30 Minute Chicken Marsala
1 tbsp olive oil
1 1/2 cups marsala
1 cup beef stock
2 tbsp corn starch
8 oz crimini mushrooms
1 yellow onion
1 lb green beans
Parsely to garnish
4 thin chicken cutlets
2 tbsp butter
1/2 cup cream
1 cup mozzarella
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
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.
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.
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.
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