Creamy Chicken Marsala

Creamy Chicken Marsala

Photo by Pierre b.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    c. all-purpose flour

  • kosher salt

  • Freshly ground black pepper

  • 4

    boneless skinless chicken breasts

  • 2

    tbsp. butter

  • 1

    tbsp. extra-virgin olive oil

  • 8

    oz. baby bella or cremini mushrooms, slinced

  • 2

    cloves garlic, minced

  • ¾

    c. marsala wine

  • ¾

    c. low-sodium chicken broth

  • c. heavy cream

  • 2

    tbsp. Freshly Chopped Parsley

  • Cooked angel hair, for serving

Directions

Season flour with salt and pepper and dredge chicken in flour. In a large skillet over medium heat, melt 1 tablespoon butter and olive oil. Add chicken and cook until golden on both sides, about 5 minutes per side. Make Marsala sauce: Melt remaining butter in skillet and add mushrooms. Cook until mushrooms are golden and liquid has been released, 6 to 8 minutes. Add garlic and stir until fragrant, then season with salt. Add Marsala, chicken broth, heavy cream, and parsley and bring to a simmer. Return chicken to skillet and spoon sauce over breasts. Simmer until chicken is cooked through, about 10 minutes. Serve over angel hair, if desired.


Nutrition

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