Creamy Chicken Marsala
Pan-seared chicken breasts topped with a savory mushroom and Marsala wine sauce.
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Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts, pounded to 1/2-inch thickness
- 1/2 cup all-purpose flour
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 8 ounces cremini or button mushrooms, sliced
- 3/4 cup dry Marsala wine
- 1/2 cup chicken stock
- 1/2 cup heavy cream
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped(optional)
- 1 teaspoon salt and black pepper
Instructions
- 1
Season the chicken breasts generously with salt and pepper, then dredge each piece in flour, shaking off any excess.
- 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
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
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
Add the minced garlic to the mushrooms and cook for 1 minute until fragrant, being careful not to burn it.
- 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
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
Return the chicken to the skillet, spooning the sauce over the meat, and garnish with fresh parsley before serving.
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