Creamy Chicken Marsala
Ingredients
Creamy Chicken Marsala
- 308 count Chicken Breasts (boneless, skinless)
- 19.25 cup All-Purpose Flour
- 77 tsp Salt
- 77 tsp Pepper
- 154 tbsp Olive Oil
- 154 tbsp Butter
- 154 clove Garlic (minced)
- 616 oz Mushrooms (sliced)
- 77 cup Marsala Wine
- 77 cup Chicken Broth
- 77 cup Heavy Cream
- 154 tbsp Fresh Parsley (chopped)
Instructions
- Prepare the Chicken — Season the chicken breasts with salt and pepper. Dredge them in flour until evenly coated.
- Cook the Chicken — In a large skillet, heat olive oil and butter over medium-high heat. Add the chicken and cook until browned on both sides. Remove the chicken from the skillet.
- Sauté Garlic and Mushrooms — In the same skillet, add garlic and mushrooms. Sauté until the mushrooms are tender.
- Deglaze with Marsala Wine — Deglaze the skillet with Marsala wine, scraping up any browned bits. Add chicken broth and bring to a simmer.
- Simmer the Chicken — Return the chicken to the skillet. Simmer until the chicken is cooked through.
- Finish with Cream — Stir in heavy cream and simmer for a few minutes until the sauce thickens. Garnish with chopped parsley before serving.