Chicken Marsala Recipe

Ingredients

• 1/2 cup all-purpose flour ((plain flour))
• 1 teaspoon kosher salt
• 1 teaspoon garlic powder
• 1/2 teaspoon cracked pepper
• 2 boneless chicken breasts (skinless, halved horizontally to make 4 fillets)
• 2 tablespoons olive oil (divided)
• 4 tablespoons unsalted butter (divided)
• 1 tablespoon unsalted butter (as needed)
• 8 ounces brown mushrooms (or Cremini mushrooms, sliced)
• 4-5 cloves garlic (minced)
• 3/4 cup dry Marsala wine
• 1 1/4 cup low-sodium chicken broth (or stock)
• 3/4 cup heavy cream (thickened cream, evaporated milk or half and half may also be used)
• 2 tablespoons fresh parsley (chopped)

Instructions

1. 1

   Mix the flour, salt, garlic powder and pepper in a shallow bowl. Dredge the chicken in the flour mixture and shake off excess.

2. 2

   Heat 1 tablespoon oil and 2 tablespoons butter in a 12-inch pan or skillet over medium-high heat until shimmering. Fry 2 of the chicken breasts until golden-brown on both sides (about 3 to 4 minutes per side). Transfer to warm plate, tent with foil and keep warm. Repeat the same with the remaining 2 chicken breasts.

3. 3

   In the same pan with remaining pan grease leftover from the chicken, melt 1 tablespoon of butter. Add the mushrooms and for 2-3 minutes until browned, scraping away at any of the leftover chicken bits off the bottom of the pan.

4. 4

   Add the garlic and cook until fragrant, about 1 minute.

5. 5

   Pour in the Marsala and the broth and simmer until reduced by half and starting to thicken, (about 10-15 minutes).

6. 6

   Pour in the cream and return the chicken back into the sauce. Cook until the sauce thickens (about 3 minutes). Garnish with chopped parsley and serve immediately. (The sauce will continue to thicken off the heat.)

7. 7

   Serve over cooked angel hair pasta (or pasta of choice), rice, potatoes, cauliflower rice or zucchini noodles, if desired.