Creamy Chicken & Herby Mushroom Marsala
Creamy Chicken & Herby Mushroom Marsala. Monday night dinner filled with creamy comfort, crispy chicken, and herby caramelized mushrooms. This dish is super cozy, totally delicious, and just what Monday night needs. Bonus?! It’s an easy skillet meal, and who doesn’t love a quick meal when it’s the beginning of the week especially in the middle of cold January?!
Monday’s in January are the kind of days that really need cozy, simple meals. This Creamy Chicken and Herby Mushroom Marsala dish is perfect because it feels like a fancy meal, but it’s super simple to make.
That’s what makes it great for today, you know, when it’s cold and it’s the beginning of the work week….AND all you really want to do is sit by the fireplace with a glass of wine and some comfort food. Because let’s be honest, Monday’s are never fun. Monday’s in January…kind of the dog days of winter.
And that’s exactly what dishes like this are made for! Turning an ordinary weeknight, into a relaxing, feel-good, warm your bones kind of night. And don’t forget your glass of wine, that’s always important on a Monday too !! ;)
Ingredients
1 pound chicken cutlets
salt and pepper
1/3 cup flour
2 tablespoons olive oil
2 tablespoons butter
14 ounces mixed mushrooms
1 shallot; chopped
2 tablespoons fresh thyme
1 cup chicken broth
3/4 cup marsala wine
3/4 cup heavy cream
Directions
Sprinkle the chicken with salt and pepper. Coat with the flour. Heat the oil in a large skillet. When the oil is hot, sear the chicken on both sides until golden. Remove the chicken to a plate. Add the butter to the skillet. Add the mushrooms. Cook undisturbed for 5 - 7 minutes. Add the shallots and thyme. Sprinkle with salt and pepper.
Add the marsala wine and broth. Cook for 10 - 15 minutes. Add the cream. Cook for another 10 minutes until slightly thickened. Add the chicken back to the skillet. Heat for another 5 - 7 minutes until the chicken is cooked through. Serve topped with fresh thyme.
