Ingredients
Units
Scale
- Chicken breasts or tenders
- flour
- corn starch
- olive oil
- mushrooms
- garlic powder
- fresh chopped garlic
- shallot
- fresh thyme
- dried thyme
- chicken base
- dried oregano
- 1/2 cup chicken stock
- 3/4 cup marsala (I like it marsala-y)
- splash of white wine
- heavy cream
- fresh chopped parsley
- s and p
Instructions
- Marinate Chicken: Season the chicken with a mixture of olive oil, herbs (garlic powder, salt, pepper, thyme, oregano), and leave it to marinate overnight.
- Prepare Flour Mixture: Mix flour and corn starch in a 1:0.25 ratio. Season this mixture with salt, pepper, and dried thyme and oregano leaves.
- Coat Chicken: Coat the chicken evenly with the flour mixture. A convenient method is to use a large ziplock bag and shake it to cover the chicken thoroughly.
- Thyme-Infused Oil: Pour a generous amount of olive oil into a pan. Add a bunch of fresh thyme. Heat on medium. Once the thyme darkens, remove it, leaving infused thyme oil in the pan.
- Fry Chicken: Gently fry the chicken in the thyme-infused olive oil. Be cautious not to overheat as olive oil can burn easily. Once the chicken is cooked, remove it and let it rest on a wire rack. Sprinkle lightly with salt.
- Prepare Mushrooms: Add mushrooms to the same pan and sauté. They will absorb the flavors from the pan.
- Add Aromatics: A few minutes later, add garlic, chicken base, and shallot to the pan.
- Deglaze and Simmer: Once the aromatics are soft, deglaze the pan with a splash of white wine, scraping the bottom to release all the flavors. Then add chicken stock and Marsala wine. Return the chicken to the pan.
- Final Touches: Cook until the sauce thickens. Add a splash of heavy cream and stir in. Optionally, add another splash of Marsala wine for enhanced flavor.
- Garnish and Serve: Top the dish with parsley before serving.
Notes
