@healthyons 🤘❤️

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@healthyons 🤘❤️
Ingredients 🍱:⁠
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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