Creamy Chicken Marsala
Ingredients:
4 boneless, skinless chicken breasts
1/2 cup all-purpose flour
1 tablespoon olive oil
4 tablespoons butter
1 small onion, finely chopped
3 cloves garlic, minced
1 cup mushrooms, sliced
1 cup Marsala wine
1 cup chicken broth
1/2 cup heavy cream
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Directions:
Season the chicken breasts with salt and pepper, then dredge them in flour, shaking off the excess.
In a large skillet, heat olive oil and 2 tablespoons of butter over medium-high heat. Cook the chicken for 4-5 minutes per side until golden brown and cooked through. Remove and set aside.
In the same skillet, add the remaining butter and sauté the onions and garlic for 2-3 minutes, until softened.
Add the mushrooms and cook for another 5 minutes, until the mushrooms are tender.
Pour in the Marsala wine and chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and cook for 10 minutes, until the liquid reduces slightly.
Stir in the heavy cream and return the chicken to the skillet, letting it simmer in the sauce for 5 minutes until the sauce thickens.
Garnish with fresh parsley and serve the creamy chicken marsala hot over pasta or mashed potatoes.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 450 kcal | Servings: 4 servings