Ingredients:
4 boneless, skinless chicken breasts
1/2 cup all-purpose flour
Salt and pepper to taste
2 tablespoons olive oil
2 tablespoons butter
8 ounces mushrooms, sliced
2 cloves garlic, minced
3/4 cup Marsala wine
3/4 cup chicken broth
1/4 cup heavy cream (optional)
2 tablespoons chopped fresh parsley (optional)
Directions:
Pound the chicken breasts to an even thickness. Season with salt and pepper, then dredge in flour, shaking off excess.
In a large skillet, heat olive oil over medium-high heat. Add chicken breasts and cook until golden brown, about 4-5 minutes per side. Remove chicken from the skillet and set aside.
In the same skillet, add butter and melt over medium heat. Add mushrooms and cook until they are browned, about 5 minutes.
Add garlic and cook for an additional minute.
Pour in Marsala wine, stirring to scrape up any browned bits from the bottom of the skillet. Cook for 2-3 minutes until the wine is reduced by half.
Add chicken broth and bring to a simmer. Return the chicken breasts to the skillet and cook for 10 minutes, or until the chicken is cooked through.
Stir in heavy cream if using, and cook for an additional 2-3 minutes until the sauce is slightly thickened.
Garnish with chopped parsley before serving.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 420 kcal | Servings: 4 servings Enjoy 