broth, Marsala, heavy cream, thyme, salt and pepper. Bring to a boil, then reduce the heat to medium and simmer until the sauce is reduced by about half and slightly thickened, about ten minutes or so. Add the chicken back to the pan, and reduce the heat to low and simmer until the chicken is cooked through, about two minutes per side. Sprinkle with parsley, if using, and serve.
In good food and good health,