A delightful twist on the classic Chicken Marsala, this recipe brings enhanced flavors and a simplified cooking process for a perfect weeknight dinner.
Preheat your oven to 375°F (190°C).
Ensure the oven is fully preheated before placing the garlic inside for even roasting.
Cut the top off the garlic head, drizzle with a bit of olive oil, and place on a baking sheet. Roast in the oven for 30 minutes.
Roasting garlic mellows its flavor, making it sweet and creamy.
Pound the chicken breasts to an even thickness using a mallet. Season with salt and pepper.
Even thickness ensures the chicken cooks uniformly.
Dredge the chicken in beaten eggs and then coat with flour.
Shake off excess flour to prevent clumping during cooking.
Heat olive oil in a pan over medium heat and cook the chicken until golden on both sides. Set aside.
Do not overcrowd the pan; cook in batches if necessary.
In the same pan, sauté the mushrooms and shallots until tender.
Stir occasionally to prevent sticking and ensure even cooking.
Add the Marsala wine, beef broth, and roasted garlic to the pan. Bring to a simmer.
Scrape the bottom of the pan to incorporate any browned bits into the sauce.
Return the chicken to the pan, cover, and simmer for 25 minutes.
Ensure the chicken is fully submerged in the sauce for maximum flavor.
Mix cornstarch with cold water and stir into the sauce to thicken.
Add the mixture gradually to avoid over-thickening.
Garnish with fresh parsley and serve with your choice of side.
Serve immediately to enjoy the dish at its best.
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