CHARLOTTE, N.C. — Chef Josh Crawford of Harmony Foods LA in the kitchen whipping up chicken marsala. Here's the recipe:

Chicken:

  • 1/2 cup all-purpose flour (plain flour)
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black cracked pepper
  • 2 large boneless skinless chicken breast, halved horizontally to make 4 fillets
  • 2 tablespoons olive oil, divided
  • 4 tablespoons unsalted butter, divided

Marsala Sauce:

  • 1 tablespoon unsalted butter as needed 
  • 8 ounces (250g) brown or Cremini mushrooms, sliced
  • 4-5 cloves garlic, minced
  • 3/4 cup dry Marsala wine
  • 1 1/4 cup low-sodium chicken broth (or stock)
  • 3/4 cup heavy cream (thicken cream, evaporated milk or half and half may also be used)
  • 2 tablespoons fresh chopped parsley
Chicken Marsala
WCNC