Creamy Chicken Marsala
From the website
Cafe Delites
Here's what you'll need:
Chicken:
• 2 boneless, chicken breasts
• ½ cup flour
• 1 teaspoon kosher salt, pepper
• 1 teaspoon garlic powder
• ½ teaspoon cracked pepper
• 2 tablespoons olive oil divided
• 4 tablespoons butter divided
Marsala Sauce:
• 1 tablespoon unsalted butter
• 8 ounces brown or Cremini mushrooms
• 4-5 cloves of garlic minced
• ¾ cup dry Marsala (or white) wine
• 1 ¼ cup low sodium chicken broth or stock
• ¾ cup heavy cream
• 2 tablespoons fresh parsley chopped
Directions:
Step 1. Mix the flour, salt, garlic powder and pepper in a shallow bowl.
Dredge the chicken in the flour mixture and shake off excess.
Step 2 Heat 1 tablespoon oil and 2 tablespoons butter in a 12-inch pan
or skillet over medium-high heat until shimmering. Fry 2 of the chicken breasts until
golden-brown on both sides (about 3 to 4 minutes per side). Transfer to warm plate,
tent with foil and keep warm. Repeat the same with the remaining 2 chicken breasts.
Step 3 In the same pan with remaining pan grease leftover from the
chicken, melt 1 tablespoon of butter. Add the mushrooms and for 2-3 minutes until
browned, scraping away at any of the leftover chicken bits off the bottom of the
pan.
Step 4 Add the garlic and cook until fragrant, about 1 minute.
Step 5 Pour in the Marsala and the broth and simmer until
reduced by half and starting to thicken, (about 10-15 minutes).
Step 6 Pour in the cream and return the chicken back into the sauce.
Cook until the sauce thickens (about 3 minutes). Garnish with chopped parsley and
serve immediately. (The sauce will continue to thicken off the heat.)
Step 7 Serve over cooked angel hair pasta (or pasta of choice), rice,
potatoes, cauliflower rice or zucchini noodles, if desired.