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CHICKEN - Chicken Marsala
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| The Chew MICHAEL SYMON'S CHICKEN MARSALA 6 boneless (skinless chicken thighs that are pounded thin) | |
| 1 pound | mushrooms, (cremini or white - sliced thinly) |
| 2 | shallots, (sliced thinly) |
| 5 tablespoons | olive oil |
| 1 cup | marsala wine |
| 3 tablespoons | butter, (cubed) |
| 1/3 cup | parsley, (chopped for garnish) |
| salt | |
| pepper to taste | |
| flour, (for breading) | |
| 1 cup | water, (optional) |
1. Preheat two saute pans over medium high heat.
2. Season pounded chicken thighs with salt and pepper. Dip chicken in flour on both sides.
3. Add the olive oil to the hot pan and add the chicken thighs. Cook for 2 minutes on each side.
4. Add the shallots and mushrooms. Season with salt and pepper. Cook over high heat, letting mushrooms brown. Once they have released all their liquid, and it has cooked off, add the Marsala wine. Reduce for a minute, cooking off the wine, then stir in the butter to emulsify. If the sauce is too thick, add water to loosen.
5. Remove the chicken thighs onto a platter and cover with the Marsala mushrooms. Garnish with chopped parsley.
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