Fast Easy Chicken Marsala
Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1/2 cup all-purpose flour, for dredging
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 cup sliced mushrooms (Cremini or button mushrooms work well)
- 1/2 cup Marsala wine
- 1/2 cup chicken broth
- 1/2 cup heavy cream (or half-and-half for a lighter version)
- Fresh parsley, chopped, for garnish (optional)
Instructions:
Season the chicken breasts with salt and pepper on both sides.
Dredge the chicken breasts in the flour, shaking off any excess.
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat.
Once the oil and butter are hot, add the chicken breasts to the skillet. Cook them for about 4-5 minutes on each side until they are golden brown and cooked through. The internal temperature should reach 165°F (74°C). Remove the chicken from the pan and set it aside on a plate.
In the same skillet, add the remaining 1 tablespoon of butter and sliced mushrooms. Cook the mushrooms until they become tender and browned, usually about 3-4 minutes.
Pour the Marsala wine into the skillet, scraping the bottom to deglaze the pan and incorporate the browned bits from the chicken and mushrooms.
Add the chicken broth and let the mixture simmer for about 2-3 minutes, allowing the alcohol to cook off.
Lower the heat to medium-low and stir in the heavy cream (or half-and-half). Let the sauce cook and thicken for another 2-3 minutes.
Return the cooked chicken breasts to the skillet, coating them with the sauce and mushrooms. Let them simmer in the sauce for an additional minute or two to absorb the flavors.
Sprinkle chopped fresh parsley over the dish for a burst of color and freshness (optional).
Serve the fast and easy Chicken Marsala with your favorite side dishes like pasta, mashed potatoes, or steamed vegetables. It's a flavorful and satisfying meal that is sure to impress your family or guests. Enjoy
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