Ingredients
- 1/2 cup all-purpose flour(plain flour)
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1/2 teaspoon cracked pepper
- 2 boneless chicken breastsskinless, halved horizontally to make 4 fillets
- 2 tablespoon solive oildivided
- 4 tablespoon sunsalted butterdivided
- 1 tablespoon unsalted butteras needed
- 8 ounce sbrown mushroomsor Cremini mushrooms, slice d
- 4-5 clove sgarlicminced
- 3/4 cup dry Marsala wine
- 1 1/4 cup low-sodium chicken brothor stock
- 3/4 cup heavy creamthickened cream, evaporated milk or half and half may also be used
- 2 tablespoon sfresh parsleychopped
Instructions
- Mix the flour, salt, garlic powder and pepper in a shallow bowl. Dredge the chicken in the flour mixture and shake off excess.
- 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.
- 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.
- Add the garlic and cook until fragrant, about 1 minute.
- Pour in the Marsala and the broth and simmer until reduced by half and starting to thicken, (about 10 15 minutes).
- 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.)
- Serve over cooked angel hair pasta (or pasta of choice), rice, potatoes, cauliflower rice or zucchini noodles, if desired.
