Name: Creamy Chicken Marsala
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1/2 cup all-purpose flour; 1 tsp kosher salt; 1 tsp garlic powder; 1/2 tsp cracked black pepper; 2 large boneless skinless chicken breasts, halved horizontally into 4 fillets; 2 tbsp olive oil, divided; 4 tbsp unsalted butter, divided; 1 tbsp unsalted butter, as needed; 8 oz brown (cremini) mushrooms, sliced; 4–5 cloves garlic, minced; 1 cup dry Marsala wine; 1 2/3 cups low-sodium chicken broth; 3/4 cup heavy cream; 2 tbsp fresh chopped parsley

Pre-flight checklist

Before you start

Halve the chicken breasts horizontally (or pound them thin)
Slice the mushrooms and mince the garlic
Mix the flour, salt, garlic powder and pepper in a shallow bowl

Flight plan

Method

Dredge the chicken in the seasoned flour and shake off the excess.
Heat 1 tbsp oil and 2 tbsp butter in a large skillet over medium-high heat until shimmering. Fry 2 fillets until golden, 3 to 4 minutes per side. Move to a warm plate and tent with foil, then repeat with the rest.
In the same pan, melt 1 tbsp butter and cook the mushrooms for 2 to 3 minutes until browned, scraping up the chicken bits from the bottom.
Add the garlic and cook about 1 minute, until fragrant.
Pour in the Marsala and broth and simmer until reduced by half and starting to thicken, 10 to 15 minutes.
Stir in the cream, return the chicken to the pan, and cook until the sauce thickens, about 3 minutes.
Garnish with parsley and serve right away over angel hair pasta, rice, potatoes or zucchini noodles.

Notes & tips

Our changes are written on the printout: 1 cup Marsala (instead of 3/4 cup), 1 2/3 cups broth (instead of 1 1/4) and 3/4 cup cream ("3/4 cup ok").
Thickened cream, evaporated milk or half and half also work. With half and half, don't let the sauce boil hard or it may curdle.
To pound instead of halving: flatten 4 breasts between plastic wrap to an even 1/4 inch.
The sauce keeps thickening off the heat.
Leftovers keep in the fridge for up to 4 days.

Creamy Chicken Marsala

Before you start

Method

Notes & tips

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