Ingredients

The following ingredients have 4 Servings
  • 1/2 cup flour
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon oregano
  • 4 skinless chicken breasts (or 2 large, sliced in half)
  • 1/4 cup butter
  • 1/4 cup minced onion or shallot
  • 2 cups sliced mushrooms
  • 2 cloves minced garlic
  • 1 cup dry Marsala wine
  • 1 cup chicken stock
  • 1/3 cup heavy cream

Instruction

  • Place the ingredients for the flour coating in a medium sized bowl and whisk together until combined.
  • If you haven't already, pound your chicken breasts with a meat mallet until they are about 3/4 of an inch thick. Alternatively if you want them faster, slice the chicken breasts in half, creating thin cutlets.
  • Dredge the chicken through the flour. 
  • Melt the butter in a large skillet over medium heat. In order to keep that golden color, make sure you cook on a medium heat so the butter doesn't burn.
  • Fry the chicken for 2-3 minutes on each side, until golden brown and JUST cooked through, then remove from the pan and place on a plate to keep warm.
  • Using the same butter in the skillet over medium heat, add in the shallots/onions and mushrooms. Fry until both are softened and the mushrooms have shrunk. Once this is done, add the minced garlic and fry until browned and fragrant.
  • Take the Marsala and add it into the pan slowly, deglazing the pan by scraping all those tasty bits off the bottom of the pan with a wooden spoon or spatula.
  • Add in the chicken stock and the heavy cream. Simmer on low heat, stirring, until the sauce reduces.
  • Add the chicken back into the pan and simmer for 3-4 minutes , until the chicken is heated through and the sauce is thickened to your liking, It will not be super thick, this is a thinner cream sauce.
  • Serve over angel hair pasta like so and pour yourself a glass of lovely wine to pair with it.