Creamy Chicken Marsala
Author: Alicia Shaw
Serves: 4 servings
- 1 lb boneless skinless chicken thighs
- 2 tablespoons ghee or butter
- salt and pepper
- 1 shallot, diced
- 12 ounces cremini mushrooms, sliced
- 1 cup marsala wine
- ½ cup chicken broth
- 4 ounces mascarpone cheese
- 2 tablespoons fresh parsley, chopped
- Heat a large skillet to medium heat. Meanwhile, pat your chicken thighs dry with a towel or paper towel, then season both sides with salt and pepper.
- Add chicken in pan and cook for 10-12 minutes. Then flip and cook about 3-5 minutes, until just cooked through. Remove chicken from pan, set aside.
- Add shallot and mushrooms to the pan. Season with salt and pepper. Cook about 8-10 minutes until mushrooms fully cooked.
- Add marsala wine and broth. Scrape the bottom of the pan to release the brown bits. Add chicken back to the pan. Bring to a simmer and cook 5 minutes.
- Turn off the heat. Stir in the mascarpone and parsley. Serve!
Recipe by Laughter and Lemonade at https://www.laughterandlemonade.com/creamy-chicken-marsala/
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