EASIER CHICKEN MARSALA RECIPES

Steps:

• Preheat the oven to 400F.
• Finely chop half of the Cremini mushrooms and transfer to a medium bowl with the ground chicken, breadcrumbs, Pecorino, egg, 1 clove of the minced garlic, parsley, 1 teaspoon kosher salt and black pepper, to taste.
• Gently shape into 25 small meatballs, bake 15 to 18 minutes, until golden.
• In a small bowl whisk the flour with the Marsala wine and broth.
• Heat a large skillet on medium heat.
• Add the butter, garlic and shallots and cook until soft and golden, about 2 minutes.
• Add the mushrooms, season with 1/8 teaspoon salt and a pinch of black pepper, and cook, stirring occasionally, until golden, about 5 minutes.
• Return the meatballs to the pot, pour the Marsala wine mixture over the meatballs, cover and cook 10 minutes.
• Garnish with parsley.

Steps:

• ) Cut each Chicken Breasts crosswise to make them thinner, creating 4 large but less thick chicken breast pieces.  Sprinkle breast pieces liberally on all sides with each salt, garlic powder, onion powder, and a little pepper.  <
• p id=”instruction-step-2″>2.) Heat up a LARGE (large enough for 4 chicken breast sized pieces) nonstick skillet over medium heat with Ghee in it.  Once the Ghee is melted and the pan is warmed up, place all four pieces of chicken flat in the pan – trying to avoid overcrowding/overlapping them. Cook breast pieces for 6 minutes  on EACH side, without moving them other than to flip or check that they’re not burning ;).   Remove chicken from the pan, and set aside. 
• “instruction-step-3″>3.) Using the same pan, turn down the heat slightly.    Add mushrooms and butter, stirring occasionally for even cooking for about 2 minutes, and making sure to scrape ALL the brown bits left in the pan into the mushrooms (this adds flavor!).  Add minced shallots and minced garlic and cook 1 more minute. Then add Marsala wine and Chicken Broth to the pan, stirring briefly and then allowing to simmer/bubble until the liquid in the pan is reduced by half (meaning half the liquid you started with is left!), which usually is about 6-10 minutes (it should be bubbling/boiling to cook down the liquid). Add Heavy Cream and let simmer and bubble for another 3-5 minutes, or until thickened slightly (it thickens more as it cools though).     Remove from heat, and add  additional salt and pepper to taste if desired (I usually add just two pinches of salt).   
• ion-step-4″>4.)  Place your cooked chicken breast pieces back in the sauce and flip each once to lightly coat in the sauce. Let cool for 2 minutes or so as the sauce thickens up a bit more, and then serve!   You can drizzle extra sauce and mushrooms onto each chicken breast when plating, and garnish with chopped parsley.  AND ENJOY!!! If you have leftovers, just store the chicken with the sauce and mushrooms drizzled on top in an airtight container.   Place in the microwave at 50% power for 1-2 minutes to reheat (lowered power keeps the chicken from getting dry), and your chicken marsala should be good as new! ?