Ingredients

The following ingredients have 4 Servings
  • 3 chicken breasts (- skinless and boneless (about 1 pound))
  • 3 Tbsp olive oil (or more as needed)
  • ¼ cup flour (plus 1 Tablespoon for later)
  • 1 tsp salt
  • ½ tsp pepper
  • 2 Tbsp butter
  • 1 cup mushrooms (- sliced)
  • 1 medium onion (- finely diced)
  • 2 cloves garlic (- minced)
  • ½ cup Marsala wine
  • ¾ cup chicken broth
  • ½ cup heavy cream
  • Optional garnish ( parsley)

Instruction

  • Cut the chicken breasts in half lengthways to create 2 thin pieces. Pound the chicken pieces to about ¼ inch thick.
  • Heat the oil to medium-high heat in a deep large skillet.
  • Place the flour, salt, and pepper onto a plate. Whisk this together with a fork.
  • Take each piece of chicken one at a time and coat it with the flour mixture. Shake off any excess, then place the
  • pieces into the hot oil. (Cook just a couple at a time so they are not crowded.)
  • Cook for 3-4 minutes on each side until cooked fully through and seared to a golden brown. Take the chicken
  • pieces from the skillet and place them on a plate. Cover them with tin foil.
  • Melt butter in the same skillet.
  • Then add mushrooms and diced onion and fry for about 3 minutes.
  • Add 1 Tablespoon of flour and minced garlic cooking for another minute. Make sure to scrape the bottom of
  • the pan to release any bits stuck there.
  • Whisk in Marsala wine and simmer it for a minute.
  • Whisk in chicken broth and heavy cream. Bring this to a boil. Then simmer it to thicken and reduce the sauce,
  • deglazing the pot every so often. (this will take 8 to 10 minutes- you want to give it plenty of time to deepen in color and thicken up).
  • Return the chicken to the skillet continuing to heat for a few minutes, or until the chicken is heated through.