After making this a few times, I wanted to make the sauce a little thicker. I did this my making a roux before adding the marsala wine and also adding a few tablespoons of heavy cream while simmering the sauce. The results were just what I was looking for, the marsala sauce was perfect consistency. I served this with angelhair pasta and fresh grated parmesan cheese. It seems that I make this dish for special occasions...this was our New Years Eve dinner, and then my husband asked me to make this for his birthday a few days ago. I make this without mushrooms since they aren't my favorite, just add them in if you prefer them in your chicken marsala.
-2 boneless chicken breasts, butterflied
-1 cup marsala wine
-Italian seasoned bread crumbs (enough for dredging)
-Flour (enough for dredging)
-1/2 cup fresh grated Parmesan cheese
-3 tablespoons heavy cream
-1 tablespoon butter
-1 and 1/2 tablespoons flour (for the roux)
-1/4 tsp garlic salt
-1/2 tsp garlic powder
-2 cloves garlic, minced
-1 tablespoons chopped shallots
-2 tablespoons EVOO
1. Over medium heat, heat the EVOO. Add the minced garlic and shallots. Dredge the butterflied chicken in the flour, egg, then breadcrumbs and add to the hot pan. Cook for 6 minutes each side, sprinkling the garlic powder and garlic salt on each side when cooking.
2. When chicken is cooked, remove from heat and set aside. In same pan, melt the butter. Add the tablespoons on flour to form a roux. When roux has formed, add the marsala wine and whisk until blended. Add the heavy cream and 3 tablespoons of grated Parmesan and bring mixture to a boil. Reduce heat and place chicken breats into the sauce. Simmer for 2-3 minutes.
3. Serve chicken with angelhair pasta and top with remaining Parmesan cheese.