Chicken Marsala

Instructions

1. Season the chicken breasts with salt and black pepper.
2. Dredge the chicken breasts in all-purpose flour, shaking off the excess.
3. Heat olive oil and half of the butter in a large skillet over medium-high heat.
4. Cook the chicken breasts until golden brown on both sides, about 4-5 minutes per side. Remove and set aside.
5. In the same skillet, add the remaining butter and sauté the mushrooms until they are browned.
6. Add minced garlic to the mushrooms and cook for another minute.
7. Pour in the Marsala wine and chicken broth, scraping up any browned bits from the bottom of the skillet.
8. Bring the mixture to a simmer and let it reduce by half.
9. Stir in the heavy cream and return the chicken breasts to the skillet.
10. Simmer until the chicken is cooked through and the sauce has thickened, about 5-7 minutes.
11. Garnish with chopped parsley before serving.

Prep

• Thaw chicken breasts if frozen.