Chicken Marsala

This recipe is inspired by the Social dimension of wellness.

Social wellness is about relating . It's about attracting and maintaining long-lasting relationships. Further, it involves building healthy, nurturing, and supportive relationships as well as fostering a genuine connection with those around you by taking the time to listen and learn from others.

"People who love to eat are always the best people.” - Julia Child

What makes people who enjoy food so great? Food is not just for sustenance; it brings people together to inspire, laugh, and love. Food is delicious, colorful, inventive, and so much more. I love food, and so should you!

Once I set my mind on making a delicious dish, there’s no stopping me. Gathering recipes on the Internet and watching famous chefs are such enjoyable activities to me. There’s nothing more satisfying than preparing a dish such as this delicious Chicken Marsala. These smells are sure to permeate your kitchen and draw in a happy crowd!

Recipe of the Day: Chicken Marsala

INGREDIENTS

• 1 1/4 lbs chicken breast (2 large), or chicken tenders

• 1/2 tsp salt or to taste

• 1/4 tsp black pepper or to taste

• 1/4 cup all-purpose flour for dredging

• 2 Tbsp olive oil

• 1 Tbsp unsalted butter

• 8 oz brown button mushrooms halved or thickly sliced if very large

• 1/2 tsp onion powder

• 2 garlic cloves minced

• 3/4 cup dry Marsala wine (not sweet)

• 3/4 cup chicken stock reduced-sodium

• 1/2 cup heavy whipping cream

• 2 Tbsp parsley finely chopped

INSTRUCTIONS

1. Cut chicken breasts in half lengthwise to make 4 even cutlets. Place between plastic wrap and pound until 1/3" thick. Season chicken all over with 1/2 tsp salt and 1/4 tsp pepper, dredge in flour (shaking off the excess) and then set aside.

2. Heat a large heavy-bottomed pan over medium heat. Add 2 Tbsp olive oil and 1 Tbsp butter. Once butter and oil are hot, add dredged chicken and sauté until golden and cooked through; about 3-4 minutes per side (don't over-cook). Set chicken aside and tent with foil to keep warm.

3. Add more oil to the pan if needed along with mushrooms and sauté until excess liquid from mushrooms evaporates and mushrooms are golden brown (5 min). Stir in 1/2 tsp onion powder and 2 minced garlic cloves and sauté another 30 seconds or until fragrant.

4. Add 3/4 cup marsala wine, scraping the bottom of the pan. Increase the heat and cook until mostly reduced down (4-5 min). Then add 3/4 cup chicken stock and add 1/2 cup heavy cream in a steady stream while stirring. Lower the heat to keep at a simmer and reduce sauce another 4-5 minutes until slightly thickened. Season sauce with 1/4 tsp salt or season to taste.

Tip: I replaced the flour with Xanthum gum (gluten free!)