I’ve always liked chicken marsala. I was never really blown away by it. It’s was an ok dish if I didn’t see anything else on the menu I was interested in. So, when my husband decided we needed to make chicken marsala…not going to lie, I secretly did an eye roll. What’s the point? Anyway, I found a recipe and went to the store and got the ingredients. He cooked and followed the ‘recipe’ but didn’t scroll down far enough to see how much of each ingredient was needed, so he just added a BUNCH of all the ingredients listed in the ‘instructions’ while thoroughly confused s to why I picked a recipe that didn’t have the measurements. The result was…*chefs kisses*.
So I had to recreate this recipe using what I thought I saw him add. The flavor was so…ah, savory. I cannot wait to make this again. It will serve well as a fall staple….following my morning pumpkin spice latte.
Also, it’s pretty dirty recipes make you scroll sooooo far down and back up constantly to see the ingredients and directions. Perhaps it gets the ads more views? That’s a nope for me.
Ingredients:
- 4 boneless chicken thighs ( around 1 1/4 – 1/1/2 lbs) pounded to 1/4 – 1/2 inch thick
- Salt and pepper (to taste)
- 2 tablespoons olive oil
- 3 tablespoons butter
- 8 ounces of bella mushrooms
- 1 medium chopped shallot
- 7 cloves of garlic (minced)
- 2/3 cups of chicken broth
- 1 cup marsala
- 2/3 cups of heavy cream
- 4 teaspoons of fresh, chopped thyme
- Parsley, for serving garnish
Directions:
Pound chicken with wax or parchment paper. Or not, it’ your chicken. you do you.
Grill chicken.
Begin making polenta. This is going to take a while so getting started on it sooner rather than later is ideal because you want it thick. A polenta that is too soupy won’t have the proper consistency to eat with this dish.
After the polenta gets going, sautee mushrooms with shallots, garlic, thyme,. Cook for about 5 minutes.
Add chicken broth, heavy cream, and marsala
Simmer to reduce for about 30 minutes. You need to really cook out the alcohol and reduce the mixture for a more concentrated sauce. This is where you get that more intense flavor.
Add cooked chicken and continue to simmer until polenta is done. I usually cook for another 15 minutes or so. I use the smallest burner on the stove for simmering.
