Creamy Chicken Marsala

Ingredients

• 1.5 pounds boneless, skinless chicken breasts, pounded to 1/2-inch thickness
• 0.5 cup all-purpose flour
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter
• 8 ounces cremini or button mushrooms, sliced
• 0.75 cup dry Marsala wine
• 0.5 cup chicken stock
• 0.5 cup heavy cream
• 2 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped(optional)
• 1 teaspoon salt and black pepper

Instructions

1. 1

   Season the chicken breasts generously with salt and pepper, then dredge each piece in flour, shaking off any excess.

2. 2

   Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat until the butter is melted and foaming.

3. 3

   Add the chicken to the skillet and cook for 3-5 minutes per side until golden brown and cooked through; remove chicken and set aside on a plate.

4. 4

   In the same skillet, melt the remaining 2 tablespoons of butter and add the sliced mushrooms, sautéing until they are browned and their liquid has evaporated.

5. 5

   Add the minced garlic to the mushrooms and cook for 1 minute until fragrant, being careful not to burn it.

6. 6

   Pour in the Marsala wine and chicken stock, scraping the bottom of the pan with a wooden spoon to release the flavorful browned bits.

7. 7

   Simmer the sauce for 5-7 minutes until it has reduced by half, then stir in the heavy cream and simmer for another 2 minutes until thickened.

8. 8

   Return the chicken to the skillet, spooning the sauce over the meat, and garnish with fresh parsley before serving.