Description
A quick, elegant chicken dinner featuring tender chicken breasts in a silky Marsala-cream sauce, ready in under 30 minutes.
Ingredients
- 4 boneless, skinless chicken breasts (about 1½–2 lb total)
- 1 cup all-purpose flour (substitute gluten-free flour if needed)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil (or a neutral oil like canola)
- 1 cup sliced mushrooms (cremini or button)
- 3/4 cup Marsala wine (sweet or dry)
- 1 cup heavy cream (or use half-and-half plus 1 tsp cornstarch to thicken)
- Fresh parsley, chopped, for garnish
Instructions
- Pat the chicken dry and season both sides with salt and pepper. Pound to about 1/2-inch thickness for even cooking.
- Put the flour in a shallow dish. Lightly coat each breast, shaking off excess.
- Heat a large skillet over medium-high heat and add the olive oil. Add the breasts without crowding the pan and sear until golden brown, about 5–7 minutes per side. Transfer to a plate and tent with foil to keep warm.
- In the same skillet, add the sliced mushrooms. Sauté until lightly browned, about 4–5 minutes. Scrape up browned bits from the bottom.
- Pour in the Marsala wine and simmer for about 2 minutes to lift the fond and reduce slightly.
- Stir in the heavy cream and simmer until the sauce thickens, about 2–4 minutes. Adjust seasoning as necessary.
- Return the chicken to the skillet, spoon sauce and mushrooms over each piece, and simmer together for 1–2 minutes.
- Sprinkle with chopped parsley and serve immediately.
Notes
Chicken should reach an internal temperature of 165°F (74°C). Cream can curdle if boiled; keep the sauce at a gentle simmer.