Ingredients
- 4 boneless, skinless chicken breasts (about 170 grams each)
- 1/2 cup (60 grams) all-purpose flour
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 225 grams cremini or white mushrooms, sliced
- 3 cloves garlic, minced
- 3/4 cup (180 ml) dry Marsala wine
- 1/2 cup (120 ml) chicken broth
- 1/2 cup (120 ml) heavy cream
- Fresh parsley, chopped (for garnish)
Instructions
- Pound chicken breasts to about 1.3 cm thickness and season with salt and pepper.
- Lightly coat each piece in flour, shaking off excess.
- Heat olive oil and butter in a skillet over medium-high heat. Cook chicken for 4–5 minutes per side until golden and cooked through. Remove and set aside.
- In the same skillet, cook mushrooms for 5–7 minutes until tender. Add garlic and cook for 30 seconds.
- Pour in Marsala wine, scraping up browned bits. Simmer for 2 minutes.
- Add chicken broth and heavy cream, simmering for 3–4 minutes until sauce thickens.
- Return chicken to the pan and spoon sauce over it. Simmer for 2–3 minutes.
- Garnish with parsley and serve immediately.
Notes
- Use low heat after adding cream to prevent curdling.
- Chicken thighs can be used for a juicier result.
- Substitute heavy cream with half-and-half for a lighter version.
- Add spinach or sun-dried tomatoes for extra flavor.
- Store leftovers in the refrigerator for up to 3 days.
- Reheat gently with added broth or cream to maintain texture.
- Freeze for up to 2 months if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: Italian-American
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 120mg
