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#Never enough thyme how to#
#Never enough thyme full#

Add the shallots, garlic, and ¼ teaspoon of salt cook for 1 to 2 minutes more. Add the mushrooms and cook, stirring frequently, until the mushrooms begin to brown, 3 to 4 minutes.

Melt the remaining tablespoon of butter in the pan.

Transfer the chicken to a plate and set aside. Nonstick will work too, but you won’t get that nice golden color on the chicken.) Place the flour-dusted chicken in the pan, shaking off any excess first, and cook, turning once, until the chicken is golden and just barely cooked through, about 5 to 6 minutes total. (Use a stainless steel pan for the best browning.

Heat the oil and 2 tablespoons of the butter in a large skillet over medium-high heat.

Add the chicken to the bag seal bag tightly and shake to coat chicken evenly.

Place the flour, ¾ teaspoon salt, and ¼ teaspoon pepper in a ziplock bag.

Sprinkle with parsley, if using, and serve. Reduce the heat to low and simmer until the chicken is warmed through and the sauce thickens a bit more, 2 to 3 minutes. Gently boil, uncovered, until the sauce is reduced by about half, slightly thickened, and darkened in color, 10 to 15 minutes (you’re going for a thin cream sauce it won’t start to thicken until the very end of the cooking time).Īdd the chicken back to the pan, along with any juices that accumulated on the plate. Bring the liquid to a boil, then reduce the heat to medium.

Add the mushrooms and cook, stirring frequently, until the mushrooms begin to brown, 3 to 4 minutes.Īdd the shallots, garlic, and ¼ teaspoon of salt.Īdd the broth, wine, heavy cream, thyme, 1/4 teaspoon salt, and 1/8 teaspoon of pepper use a wooden spoon to scrape any brown bits from the pan into the liquid. Melt the remaining tablespoon of butter in the pan. Nonstick will work too, but you won’t get that nice golden color on the chicken.) Place the flour-dusted chicken in the pan, shaking off any excess first.Ĭook, turning once, until the chicken is golden and just barely cooked through, about 5 to 6 minutes total. Heat the oil and 2 tablespoons of the butter in a large skillet over medium-high heat. Place the flour, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a ziplock bag.Īdd the chicken to the bag seal the bag tightly and shake to coat chicken evenly. Once you’ve got four flat filets, pound them each to an even 1/4-inch thickness. (If you pound them without first halving them, they’ll be ginormous and oddly shaped.) If your chicken breasts are large, like the ones in the photo above, it’s best to first cut them in half horizontally.

#Never enough thyme how to#

(And you can skip all this hassle by using chicken tenderloins.) How To Make Chicken Marsala This adds an extra step but you can save time by using pre-sliced mushrooms. I buy boneless skinless chicken breasts and pound them thin myself, as opposed to using the ultra-thin sliced cutlets sold at the supermarket, since pounding tenderizes the meat. It will keep in a cool, dry spot for months. Marsala is a brandy-fortified wine from Sicily that is 100% worth adding to your pantry, if only to make this dish time and again.

With just one pan, you can have it on the dinner table in 45 minutes. The recipe makes a lovely sauce that is delicious over pasta, polenta, rice, or mashed potatoes. Though it’s a classic restaurant dish, it’s really easy to make at home.

#Never enough thyme full#

Read my full disclosure policy.Ĭhicken Marsala is an Italian-American dish of golden pan-fried chicken cutlets and mushrooms in a rich Marsala wine sauce.Ĭhicken Marsala is an Italian-American dish of golden pan-fried chicken cutlets and mushrooms in a rich Marsala wine sauce.