mushroom marsala sauce

Enjoy perfectly tender boneless skinless chicken thighs simmered in a sauce of earthy mushrooms, dry marsala, and tangy balsamic for a restaurant style Italian dinner in around 30 minutes.

Mushroom Marsala Sauce with Boneless Skinless Chicken Thighs

Lbs Boneless Skinless Chicken Thighs

Cups Cremini Mushrooms (sliced)

½ Yellow Onion (diced)

Cloves Garlic (minced)

⅓ Cup Flour (plus 1 teaspoon for sauce)

Tablespoons Butter

Tablespoon Olive Oil

¾ Cup Dry Marsala

Tablespoons Balsamic Vinegar

(plus extra to season sauce)

½ Teaspoon Pepper (plus extra to season sauce)

First, mix together ⅓ Cup of flour with 1 Teaspoon Salt and ½ Teaspoon Pepper to make a dredge.

Coat boneless skinless chicken thighs in seasoned flour.

Heat a large sauté pan or Dutch oven on medium-high heat and add olive oil.

Next, brown the coated thighs on both sides for about three minutes. Remove from the pan and set them aside.

Then, turn the heat down to medium-low, and add butter and sliced cremini mushrooms.

Let the mushrooms cook until they start to soften.

Then add diced onion and minced garlic. Season with salt and pepper. The salt will help draw out the moisture from the onions and mushrooms.

Cook until the onion is translucent.

Sprinkle a Teaspoon of flour over the cooking vegetables and let it absorb the fats in the pan.

Next, add dry marsala and balsamic vinegar to deglaze the pan. Use a wooden spoon to get the brown bits off the bottom of the sauté pan.

Bring the mushroom marsala sauce to a low simmer and let cook for 5 minutes.

Then, add the browned chicken thighs to the sauce and simmer with the lid on for 15 minutes.

Remove the lid, spoon some sauce over the chicken pieces and simmer uncovered for 5 more minutes.

Creamy Mushroom Marsala Sauce that takes 20 minutes to prepare and goes well with everything!

Creamy Mushroom Marsala Sauce

olive oil

onion (chopped)

garlic (minced)

mushrooms (sliced thickly)

rosemary rosemary (chopped)

tbsp flour

125 milliliters/1/2 cup sweet Marsala wine

chicken

cream/heavy cream

salt

pepper

parsley (optional)

Heat the olive oil in a frying pan and saute the chopped onions over low heat for 5-7 minutes, then add the garlic and cook briefly for 30 seconds while stirring. Add the mushrooms with a pinch of salt, pepper and chopped rosemary and brown over medium heat until golden.

Sprinkle the mushrooms with flour and stir to coat. Deglaze the pan with the Marsala wine and let it bubble away for about 5 minutes until it&#039;s reduced by a half. Then add the stock and cook for 5 minutes longer. At the end stir in the double/heavy cream and let it warm through. Taste for seasoning and add more salt if needed, then take off the heat. Sprinkle with fresh parsley before serving if using.

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