Upgraded Chicken A La King Recipe
Prep Time:
20 minutes
Cook Time:
25 minutes
Servings:
4 Servings
Ingredients
  • 2 boneless skinless chicken breasts, halved into cutlets
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons salted butter
  • 1 pint cremini mushrooms, sliced
  • ½ cup diced yellow onion
  • ¼ cup diced sun-dried tomatoes
  • ¼ cup diced roasted red bell peppers
  • 3 garlic cloves, peeled and minced
  • ½ cup marsala wine
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth
  • ⅔ cup heavy cream
  • ½ cup green peas, thawed if frozen
  • 4 slices focaccia bread, halved
Directions
  1. Sandwich the chicken breasts in between sheets of plastic wrap.
  2. Using a meat mallet, pound the chicken until each piece is approximately ½-inch thick.
  3. Season the chicken with Italian seasoning, salt, and pepper.
  4. Heat olive oil in a large skillet over medium-high heat.
  5. Once hot, working in batches if necessary, add the chicken and sear until golden brown on both sides.
  6. Remove the chicken from the skillet and set aside.
  7. Reduce heat to medium and add the butter.
  8. Once the butter has melted, add the mushrooms, onions, sun-dried tomatoes, roasted bell peppers, and garlic. Stir to combine and saute for 5 minutes, or until the vegetables are tender.
  9. Deglaze the skillet with marsala wine, stir to combine, and bring to a simmer. Cook, stirring occasionally, until the wine has mostly evaporated.
  10. Sprinkle the veggies with flour and stir to combine the roux. Cook for 1 minute more.
  11. Add the broth and cream to the skillet. Stir to combine and bring to a simmer.
  12. Cook the sauce for 3 to 5 minutes, stirring occasionally, until thickened.
  13. Return the seared chicken to the skillet, submerging as best as possible into the sauce. Cook for 5 to 10 minutes, or until the chicken is cooked through.
  14. Add the peas to the skillet and cook for 1 minute more.
  15. To serve, divide the sliced focaccia between plates.
  16. Top the focaccia with chicken and sauce before serving.