Creamy (with a kick) Chick Marsala
My son’s friend posted the basis for this recipe on Facebook. For most of my chicken dishes, I like to use the thighs because of the flavor from the additional fat I think but I think this one works bests with breast meat. I got to thinking about it and I thought that I might make a variation that would make me smile. I was right. Enjoy!
3/4 cup all-purpose flour (plain flour)
1 teaspoon kosher salt
1.5 teaspoon garlic powder
1 teaspoon black cracked pepper
4 large boneless skinless chicken breasts, halved horizontally to make 8 fillets(or buy chicken “tenders” at the grocery store)
2 tablespoons olive oil, divided
4 tablespoons unsalted butter, divided
2 tablespoon unsalted butter as needed
8 ounces (250g) brown or Cremini mushrooms, sliced
4-5 cloves garlic, minced
1 cup dry Marsala wine
2 Tbs Capers, drained
1 3/4 cup low-sodium chicken broth (or stock)
1.5 cup heavy cream
1/2 cup sour cream
2 Tbs key lime juice
~1/4 tsp cayenne pepper (how much kick do you like?)
2 scallions, finely chopped divided in to white and green
- Mix the flour, salt, garlic powder and pepper in a shallow bowl. Dredge the chicken in the flour mixture and shake off excess.
- Heat 1 tablespoon oil and 2 tablespoons butter in a 12-inch pan or skillet over medium-high heat until shimmering. Fry the chicken breasts until golden-brown on both sides (about 3 to 4 minutes per side). Transfer to warm plate, tent with foil and keep warm. Repeat the same with the remaining chicken breasts.
- In the same pan with remaining pan grease leftover from the chicken, melt butter. Add the mushrooms and for 2-3 minutes until browned, scraping away at any of the leftover chicken bits off the bottom of the pan.
- Add the garlic, capers and cook until fragrant, about 1 minute.
- Mix in the Marsala wine and the chicken broth and simmer until reduced by half and starting to thicken, (about 10-15 minutes).
- Whisk the cream and sour cream into the sauce.
- Return the chicken back into the sauce. Cook until the sauce thickens (about 3 minutes). Garnish with chopped scallions and serve immediately. (The sauce will continue to thicken off the heat.)
- Serve over cooked angel hair pasta (or pasta of choice), rice, potatoes, cauliflower rice or zucchini noodles, if desired.