• Tweet

Not a great picture, but oh so good. Baking this makes for the most tender chicken!!!!

BAKED CHICKEN MARSALA

6 boneless, skinless chicken breasts cut in half to make thin steaks
4 tablespoons Italian seasoning
FRESH ground sea salt and black pepper
4 tablespoons avocado oil

• Preheat oven to 375°.
• Grease 13×9 baking dish and set aside.
• Generously season chicken with FRESH ground sea salt and black pepper.
• Rub chicken pieces with Italian seasoning.
• Heat oil in large skillet until shimmering.
• Add chicken pieces, browning 2 minutes per side.
• Transfer chicken to baking dish in a single layer.

SAUCE

1/2 cup butter, cubed
8 ounces beech mushrooms, trimmed
1 shallot, chopped
3-4 cloves garlic, FINELY minced
2 cups homemade chicken stock
3/4 cup Marsala wine
1 tablespoon FRESH chopped Italian Flat Leaf Parsley
2 tablespoons cornstarch
1/4 cup heavy whipping cream
2/3 cup grated Parmesan cheese

• Heat butter over medium heat.
• Add shallot, garlic and mushrooms, cooking until tender.
• Stir in stock, wine and parsley, cooking and simmering to a SLOW boil.
• Whisk together the cream and cornstarch until smooth.
• Stir cream mixture into stock mixture and continue to simmer until thickened to desired consistency.
• Add butter piece by piece, stirring until smooth.
• Pour sauce over chicken.
• Top with cheese.
• Bake uncovered 15-20 minutes until cooked through.
• Serve immediately.