30 minute chicken marsala

TOTAL TIME: 30 minutes

SERVES: 2

Protein

• 4 thin chicken cutlets

Milk & Dairy

• 2 tbsp butter

• 1/2 cup cream

• 1 cup mozzarella

Pantry

• 1 tbsp olive oil

• 1 1/2 cups marsala

• 1 cup beef stock

• 2 tbsp corn starch

Produce

• 8 oz crimini mushrooms

• 1 yellow onion

• 1 lb green beans

• parsely to garnish

pre-recipe prep

• If using regular chicken breasts, butterfly them or pound them out to 1/2 inch thick.

• Season chicken with salt and pepper

• Thinly slice your mushrooms and onion

• Grate your cheese

1. Cook your chicken. Heat 1 tbsp olive oil in a large frying pan over medium high heat. Add chicken and cook until golden brown and cooked through (about 2 minutes per side). Remove from pan.

2. Cook your vegetables. To the same pan. add 1 tbsp olive oil and 2 tbsp butter. Once butter is melted add mushrooms and cook for 1 minute, then add onions. Cook for about 5-7 minutes until mushrooms and onions start to turn deep brown.

   While your mushrooms cook, bring a well salted pot of water to a boil and blanch green beans for 2 minutes.

   Once mushrooms are cooked, add marsala and cook for 2 minutes until reduced by half. Add beef broth and bring to a simmer for about 5 minutes. Mix 2 tbsp cornstarch with a touch of water and mix until dissolved. Add to sauce, adding 1 more tablespoon if it's not thick enough.

3. Finish up. Set oven to broil. Add chicken and blanched beans to your sauce pan. Top with mozzarella and broil for 2 minutes until golden brown. Sprinkle with fresh parsley.

---

Questions? Drop a comment below if you have any questions, and don’t forget to let me know if you make it!