Ingredients

The following ingredients have 4 Servings
  • 16 ounces fresh crimini mushrooms, sliced
  • 3 tablespoons butter, divided
  • 2 cloves garlic, minced
  • 1 cup dry Marsala wine
  • 1 teaspoon cornstarch dissolved in 1 tablespoon cold water
  • 2 tablespoons heavy cream
  • 1/2 teaspoon salt (more to taste)
  • 1 1/2 – 2 lbs. boneless skinless chicken breasts
  • 1 tablespoon olive oil
  • 1/3 cup flour
  • 1 teaspoon all purpose seasoning + a pinch of salt and pepper
  • 1-2 cups cherry tomatoes
  • fresh parsley

Instruction

  • Heat 1 tablespoon butter in a medium or large saucepan over medium heat. Add the mushrooms and saute for 8-10 minutes, until golden brown.
  • Add the garlic and wine – let the mixture simmer gently to reduce the wine, stirring occasionally. After 15-20 minutes, add the cornstarch, cream, and salt to the marsala mixture – it should start to thicken slightly.
  • Pound the chicken breasts until they are about 1 inch thick to help with even cooking. Cut them into smaller, single-serving pieces if necessary.
  • Combine the flour, seasoning, and salt and pepper in a shallow bowl. Toss the chicken in the flour mixture until coated. Shake off excess.
  • Heat the remaining 2 tablespoons butter and oil in a large skillet over medium high heat. Pan-fry the coated chicken for a few minutes on each side, until golden brown and cooked through.
  • Add sauce and mushrooms to the skillet with the chicken. Top with tomatoes and simmer until the tomatoes have softened. Serve with fresh parsley.