YOUR SOLIN GENERATED RECIPE
Herb-Crusted Pan Seared Chicken with Mushroom Marsala Sauce
Savor a beautifully pan-seared chicken breast encrusted with a light almond flour and herb coating, crowned with a savory mushroom marsala sauce. Each bite delivers a harmonious blend of tender chicken, earthy mushrooms, and the gentle tang of marsala wine, perfect for a nourishing meal.
INGREDIENTS
5 oz Chicken Breast
1 tsp Olive Oil
1 cup Sliced White Mushrooms
1/4 cup Marsala Wine
2 tbsp Almond Flour
1/4 cup Chicken Broth (low sodium)
1 tsp Fresh Thyme
Salt & Pepper to taste
PREPARATION
Pat the chicken breast dry and season with salt and pepper. Lightly coat it in almond flour mixed with fresh thyme for an herby crust.
Heat olive oil in a non-stick skillet over medium-high heat. Once shimmering, add the chicken breast and sear on both sides until golden, about 3-4 minutes per side. Remove and set aside.
In the same skillet, add the sliced mushrooms and sauté until they begin to soften, about 2-3 minutes.
Pour in the marsala wine and chicken broth, stirring to deglaze the pan, and let the sauce simmer for another 3-4 minutes until it slightly thickens.
Return the chicken to the skillet and spoon some sauce over it. Let it simmer in the sauce for an additional minute to meld the flavors.
Plate the chicken and drizzle with the mushroom marsala sauce. Garnish with a sprinkle of fresh thyme, and serve immediately.