Ingredients

The following ingredients have 4 Servings
  • 4 skinless boneless chicken breasts (pounded)
  • salt and pepper (to taste)
  • 1/2 cup flour
  • 2 tablespoons avocado oil
  • 3 tablespoons butter
  • 16 ounces mushrooms (sliced)
  • 1/2 cup onion (finely chopped)
  • 1 clove garlic (finely chopped)
  • 3/4 cup marsala wine 
  • 3/4 cup chicken broth
  • 1/2 cup heavy whipping cream
  • parsley or dill for garnish

Instruction

  • To make chicken marsala, using a meat pounder, pound chicken breasts under plastic food wrap until about 1/4 inch thickness. After, season pounded chicken breasts with salt and pepper on both sides.
  • In a mixing bowl, combine 1/2 cup flour, salt and pepper to taste and mix well. Coat chicken breast with flour mixture, on both sides.
  • Using a large skillet, preheat 2 tablespoons of avocado oil and 2 tablespoons of butter over medium/high heat. Next, add 2 chicken breasts and saute for about 4 minutes or until golden brown on each side. Transfer chicken to a plate and keep warm using a lid from the pot or a foil paper. Cook another 2 chicken breasts until golden color and transfer to a plate.
  • Into the same skillet add 1 tablespoon of butter, 16 oz. of sliced mushrooms and 1/2 cup of chopped onion. Saute for 10 minutes, stirring few times.
  • Next, add 1 clove of finely chopped garlic and saute for about 1 minute, stirring continuously. After pour in 3/4 cup of marsala wine and 3/4 cup of chicken broth, simmer until mixture reduce in half, scraping up browned pieces from the bottom of the skillet. Season with salt and pepper to taste, if needed.
  • Stir in heavy whipping cream, until everything is combined. Now add browned chicken breasts back to the skillet, cover with sauce, cook until heated thru, about 2 minutes. Garnish with freshly chopped dill. Serve with Quick Mashed Potatoes. Enjoy!