1 1/4 cups dry marsala wine*
1 1/4 cups unsalted chicken broth
2 (10 – 11 oz) boneless skinless chicken breasts, butterflied and halved, pounded to an even thickness
Salt and freshly ground black pepper
1/3 cup all-purpose flour
2 Tbsp unsalted butter
2 Tbsp olive oil
8 oz. cremini mushrooms, sliced
3 garlic cloves, minced (1 Tbsp)
1 tsp minced fresh thyme (or scant 1/2 tsp dried)
1 tsp minced fresh oregano (or scant 1/2 tsp dried)
1 1/2 tsp cornstarch whisked with 1 Tbsp chicken broth (in a small bowl until well combined)
1/3 cup heavy cream
1 Tbsp minced fresh parsley
Add marsala wine and chicken broth to a medium saucepan. Heat over medium-high heat, bring to a boil, then reduce heat to medium and let gently boil until reduced to 1 cup**, about 15 minutes.
Season both sides of chicken with salt and pepper. add each side in flour mixture.
Melt 1 Tbsp butter with 1 Tbsp olive oil in a 12-inch skillet over medium-high heat.
Add chicken and let sear until cooked through, turn once halfway through, about 10-12 mins.
Transfer chicken to a plate.
Reduce temperature to medium heat. Melt remaining 1 Tbsp butter with 1 Tbsp olive oil, add+saute mushrooms. Just tossing occasionally (and increasing burner temp slightly as needed), until mushrooms have shrunk and are golden brown, about 8 minutes.
Add garlic during last 1 minute of sautéing.
Remove pan from heat then pour in marsala, thyme and oregano.
Return to heat, bring to simmer, then stir in cornstarch chicken broth mixture. Stir until thickened.
Off heat stir in heavy cream, season sauce with salt and pepper to taste. Return chicken breasts to pan.
Sprinkle w/ parsley!
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