Description
A comforting, restaurant-style dish made with tender chicken breasts simmered in a silky Marsala-and-cream sauce with mushrooms and garlic.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 cup all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons butter
- 8 ounces mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup Marsala wine
- 1 cup heavy cream
- Fresh parsley, chopped (for garnish)
Instructions
- Season the chicken breasts with salt and pepper on both sides. Place the flour in a shallow dish. Dredge each chicken breast in the flour and shake off the excess.
- Heat the olive oil and butter together in a large skillet over medium heat. When the butter foams, add the floured chicken. Brown each side until golden, about 5–7 minutes per side. Remove the chicken to a plate and set aside.
- In the same skillet, add the sliced mushrooms and sauté until tender, about 4–5 minutes. Add the minced garlic and cook for another minute. Pour in the Marsala and scrape up the browned bits. Let simmer for 2 minutes followed by stirring in the heavy cream and returning the chicken to the skillet. Simmer until the chicken is cooked through, about 3–4 minutes.
- Adjust seasoning with salt and pepper as needed. Garnish with parsley and serve.
Notes
Serve over mashed potatoes, buttered pasta, or polenta. Pair with steamed green beans or a fresh salad.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 765
- Sugar: 7.5g
- Sodium: 650mg
- Fat: 41g
- Saturated Fat: 18g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1.5g
- Protein: 57g
- Cholesterol: 120mg