Crossfield, AB Gardener Appreciation Day is back!
Crossfield, AB Gardener Appreciation Day is back!
This Creamy Chicken Marsala using Highline Mini Bella Mushrooms is a classic American-Italian dish that is ready in less than 35 minutes.
Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Season chicken breasts generously with salt and pepper on both sides and cook until golden-brown and internal temperature reaches 165°F, about 6 to 7 minutes per side. Remove chicken from skillet. Set aside and keep warm.
Heat remaining butter in same skillet. Add mushrooms and sauté until tender, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds to 1 minute.
Pour in wine and simmer, scraping bottom of pan to release any browned bits. Reduce heat to medium-low and add cream. Simmer gently until slightly thickened, about 5 minutes. Add thyme and season with salt and pepper, to taste.
Return chicken to skillet and top with mushroom Marsala sauce. Allow chicken to fully reheat in sauce, about 3 to 4 minutes. Garnish with additional thyme and serve.
Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Season chicken breasts generously with salt and pepper on both sides and cook until golden-brown and internal temperature reaches 165°F, about 6 to 7 minutes per side. Remove chicken from skillet. Set aside and keep warm.
Heat remaining butter in same skillet. Add mushrooms and sauté until tender, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds to 1 minute.
Pour in wine and simmer, scraping bottom of pan to release any browned bits. Reduce heat to medium-low and add cream. Simmer gently until slightly thickened, about 5 minutes. Add thyme and season with salt and pepper, to taste.
Return chicken to skillet and top with mushroom Marsala sauce. Allow chicken to fully reheat in sauce, about 3 to 4 minutes. Garnish with additional thyme and serve.
