Chicken Marsala

Instructions

1. 1

   Pound 4 boneless, skinless chicken breasts to an even ½-inch thickness. Season both sides with salt and black pepper, then dredge in ½ cup all-purpose flour, shaking off any excess.

2. 2

   In a large skillet, heat 3 tablespoons olive oil over medium-high heat until shimmering. Cook the chicken for 4–5 minutes per side until golden brown and cooked through, with an internal temperature of 165°F (74°C). Transfer the chicken to a plate and cover to keep warm.

3. 3

   Add 2 tablespoons unsalted butter to the same skillet. Once melted, add 8 oz sliced cremini mushrooms and cook over medium-high heat without stirring for 3–4 minutes until deeply browned and all moisture has evaporated.

4. 4

   Stir in 3 cloves minced garlic and cook for an additional 30 seconds until fragrant. Pour in ¾ cup dry Marsala wine, scraping up any browned bits from the bottom of the pan, and simmer for 2–3 minutes until the wine reduces by half.

5. 5

   Add ¾ cup chicken broth and ½ cup heavy cream to the skillet; simmer for 5–6 minutes until the sauce is slightly thickened and silky. Return the chicken to the pan and simmer for 2 minutes in the sauce to reheat.

6. 6

   Taste the sauce and adjust salt and pepper as needed. Garnish with 2 tablespoons chopped fresh parsley before serving over egg noodles or mashed potatoes.