Ingredients
- •4 boneless skinless chicken breasts (6 oz each)
- •Salt and pepper
- •½ cup all-purpose flour
- •3 tbsp olive oil
- •4 tbsp butter, divided
- •1 lb cremini mushrooms, sliced
- •3 cloves garlic, minced
- •1 cup dry Marsala wine
- •1 cup chicken broth
- •2 tbsp fresh parsley, chopped
- •Fresh thyme for garnish
- •For serving: pasta, mashed potatoes, or crusty bread
Instructions
Pound chicken breasts to even 1/2-inch thickness
Season both sides with salt and pepper
Vacuum seal chicken
Sous vide at 152°F (67°C) for 1 h 45 min
Remove chicken from bags and pat completely dry
Dredge chicken in flour, shaking off excess
Heat olive oil and 2 tbsp butter in large skillet over medium-high heat
Sear chicken until golden, 2–3 min per side
Remove chicken and set aside
In same skillet, add remaining 2 tbsp butter
Add mushrooms and cook until golden and liquid evaporates, 8–10 min
Add garlic and cook 30 sec
Deglaze with Marsala wine, scraping up browned bits
Add chicken broth
Simmer until sauce reduces by half and thickens slightly, 8–10 min
Taste and adjust seasoning
Return chicken to pan and spoon sauce over
Simmer 2–3 min to warm through
Garnish with parsley and thyme
Serve over pasta or mashed potatoes
Notes
- •Dry Marsala is traditional - sweet Marsala is for desserts
- •Cook mushrooms until liquid evaporates for best flavor
- •Sauce should coat the back of a spoon
- •Great over egg noodles or linguine