Marsala Cream Chicken With Asparagus Recipes

CHICKEN MARSALA

Steps:

• Add marsala wine and chicken broth to a medium saucepan. Heat over medium-high heat, bring to a boil, then reduce heat to medium and let gently boil until reduced to 1 cup**, about 15 minutes.
• Meanwhile season both sides of chicken with salt and pepper. Dredge each side in flour.
• Melt 1 Tbsp butter with 1 Tbsp olive oil in a 12-inch skillet over medium-high heat. Add chicken pieces and let sear until cooked through (165 in center), turning once halfway through, about 10 - 12 minutes.
• Transfer chicken to a plate. Tent with foil.
• Reduce burner temperature to medium heat. Melt remaining 1 Tbsp butter with 1 Tbsp olive oil, add mushrooms.
• Sauté mushrooms, just tossing occasionally (and increasing burner temp slightly as needed to encourage browning), until mushrooms have shrunk and are golden brown, about 8 minutes. Add garlic during last 1 minute of sautéing.
• Remove pan from heat then pour in marsala reduction***, thyme and oregano.
• Return to heat, bring to a simmer, while scraping up browned bits from the bottom, then stir in cornstarch chicken broth mixture. Stir until thickened****.
• Off heat stir in heavy cream, season sauce with salt and pepper to taste. Return chicken breasts to pan, spoon sauce over top.
• Sprinkle with parsley and serve immediately.

CHICKEN-ASPARAGUS MARSALA

Steps:

• In a skillet, place butter and oil and heat on medium.
• Add chicken and cook 5 minutes, turning
• Remove and set aside.
• To drippings in same skillet, add asparagus, mushrooms and onions.
• Cook stirring constantly about 4 minutes.
• Return the chicken to the pan.
• Add wine, salt, pepper, parsley, and garlic.
• Bring to a boil and cook for 2 minutes
• Reduce heat, cover and simmer about 3 minutes or until chicken and vegetables are tender.
• Arrange chicken on a platter.
• Spoon vegetable sauce over sauce and sprinkle with parmesan cheese to your liking.