Creamy Chimi Chicken Marsala

Creamy Chimi Chicken Marsala

Cooking Time: 30 minutes

Serves 4

What You Need:

  • 4 chicken cutlets, or 2 boneless chicken breasts, sliced in half horizontally
  • kosher salt and black pepper
  • 1/2 cup all-purpose flour
  • Olive oil
  • 2 tbsp butter
  • 1 cup shiitake or cremini mushrooms, sliced
  • 2 shallots, chopped
  • 3 cloves garlic, chopped or grated
  • 3/4 cup dry marsala wine
  • 1 cup chicken broth
  • 1 pouch Haven’s Kitchen Herby Chimichurri
  • 1/4 cup heavy cream

How to Make It:

  1. Season the chicken with salt and pepper. Place the flour in a shallow dish and dredge the chicken through the flour
  2. Heat a glug of olive oil in a large skillet set over medium-high heat. When the oil shimmers, add the chicken and sear on both sides until golden, about 3-5 minutes per side. Remove the chicken from the skillet
  3.  To the skillet, add another glug of olive oil and the mushrooms. Cook undisturbed for 5 minutes or until golden. Add 2 tablespoons butter, the shallots and garlic. Cook for 4-5 minutes, until fragrant. Cook another 2-3 minutes, until the mushrooms have caramelized
  4.  Pour in the wine, broth and ¼ pouch of Chimichurri. Cook for 10 minutes until reduced slightly, then pour in the cream
  5.  Add the chicken back to the skillet and simmer for 5-10 minutes or until warmed through and thickened slightly. Spoon the saucy mushrooms over the chicken. Enjoy!
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