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2 chicken breasts

250 gr cremini mushrooms

2 shallots

3 garlic cloves

1 bunch of asparagus

⅔ cup chicken broth

⅔ cup dry Marsala wine

⅔ cup heavy cream

2 tbsp butter

2 tbsp flour

Olive oil


Chopped parsley for garnish



  1. Chop mushrooms, shallots, garlic and trim the asparagus. Using a sharp knife, butterfly the chicken breasts. Place the chicken flat on a cutting board and cover with saran wrap. Using the back edge of your knife, pound down the filets until evened out, about 1/4 inch thick. Remove the wrap and S&P generously.

  2. Place the flour into a shallow dish. Toss the pounded chicken filets until coated evenly.

  3. Over medium high, heat a splash of olive oil in a large pan. When it starts to smoke, place the chicken into the pan, and cook, turning once, until the chicken is golden and just barely cooked through, about 5 to 6 minutes total. Transfer the chicken to a plate and set aside.

  4. Add butter to the pan. When it starts to bubble, add shallots. Saute stirring often, until translucent, about 2 min. Add garlic and mushrooms and cook, stirring frequently, until the mushrooms begin to brown, 3 to 4 minutes. Add chicken broth, marsala wine and heavy cream to the pan. S&P to taste. Bring the sauce to boil, reduce the heat and simmer, stirring occasionally until reduced and half and thickened, about 10 min. Add the chicken back to the pan and continue to simmer until chicken is fully cooked through, about 3-5 min. Remove from heat and set aside.

  5. Over medium high, heat a splash of olive oil in a grill pan or a cast. Add trimmed asparagus and S&P to taste. Cook until asparagus softens, about 3-4 min.

  6. Serve the chicken marsala with freshly chopped parsley and grilled asparagus on the side. Enjoy!

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