Ingredients
Equipment
Method
- Place each chicken breast between two sheets of cling film and pound gently with a mallet or rolling pin until about 1.5 cm thick. Season both sides generously with salt and pepper.
- Lightly dredge the pounded chicken breasts in the plain flour, shaking off any excess. This step helps create a lovely golden crust and naturally thickens the sauce later.
- Preheat your gordon ramsay food to medium-high heat. Add 15 ml of olive oil and 15 g of unsalted butter. Once shimmering, add two chicken breasts and sear for 3-4 minutes per side, until golden brown and cooked through. Remove them from the pan and set aside. Repeat with the remaining chicken, adding more oil and butter if needed.
- In the same gordon ramsay food, reduce the heat to medium. Add the remaining 15 ml olive oil and 15 g butter. Add the sliced cremini mushrooms and sauté for 5-7 minutes, stirring occasionally, until they are golden brown and have released their liquid. Stir in the minced garlic and chopped shallot, cooking for another minute until fragrant.
- Pour in the Marsala wine, scraping up any browned bits from the bottom of the pan with a wooden spoon – this is where all the concentrated flavor lives! Let it simmer for 2-3 minutes until the liquid has reduced by about half.
- Stir in the chicken broth and bring the sauce to a gentle simmer. If you're using it, add the heavy cream now for an extra rich sauce. Cook for another 5 minutes, allowing the sauce to slightly thicken. Taste and adjust seasoning with salt and freshly ground black pepper.
- Return the cooked chicken breasts to the pan, nestling them into the savory Marsala sauce. Simmer gently for 2-3 minutes to allow the chicken to absorb all those wonderful flavors. Garnish generously with fresh chopped parsley before serving.
Nutrition
Notes
For an extra pop of freshness and to brighten up those rich flavors, finish your Chicken Marsala with a squeeze of lemon juice just before serving. It makes all the difference!