Blog

Ingredients (4 people):

• 4 boneless, skinless chicken breasts
• 1/4 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1/2 cup Marsala wine
• 1/2 cup chicken broth
• 1/4 cup heavy cream
• 2 tbsp unsalted butter
• 1/2 cup sliced mushrooms
• 2 tbsp chopped fresh parsley

Directions:

• Preheat oven to 350°F.
• In a shallow bowl, mix together flour, salt, and black pepper.
• Heat olive oil in a large skillet over medium-high heat.
• Dredge each chicken breast in the flour mixture, shaking off any excess.
• Place chicken breasts in the skillet and cook until browned on both sides, about 4 minutes per side.
• Transfer the chicken to a baking dish and bake for 15-20 minutes or until cooked through.
• In the same skillet used to cook the chicken, add Marsala wine and chicken broth. Bring to a boil and let it reduce for 2-3 minutes.
• Add heavy cream and butter to the skillet, whisking until the sauce is smooth and creamy.
• Add sliced mushrooms to the sauce and cook for 2-3 minutes, or until the mushrooms are tender.
• Pour the sauce over the baked chicken breasts and sprinkle with fresh parsley.