Chicken Marsala with Mushrooms
INGREDIENTS
4 boneless, skinless chicken breasts
1 cup flour
Salt and pepper to taste
3 tablespoons olive oil
8 oz mushrooms, sliced
2 cloves garlic, minced
1 cup Marsala wine
1 cup chicken broth
1/2 cup heavy cream
Fresh parsley, chopped (for garnish)
PREPARATION
Season the flour with salt and pepper, then dredge the chicken breasts in the flour mixture.
In a large skillet, heat olive oil over medium-high heat. Cook the chicken breasts until golden brown on both sides, about 4-5 minutes per side. Remove and set aside.
In the same skillet, add the mushrooms and garlic, cooking until the mushrooms are browned.
Pour in the Marsala wine and chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a boil and cook for 2 minutes.
Stir in the heavy cream and return the chicken breasts to the skillet. Cook for another 5-7 minutes until the sauce thickens and the chicken is cooked through.
Garnish with fresh parsley and serve with pasta or mashed potatoes.