Thyme Chicken Marsala Food

CHICKEN MARSALA

Steps:

• Slice each chicken breast carefully in half lengthwise (horizontally) and place one at a time, between 2 sheets of cling wrap or in a ziploc freezer bag. Carefully flatten the chicken breasts with a rolling pin until they are approximately 1/4 inch thick. Don't pound the breasts too hard as it could tear apart the breast. Ideally, you want flattened chicken breasts to a uniform thickness.
• Season both sides of each chicken breast with salt and pepper. Prepare a shallow plate with flour and dip the chicken into the flour, evenly coating on both sides. Set aside.
• Heat oil in a large skillet over medium-high for 2 minutes until the hot oil sizzles. Sear the chicken for about 5 minutes per side until golden brown and fully cooked through. The internal temperature for the chicken should reach 165F. Transfer the chicken to a plate.
• In the same skillet, melt butter and sauté mushrooms until golden brown on both sides, about 5 minutes. Add a little more olive oil, if needed.
• Stir in flour, Italian seasoning and garlic and sauté until fragrant, about 1 minute.
• Pour in marsala wine, chicken broth, and cream and whisk well until the sauce is smooth and uniform. Reduce heat to medium and bring the sauce to a simmer until thickened to a desired consistency, about 4-5 minutes.
• Return the chicken to skillet and toss well to coat, allowing the chicken to cook and soak in the sauce for 1-2 minutes.
• Garnish with parsley and serve immediately with pasta, rice, or over mashed potatoes.

THYME CHICKEN MARSALA

Steps:

• Place chicken in a large resealable plastic bag; flatten to 1/4-in. thickness. Add flour and 1/8 teaspoon each salt and pepper; shake to coat. Set aside. , In a large skillet, saute carrot and yellow pepper in 1-1/2 teaspoons oil for 3 minutes or until vegetables are tender. Add garlic and remaining salt and pepper; cook 1 minute longer. Transfer to two serving plates; keep warm., In the same skillet, heat remaining oil over medium heat. Cook chicken for 3-4 minutes on each side or until meat is no longer pink; place over vegetables. Add wine and thyme to the pan; cook for 1 minute, stirring to loosen browned bits. Serve with chicken.

CHICKEN MARSALA (WW RECIPE)

Steps:

• Heat oil in a large skillet over medium-high heat. Add mushrooms and sauté until tender and releasing liquid, about 5 minutes.
• Meanwhile, place chicken on a plate and season both sides with thyme, salt and pepper. Move mushrooms to outer edge of skillet once cooked. Place chicken in center of skillet and sauté until golden, about 2 to 3 minutes per side.
• Add wine to skillet; simmer 1 minute. Add 3/4 cup of broth and simmer, uncovered, until chicken is tender and cooked through, about 8 minutes.
• Dissolve cornstarch in remaining 1/2 cup of broth in a small bowl; add to skillet. Simmer until sauce thickens, stirring constantly and incorporating mushrooms into the liquid, about 1 minute. Serve chicken with mushroom sauce spooned over top. Yields about 3 ounces of chicken and 1/3 cup of sauce per serving.

CHICKEN MARSALA WITH THYME AND DELICIOUSNESS

Steps:

• Pound the chicken breasts until they are about 1/4 inch thick.
• Coat breasts lightly in flour.
• In large skillet heat 1 tbs oil.
• Add carrot and cook about 2 or 3 minutes.
• Add pepper strips, garlic, salt and pepper to taste, and cook stirring about 4 minutes.
• Put on two plates and keep warm.
• In the same skillet, heat the remaining oil, then add chicken and cook about 3 minutes per side, or until pink no longer exists.
• Place chicken on top of veggies.
• Put Marsala and thyme into skillet.
• Heat for a minute, deglazing the pan.
• Pour over chicken and serve.