Made with a rotisserie chicken, this hearty white chicken chili is a one-pot meal that you can have on the table in under an hour. When chili is made with chicken or turkey, white beans, and broth (rather than tomatoes), it is called “white chili” because it appears light in color rather than a deep red. It’s a bit lighter and brothier than ground beef chili or Texas-style chili, but it’s still rich and comforting. I have tried countless recipes for white chicken chili over the years, from super-easy crockpot recipes to more authentic, time-consuming versions made from a wide array of chili peppers and hominy. This recipe adapted from Food Network falls somewhere in the middle effort-wise, and it’s the one my family loves best. It’s a hearty one-pot meal you can have on the table in under an hour. What you’ll need to make white chicken chili Before we get to the step-by-step photos, a few notes about the ingredients: The recipe calls for a store-bought rotisserie chicken. I typically shred the chicken as soon as I get home from the grocery store; it’s easier to do while the chicken is still warm, eliminates a step at dinnertime, and also takes up less room in the fridge. The larger peppers you see in photo are mild poblanos. The small chili pepper is a spicy jalapeño. As always, when working with jalapeños, wear gloves or wash your hands very well afterwards (and always avoid touching your eyes). The seeds and ribs in the pepper hold all of the heat. I remove and discard them to keep the chili mild and family-friendly, but if you like a spicy chili, save them and stir some in at the end. I use low-sodium chicken broth for the chili; the canned beans are fairly high in sodium, so using a low-sodium variety broth helps to keep the flavor of the chili from being overly salty. I use frozen corn as it’s available year-round (there’s no need to defrost the corn before incorporating it into the recipe). If fresh corn is in season and you’d prefer to use that, you’ll need kernels from 1 ear of corn. Step-by-Step Instructions Begin by combining half of the white beans in a food processor with one cup of the chicken broth. Process until you have a smooth purée. This is what will thicken the broth. Set aside In a large pot or Dutch oven, heat the oil and add the the onions and peppers. Cook until soft, about 4 minutes, then add the garlic. Cook a minute more, then add the spices. Continue cooking for another minute to toast the spices. Add the chicken broth, salt and puréed bean mixture and bring to a boil. Reduce the heat and simmer for 20 minutes. Stir in the shredded chicken, beans, corn, and lime and simmer until everything is warmed through. You will notice that the chili is quite soupy. This is intentional. It thickens as it sits — in fact, if you make it ahead of time, you will likely need to add some broth or water to thin it out. Plus, I find that if the broth is too thick, the chili gets gloppy and unappealing. A soupy broth is good! Serve with sour cream, lime wedges, shredded cheese and crushed tortilla chips. Note: This recipe has been written by Jenn Segal and republished on MudMatter with Author’s Permission. Please find the original link here – White Chicken Chili

This spicy, fragrant, slurpy noodle soup, inspired by some of my favorite Thai restaurant dishes, is like sunshine on a dreary day. What’s more, it’s made with rotisserie chicken and Thai pantry staples (available in most supermarkets)—such as green curry paste, fish sauce, coconut milk, and fresh ginger—so it’s almost instant gratification. Whether I’m feeling worn down or just in need of a little comfort, there is nothing like a bowl of chicken noodle soup, and this is one of my favorite renditions. Be sure to keep the rice noodles separate from the soup until ready to serve. If you put them in the broth before serving, they will continue to cook and become too soft. What you’ll need To Make Chicken & Rice Noodle Soup You’ll notice that the recipe calls for Thai green curry paste, an excellent substitute for hard-to-find Asian ingredients, like lemongrass and galangal. You can find it, along with the other Asian pantry staples, in the Asian section of most large supermarkets. Along with Thai red curry paste, it is a wonderful ingredient – I use it to make many Thai-style recipes, such as shrimp and chicken curry, butternut squash soup with coconut milk, and curry chicken skewers with coconut-peanut sauce. Step-by-step Instructions Begin by heating the oil in a medium soup pot. Add the shallots and ginger and cook, stirring frequently, until softened, 3 to 5 minutes. Next, add the green curry paste and cook, stirring constantly, for 1 minute more. Add the chicken broth, coconut milk, fish sauce, brown sugar, lime juice, and turmeric; bring to a gentle simmer. Continue simmering for 5 minutes. Meanwhile, cook the rice noodles by dropping them in boiling water. Let sit for a few minutes to soften. Then drain. When ready to serve, divide the noodles and chicken into serving bowls. Ladle the broth over top and sprinkle with cilantro and scallions. Serve with Sriracha sauce and lime wedges. Note: This recipe has been written by Jenn Segal and republished on MudMatter with Author’s Permission. Please find the original link here –Thai-Inspired Chicken & Rice Noodle Soup.

Coq au vin is a hearty French stew of chicken braised in red wine with mushrooms and crisp pancetta. Rich and brimming with flavor, coq au vin is a classic French stew of chicken braised in red wine with mushrooms and crispy pancetta. It’s the perfect cooking project to tackle on a chilly weekend when you’ve got a few hours to burn. As with most stews, coq au vin is even better the next day, and it freezes well, too. Serve with buttered egg noodles, mashed potatoes, or a good crusty bread — basically anything to soak up the full-flavored sauce. What You’ll Need To Make Coq au Vin Before we get to the step-by-step, a few notes about the ingredients: Traditional recipes for coq au vin call for a whole cut-up chicken (a coq is an old rooster), but I prefer to use only bone-in chicken thighs only. The thighs remain tender and succulent when braised for a long time, whereas white meat tends to dry out. Pancetta is simply Italian bacon. Instead of being smoked like American bacon, it is cured with salt and spices and then dried. You can find it in the deli at most supermarkets or precut and packaged in the refrigerated gourmet foods aisle, which is a great time saver. For the wine, a Burgundy or Pinot Noir is traditional but any light or medium bodied red wine, such as Merlot or Zinfandel, will work. You don’t need to use an expensive bottle; just make sure it’s good enough to drink (no supermarket cooking wine!). Cognac, a type of French brandy, is used in cocktails like sangria, but it also adds complex flavor to savory dishes like chicken pot pie, steak au poivre, and gravy. You may notice that my recipe does not call for the traditional garnish of pearl onions. They can be difficult to find, and I actually prefer the stew without them. If you’d like to add them, be sure to brown them in butter and cook them thoroughly before adding them to the finished stew. How To Make Coq au Vin To begin, heat the oil in a large (5-qt) Dutch oven or heavy-bottomed pot over medium heat. Add the pancetta (or bacon) and cook until the fat has rendered and the pancetta is crispy, 5 to 8 minutes. Using a slotted spoon, transfer the pancetta to a paper-towel-lined plate, leaving the fat in the pan. Season the chicken all over with 2 teaspoons salt and ½ teaspoon pepper. Increase the heat to medium-high and brown half of the chicken in a single layer, skin side down, until golden and crispy, about 5 minutes (brown on the skin side only). Using tongs, transfer the chicken to a plate; set aside. Pour off all but about 2 tablespoons of the fat, then return the pot to the stove and reduce the heat to medium-low. Cook the onions, stirring occasionally, until softened and just starting to brown, 3 to 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute more. Pour in the Cognac and cook, stirring to scrape the brown bits from the bottom of the pan, until the Cognac has evaporated. Add the wine, chicken broth, tomato paste, balsamic vinegar, sugar, thyme, bay leaf, and ½ teaspoon salt and bring to a boil. Add the chicken and any accumulated juices from the plate back to the pot, along with the carrots. Bring to a simmer, then cover and cook over low heat for 30 minutes, or until the chicken and carrots are cooked through. While the chicken cooks, heat the remaining 2 tablespoons of oil in a large skillet over medium heat. Add the mushrooms and 1/4 teaspoon salt and cook, stirring frequently, until the mushrooms are golden brown, about 5 minutes. Set aside. Also while the chicken cooks: In a small bowl, combine the softened butter and flour. Mash with a spoon to make a smooth paste. In French, this is called a beurre manié (or kneaded butter). Set aside. Using a slotted spoon, transfer the cooked chicken to a plate. The wine gives it a purplish hue. Using a fork and knife, pull the skin off of the chicken (it should slide right off) and discard. The skin has served its purpose by lending flavor to the sauce and protecting the meat from drying out. You don’t have to do remove it, but it’s soggy at this point and I think the dish is more appetizing without it. Increase the heat in the Dutch oven/pot to medium and stir in three-quarters of the flour and butter paste. Gently boil until the sauce is thickened, 5 to 7 minutes; add the remaining paste if you’d like the sauce a little thicker. Fish out and discard the bay leaf. Add the chicken and any accumulated juices back to the pot and simmer, uncovered, for about 10 minutes. Right before serving, stir in the browned mushrooms and pancetta. Taste and adjust seasoning, if necessary. Serve immediately or let cool, chill in the refrigerator, and reheat when ready to serve. Note: This recipe has been written by Jenn Segal and republished on MudMatter with Author’s Permission. Please find the original link here – Coq au Vin.

Smoky grilled chicken, sizzling peppers and onions, and all the classic accompaniments – Whip up chicken fajitas at home that rival those from your favorite Tex-Mex restaurant! Chicken fajitas are a popular Tex-Mex dish consisting of flavorful chicken strips served with sautéed onions and bell peppers. The chicken is typically marinated in a mixture of spices, such as chili powder, cumin, and paprika, along with lime and garlic, which adds flavor and helps tenderize the meat. The dish is accompanied by warm flour tortillas and various accompaniments like guacamole, sour cream, salsa, and shredded cheese. In restaurants, fajitas are presented on a sizzling cast iron plate for added flair. Although replicating that sizzling plate experience at home can be a tad risky, it’s possible to prepare homemade fajitas that are just as good, if not better! My fajitas are not only flavorful and customizable but also super easy to prepare, making them a great option for weeknight dinners or casual gatherings. As a bonus, leftovers taste great in salads, tacos, burritos, and more. What you’ll need to make Chicken Fajitas Chicken: You can use boneless skinless chicken breasts or chicken tenderloins for this recipe. If using breasts, they need to be pounded to an even thickness before marinating. Tenderloins do not require pounding, making them a a great time-saver. Spices: I use chili powder, cumin, oregano, smoked paprika, and lime zest to flavor my chicken. Don’t be tempted to buy a fajita seasoning packet from the supermarket; they contain additives and aren’t nearly as tasty as what you can pull together quickly at home. If you’d like to add a little heat to your spice mixture, include a generous pinch of cayenne pepper. Peppers: Bell peppers are standard, but if you’re a spicy food lover, try substituting some of the bell peppers for poblano or even jalapeño peppers. Step-by-Step Instructions To begin, pound the chicken breasts to an even 1/2-inch thickness. This both tenderizes the chicken and ensures that it cooks evenly. (Note: If using chicken tenderloins, you can skip this step.) Next, make the marinade by combining the oil, garlic, lime zest, ancho chili powder, smoked paprika, cumin, oregano, and salt right in a Ziplock bag (no dirty bowls!). Note that I don’t use lime juice in the marinade. I find that acidic ingredients alter the texture of boneless skinless chicken breasts, making them tough and leathery. The zest of the lime imparts lime flavor without changing the texture of the meat. Mash all of the ingredients together. Then add the chicken and marinate for at least 8 hours or overnight. When you’re ready to grill, heat the oil in a large pan over medium-high heat. Add the peppers and onions. Deglaze the pan with a little water, scraping up the brown bits, and continue cooking until the vegetables are caramelized and tender. When you’re ready to eat, preheat the grill to high. Grill the chicken, covered, for 2 to 3 minutes per side. Transfer the chicken to a cutting board and slice into strips. Arrange the chicken and peppers on a platter and set out with all the fixins, like guacamole, salsa, shredded cheese, sour cream and cilantro. Be sure to warm your tortillas before serving; warming helps to make the tortillas softer and more pliable, and it also enhances their flavor. Note: This recipe has been written by Jenn Segal and republished on MudMatter with Author’s Permission. Please find the original link here – Chicken Fajitas.

The whole family will love this chicken piccata — and the dish comes together in a flash. When it’s 5:30 PM and I’m staring blankly into the fridge at a package of boneless chicken breasts, wondering what the heck am I going to make for dinner, it’s often chicken piccata to the rescue. Crispy chicken cutlets in a lemony butter and caper sauce, chicken piccata is one of those quick and easy suppers that makes everyone at the table happy. My kids like the chicken plain, while Michael and I love the lemony, briny notes in the butter sauce. Capers definitely fall into the love-’em-or-hate-’em category, so feel free to leave them out if you’re not a fan. Chicken piccata pairs well with many easy sides, such as buttered angel hair pasta, roasted vegetables, mashed potatoes or couscous. That means you can go from “what’s for dinner?”  to “dinner’s on the table!” in less than 30 minutes. How To Make Chicken Piccata Begin by prepping the chicken breasts. First slice each chicken breast in half horizontally. Place the chicken breasts in a large sealable plastic bag and, using a meat mallet or rolling pin, pound them to an even 1/4-inch thickness. This ensures that they cook quickly and evenly. (I use a sealable plastic bag to pound the chicken because it can also be used in the next step to easily coat the chicken with flour.) To the bag, add the flour, 3/4 teaspoon salt, and 1/4 teaspoon pepper; seal and shake to combine. Add the chicken to the bag. Then seal and shake to coat the chicken evenly. Beat the eggs in a large, shallow bowl. In another large, shallow bowl, mix the bread crumbs with 1/4 teaspoon salt. Using tongs (or your hands), dip each chicken breast first in the egg mixture, turning to coat evenly and letting any excess egg drip off, and then into the bread crumbs, turning to coat evenly. This 3-step breading method (flour + eggs + bread crumbs) ensures that the coating adheres. Heat the oil in a large sauté pan over medium-high heat. Add the chicken to the pan and cook for until the first side is golden brown, 2 to 3 minutes. Flip the chicken and cook until the second side is golden, about 2 minutes more. Transfer the chicken to the prepared baking sheet and place in the oven while you make the sauce. (Note: the chicken should be almost fully cooked at this point. Don’t leave it in the oven for more than 5 minutes or it will overcook.) Transfer the chicken to the prepared baking sheet and place in the oven while you make the sauce. (Note: the chicken should be almost fully cooked at this point. Don’t leave it in the oven for more than 5 minutes or it will overcook.) Off the heat, swirl in the butter. Add the parsley. Taste and adjust seasoning with salt and pepper, if necessary. Remove the chicken piccata from the oven and transfer to plates. Spoon the sauce over top and enjoy! Note: This recipe has been written by Jenn Segal and republished on MudMatter with Author’s Permission. Please find the original link here – Chicken Piccata.

From food writer Alice Currah, these grilled Thai curry chicken skewers are a crowd pleaser for all ages. This recipe was passed on to me by my dear friend, Kelly Santoro. She found it in the Costco magazine but the recipe originally comes from food writer Alice Currah of the blog and book, Savory Sweet Life.  The dish is a crowd-pleaser for all ages. It’s the sauce that makes it so good. My 10-year-old son, upon taking a second helping of the broccoli I served alongside, answered my surprised look with, “Mom, this sauce would make anything taste good.” I have to agree: I was tempted to forget the chicken entirely and just have the sauce as soup! What You’ll Need To Make Grilled Thai Curry Chicken Skewers Most of the ingredients for these chicken skewers are pretty straightforward. If you’re not familiar with Thai red curry paste, it’s a blend of lemongrass, Thai ginger, fresh red chilis, and fragrant spices. Most large supermarkets carry it in the Asian food section. How To Make Grilled Thai Curry Chicken skewers Begin by pounding the chicken breasts to an even 1/2-inch thickness. This both tenderizes the meat and ensures it cooks evenly.   Next, make the marinade by combining the soy sauce, brown sugar, lime zest, vegetable oil, garlic, curry powder, ginger, cardamom and salt in a bowl. Cut the chicken into chunks and combine it with the marinade. Cover and let marinate for at least 4 hours or overnight.   Meanwhile, make the sauce by combining the coconut milk, peanut butter, dark brown sugar, soy sauce and red curry paste in a medium saucepan.   Bring the sauce to a boil, then turn the heat down and cook a few minutes more. Finish the sauce with freshly squeezed lime juice. Once the chicken has marinated, thread the chunks onto skewers.   Preheat the grill to high. To grease the grill, lightly dip a wad of paper towels in vegetable oil and, using tongs, rub the paper towels over the grates until smooth and shiny. Grill the chicken about 5 minutes per side, or until cooked through.   Serve with the coconut peanut sauce and enjoy! If you have leftovers, try serving the chicken over a salad — the chilled sauce makes an excellent dressing. Note: I made several changes to the original recipe. For starters, I added a bit of salt and extra garlic to the marinade, and also swapped lime juice for lime zest as I do not like to use acidic ingredients in marinades for boneless skinless chicken breasts (they are so lean, it almost cooks the exterior of the meat and creates a leathery texture). I also pounded the chicken breasts first to tenderize them. To the sauce, I added more red curry paste and lots of fresh lime juice to brighten the flavor — otherwise, it was just too rich for my taste. To see the original recipe, click here. Note: This recipe has been written by Jenn Segal and republished on MudMatter with Author’s Permission. Please find the original link here – Grilled Thai Curry Chicken Skewers with Coconut-Peanut Sauce.

Based on the popular Thai dish Larb Gai, this is a quick, easy, and flavorful weeknight dinner. This recipe is based on Larb Gai, the popular Thai dish made from minced chicken, fish sauce, lime juice, chilies, and fresh herbs. You can have it on the table in 30 minutes, and it can be served in lettuce cups or over rice. What you’ll need to make Thai Minced Chicken Lettuce Cups As you can see from the photo, the recipe is inexpensive to make with ingredients found at your local supermarket. One of the key ingredients is fish sauce. Contrary to what you might expect, it doesn’t add a “fishy” taste, but rather a salty, savory, umami flavor. If you’ve never cooked with it, I’ll warn you that it smells pretty bad (my kids RUN out of the kitchen when I use it), but please don’t let that deter you — it absolutely makes the dish! If possible, buy a brand imported from Thailand or Vietnam, and don’t worry about buying a large bottle; it keeps forever. Step-by-Step Instructions For the chicken, begin by cooking the onions and ginger in oil until soft. Add the minced garlic and cook one minute more. Add the ground chicken and use a wooden spoon to break the meat apart. Add the fish sauce, soy sauce, lime zest, lime juice, brown sugar and red pepper flakes, and cook until the chicken is done. Off the heat, add the fresh cilantro, mint, scallions, and nuts. Stir to combine. Spoon into lettuce cups and serve with finely sliced carrots, herbs and Sriracha sauce. Note: This recipe has been written by Jenn Segal and republished on MudMatter with Author’s Permission. Please find the original link here – Thai-Style Minced Chicken Lettuce Cups.

The spices in this grilled chicken recipe are reminiscent of ras el hanout, a North African spice blend that usually contains over a dozen spices. I love Moroccan food, especially how dishes often combine spicy, savory, and sweet flavors, and that’s the idea behind this grilled Moroccan chicken. The spices in the marinade are reminiscent of ras el hanout, a North African spice blend that usually contains more than a dozen spices, like cumin, coriander, ginger, turmeric, cinnamon, cayenne pepper, cardamom, allspice, fenugreek, and more. This dish is a real family pleaser – even small children seem to love it – and the best part is that it takes just minutes to prepare (and there’s barely any clean-up!). Pair the chicken with plain couscous or my warm couscous salad with apricot vinaigrette. What You’ll Need To Make Grilled Moroccan Chicken Step-by-step instructions Begin by pounding the chicken breasts to an even 1/2-inch thickness. This both tenderizes the meat and ensures even cooking. Left in their natural shape, the thin side of the fillet dries out while the thicker side finishes cooking. Next, make the marinade by combining the olive oil, spices, salt, garlic and sugar in a bowl or directly in a sealable plastic bag. Mix well. Place the chicken and marinade in a freezer bag, press the air out and then massage the marinade into the chicken until the breasts are evenly coated. Marinate in the fridge for 5-6 hours. When you’re ready to eat, preheat your grill to high. It’s important that the grill is very hot — you want nice grill marks and char in the short amount of time it takes to cook these. Grill just a few minutes per side for perfectly tender chicken breasts. Photo by Johnny Miller (Clarkson Potter, 2021) Note: This recipe has been written by Jenn Segal and republished on MudMatter with Author’s Permission. Please find the original link here – Grilled Moroccan Chicken.

You’ll make these flavorful chicken kabobs all summer long.   One of my favorite chicken recipes and a go-to for summer cookouts, these grilled chicken kabobs are wonderful over a bed of rice pilaf or on a Greek salad. The chicken is marinated in yogurt, olive oil, lemon, garlic and spices, and then grilled over an open flame until juicy and golden brown. The only time-consuming part of the recipe is threading the meat and onions onto skewers. If you’re in a time crunch, feel free to skip the skewers and grill the chicken pieces whole (the red onions can be cut into large wedges and placed directly on the grill as well). One tip: make extra – the first time I made these chicken kabobs for a crowd, I actually ran out of food! What You’ll Need to Make grilled Chicken Kabobs I’ve specified boneless skinless chicken thighs for this recipe; they’re juicier and more flavorful than boneless skinless chicken breasts, and they also hold up better when using an acidic marinade; yogurt or lemon-based marinades can make boneless skinless chicken breasts leathery. Chicken thighs are also much easier to cook without drying out. (If you’d like to experiment with other chicken thigh recipes, BBQ-spiced chicken thighs and char siu chicken are both huge crowd pleasers.) Step-by-Step Instructions Step 1: Make the Marinade In a medium bowl, combine the yogurt, olive oil, paprika, cumin, cinnamon, red pepper flakes, lemon zest, lemon juice, salt, pepper and garlic. Stir to combine. Step 2: Prep the Chicken and Thread onto Skewers Trim the chicken of any excess fat and gristle. Don’t worry about getting every last bit of fat; most of it will melt off on the grill. Then cut the meat into bite-size pieces. I think it’s easiest to use kitchen shears as opposed to a knife. Thread the chicken pieces onto skewers alternating with the red onions. Metal skewers are ideal as they won’t catch fire on the grill. If using wooden skewers, soak them in water for 30 minutes first so they’re slower to char on the grill. Step 3: Marinate the Chicken Place the kabobs on a baking sheet lined with foil, and then brush the marinade all over the meat, coating well. Cover and let the kabobs sit in the fridge for at least 8 hours or overnight. Step 4: Grill the Kabobs Preheat the grill to medium-high heat, grease well, and then grill the kabobs until golden brown. Serve and enjoy! Chicken Kabob Video Tutorial Note: This recipe has been written by Jenn Segal and republished on MudMatter with Author’s Permission. Please find the original link here – Middle Eastern-Style Grilled Chicken Kabobs.

Chicken Marsala is an Italian-American dish of golden pan-fried chicken cutlets and mushrooms in a rich Marsala wine sauce. Chicken Marsala is an Italian-American dish of golden pan-fried chicken cutlets and mushrooms in a rich Marsala wine sauce. It’s the most popular chicken recipe on this website, and though it’s a classic restaurant dish, it’s really easy to make at home. With just one pan, you can have it on the dinner table in 45 minutes. The recipe makes a lovely sauce that is delicious over pasta, polenta, rice, or mashed potatoes. If your family loves Italian food like mine does, once you master chicken Marsala, try your hand at other Italian restaurant favorites, such pasta e fagioli, eggplant parmesan, penne alla vodka, and lasagna. What You’ll Need To Make Chicken Marsala Marsala is a brandy-fortified wine from Sicily that is 100% worth adding to your pantry, if only to make this dish time and again. It will keep in a cool, dry spot for months.I buy boneless skinless chicken breasts and pound them thin myself, as opposed to using the ultra-thin sliced cutlets sold at the supermarket, since pounding tenderizes the meat. This adds an extra step but you can save time by using pre-sliced mushrooms. (Or you can skip all this hassle by using chicken tenderloins.) How To Make Chicken Marsala If your chicken breasts are large, like the ones in the photo above, it’s best to first cut them in half horizontally. (If you pound them without first halving them, they’ll be ginormous and oddly shaped.) Once you’ve got four flat filets, pound them each to an even 1/4-inch thickness. Place the flour, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a ziplock bag. Add the chicken to the bag; seal the bag tightly and shake to coat chicken evenly. Set aside. Heat the oil and 2 tablespoons of the butter in a large skillet over medium-high heat. (Use a stainless steel pan for the best browning. Nonstick will work too, but you won’t get that nice golden color on the chicken.) Place the flour-dusted chicken in the pan, shaking off any excess first. Cook, turning once, until the chicken is golden and just barely cooked through, about 5 to 6 minutes total. Transfer the chicken to a plate and set aside. Melt the remaining tablespoon of butter in the pan. Add the mushrooms and cook, stirring frequently, until the mushrooms begin to brown, 3 to 4 minutes. Add the shallots, garlic, and ¼ teaspoon of salt. Cook for 1 to 2 minutes more. Add the broth, wine, heavy cream, thyme, 1/4 teaspoon salt, and 1/8 teaspoon of pepper; use a wooden spoon to scrape any brown bits from the pan into the liquid. Bring the liquid to a boil, then reduce the heat to medium. Gently boil, uncovered, until the sauce is reduced by about half, slightly thickened, and darkened in color, 10 to 15 minutes (you’re going for a thin cream sauce; it won’t start to thicken until the very end of the cooking time). Add the chicken back to the pan, along with any juices that accumulated on the plate. Reduce the heat to low and simmer until the chicken is warmed through and the sauce thickens a bit more, 2 to 3 minutes. Sprinkle with parsley, if using, and serve.   Video Tutorial   Note: This recipe has been written by Jenn Segal and republished on MudMatter with Author's Permission. Please find the original link here - Chicken Marsala.