Chicken Thigh Marsala

Ingredients

• 4 Chicken Thighs

• 3/4 cup Flour + 1 tbsp

• Olive Oil

• 10oz Assorted Bag of Mushrooms Frozen (white button, crimini, portobello and shitake) or fresh

• 1/2 Red Onion, diced

• 2 Garlic Cloves, minced

• 2 tbs Butter

• 1/2 cup Chicken Broth

• 1/2 Marsala Wine

• 1 tbsp Sour Cream (optional)

• 3 tbsp Parsley flakes

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Directions

1. Coat the bottom of your fry pan with oil, about 4 tbsp. Pat chicken dry with paper towels. Season with salt and pepper on both sides and coat with flour. Over medium heat, place chicken skin side down and cook until golden brown about 10min. Using tongs, turn them over to finish cooking, about another 7min. Cook until internal temp reaches 165-185. Set aside on wire rack or paper towels.

2. Using the same pan with all the drippings, add 2tbsp butter, onion and garlic. Cook until fragrant and translucent, about 5min. Add the mushrooms and cook for another 5min. Stirring occasionally.

3. Pour the chicken broth into a measuring cup and add the remaining tablespoon of flour and mix with a fork until completely dissolved. Pour into pan and stir. Add the Marsala Wine and bring to a simmer. Stirring occasionally to avoid sticking on the bottom. Sauce should begin to thicken. Season with salt and pepper. Stir in the parsley flakes and sour cream (optional).

4. Pairs awesome with couscous as it soaks up the sauce.