Ingredients
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4 boneless, skinless chicken breasts
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Salt and black pepper, to taste
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1/2 cup all-purpose flour
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3 tablespoons olive oil
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8 oz cremini or white mushrooms, sliced
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3 cloves garlic, minced
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3/4 cup Marsala wine
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1 cup chicken broth
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1/2 cup heavy cream
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2 tablespoons unsalted butter
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2 tablespoons chopped fresh parsley (optional)
Instructions
Prep Chicken:
Pound chicken breasts to even thickness. Season with salt and pepper. Dredge in flour, shaking off excess.
Cook Chicken:
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook chicken 4–5 minutes per side until golden and cooked through. Remove and set aside.
Cook Mushrooms:
Add remaining 1 tablespoon olive oil to skillet. Sauté mushrooms until browned, about 5 minutes. Add garlic and cook 1 minute more.
Deglaze & Simmer:
Pour in Marsala wine, scraping up browned bits. Simmer until wine reduces by half, about 5 minutes. Add chicken broth and simmer 3 more minutes.
Add Cream:
Stir in heavy cream and butter. Cook until sauce thickens slightly, about 3–4 minutes.
Combine & Serve:
Return chicken to skillet, spoon sauce over it, and warm through. Sprinkle with parsley if desired. Serve hot.