See recipe with photos on the blog: http://www.happy-mothering.com/09/recipes/creamy-chicken-marsala-recipe/ (Posted here with author's permission).
- 1 large egg
- 1 Tablespoon organic whole milk
- 2/3 Cups organic flour
- sea salt, garlic, pepper to taste
- 6 Tablespoons grassfed butter
- 4 Foster Farms Simply Raised Thin-sliced Boneless Skinless Chicken Breast Fillets
- 1 Pound baby bella (crimini) mushrooms, sliced
- 4 shallot bulbs, roughly chopped
- 6 garlic cloves, minced
- 1 Cup marsala cooking wine
- 1 Cup chicken broth
- 1.5 Cups heavy whipping cream
- 2 Teaspoons organic lemon juice
- 1/4 Cup chopped organic parsley
Preheat your oven on the lowest setting (170° F on my oven). In a small mixing bowl, beat the egg and milk together. On a small plate, mix sea salt, pepper and garlic powder into the flour. Dip the chicken breast fillets in beaten egg, then dredge in flour. Heat 4 tablespoons of butter in a large skillet or wok and brown each chicken breast fillet in batches. After the chicken breast fillets are browned and cooked through, move them to a baking dish in the warm oven. Once all of the chicken breast fillets are in the oven, melt 2 more tablespoons of butter in your skillet. Then add sliced mushrooms, chopped shallots and minced garlic to the skillet. Sauté until the mushrooms’ juices start to release (about 5 minutes). Add Marsala cooking wine and homemade chicken stock to the mushrooms and bring to a boil. Then turn heat down to medium-low and simmer until the juice is reduced by half (around 15 minutes). Stir in lemon juice. Stir in heavy whipping cream and bring to a simmer. Simmer over medium-low for about 5 minutes to combine all of the flavors. Season with salt, pepper and garlic powder, to taste. Pour the mushroom sauce over the chicken in the baking dish, then sprinkle with chopped parsley. Serve over wild rice.