Description
A delicious and creamy take on the classic chicken marsala, featuring tender chicken breasts and a rich mushroom sauce.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 tablespoons olive oil
- 8 ounces mushrooms, sliced
- 3/4 cup marsala wine
- 1 cup chicken broth
- 1/2 cup heavy cream
- 2 tablespoons fresh parsley, chopped
Instructions
- Season the chicken breasts with salt and pepper, then dredge in flour.
- In a large skillet, heat olive oil over medium heat. Add chicken and cook until browned, about 5 minutes per side. Remove chicken from skillet and set aside.
- Add mushrooms to the skillet and sauté until golden brown.
- Pour in marsala wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2 minutes.
- Add chicken broth and return chicken to the skillet. Cook for another 10-15 minutes until chicken is cooked through.
- Stir in heavy cream and let it simmer for an additional 5 minutes until sauce thickens.
- Sprinkle with fresh parsley before serving.
Notes
- For extra flavor, marinate the chicken in the marsala wine for an hour before cooking.
- Serve with pasta or rice to soak up the creamy sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Pan-fry
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 120mg