Almond Chicken Marsala
A delightful twist on the classic Chicken Marsala, this recipe features a rich almond-infused sauce that enhances the savory mushrooms and tender chicken, perfect for a gourmet experience right at home.
Prep time: 15 minutesCook time: 30 minutesServes: 4
Ingredients
4 boneless, skinless chicken breasts
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons olive oil
1/2 cup sliced almonds
1 cup Marsala wine
1 cup chicken broth
1 cup heavy cream
8 oz cremini mushrooms, sliced
2 cloves garlic, minced
1 tablespoon butter
1 tablespoon chopped fresh parsley
Instructions
1. Flatten the chicken breasts to an even thickness.
2. In a shallow dish, combine flour, salt, and pepper. Dredge chicken in the flour mixture, shaking off excess.
3. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown on both sides, about 5 minutes per side. Remove and set aside.
4. In the same skillet, toast the almonds until golden brown, about 2 minutes. Remove and set aside.
5. Add mushrooms and garlic to the skillet and sauté until mushrooms are soft, about 4 minutes.
6. Stir in Marsala wine and bring to a boil, scraping up any browned bits from the bottom of the pan.
7. Stir in chicken broth and heavy cream, and return to a simmer.
8. Add chicken back to the skillet, reduce heat to low, and cook until the chicken is cooked through and the sauce is thickened, about 10 minutes.
9. Stir in butter and toasted almonds until butter is melted.
10. Garnish with fresh parsley before serving.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat in a skillet over medium heat until warmed through, adding a splash of water if sauce is too thick.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
