6thin chicken filets/cutlets or two large chicken breasts cut lengthwise in half
2cupsbrown mushrooms sliced
¼cupshallots finely chopped
1cupchicken broth low sodium
¾cupdry marsala wine
½cupheavy cream 33%
1tbspfresh thyme chopped
1tbspfresh parsley choppedchopped
In a large sealable food storage bag shake together flour, salt, and pepper. Place chicken filets, one at a time, into bag and shake well to fully coat.
Heat olive oil and butter over medium-high heat in a 13 inch frying pan.
Cook chicken until internal temperature of 165 degrees F is reached. Remove chicken from pan and set aside for now.
In the same pan with leftover butter and oil, add in sliced mushrooms, shallots, and garlic. Cook over medium high heat until mushrooms are browned and soft, about 2 to 3 minutes.
Pour in chicken broth and wine. Cook over low-medium heat until the liquid appears to be cooked down to half the volume, 12 to 15 minutes.
Stir in heavy cream and thyme. Add chicken back in and simmer over low heat 7 to 10 minutes until sauce thickens.
Sprinkle fresh parsley over top before serving.
Unopened Marsala, when stored properly, will last up to 6 years. Once opened, you should store it upright in the fridge with a wine stopper for up to 6 months. It's best when used about 30 days after opening, but it won't go bad. Opened wine will slowly start to loose it's flavor but will usually take a while to actually go bad.If you don't have Marsala wine on hand, Port wine, sherry, or Madeira all have similar flavors. For a non-alcoholic substitute, use white grape juice, vanilla extract, or sherry vinegar.For a better browning, use a stainless steel pan instead of a nonstick pan.