CHICKEN MARSALA
Daryan Tygert | Executive Chef | Renaissance Tulsa
Ingredients
1½ lbs Boneless Skinless Chicken Breasts, Pounded ¼-Inch Thick or Chicken Tenderloins 3 tablespoons All-purpose Flour Salt Freshly Ground Black Pepper 1 tablespoon Olive Oil 3 tablespoons Unsalted Butter, divided 1 (8-oz) Package Pre-sliced Bella or Button Mushrooms
3 tablespoons finely Chopped Shallots, from 1 Medium Shallot 2 cloves Garlic, minced ⅔ cup Chicken Broth ⅔ cupDry Marsala Wine ⅔ cupHeavy Cream 2 teaspoonschopped Fresh Thyme 2 tablespoons chopped Fresh Italian Parsley, for serving (optional)
Atrium Hospitality | Food & Beverage
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