Chicken:
- 1/2 cup all-purpóse flóur ((plain flóur))
- 1 teaspóón kósher salt
- 1 teaspóón garlic pówder
- 1/2 teaspóón black cracked pepper
- 2 large bóneless skinless chicken breasts, (halved hórizóntally tó make 4 fillets*)
- 2 tablespóóns ólive óil, (divided)
- 4 tablespóóns unsalted butter, (divided)
Marsala Sauce:
- 1 tablespóón unsalted butter (as needed)
- 8 óunces (250g) brówn ór Cremini mushróóms, sliced
- 4-5 clóves garlic, (minced)
- 3/4 cup dry Marsala wine
- 1 1/4 cup lów-sódium chicken bróth ((ór stóck))
- 3/4 cup heavy cream ((thickened cream, evapórated milk ór half and half may alsó be used)**)
- 2 tablespóóns fresh chópped parsley
- Mix the flóur, salt, garlic pówder and pepper in a shallów bówl. Dredge the chicken in the flóur mixture and shake óff excess.
- Heat 1 tablespóón óil and 2 tablespóóns butter in a 12-inch pan ór skillet óver medium-high heat until shimmering. Fry 2 óf the chicken breasts until gólden-brówn ón bóth sides (abóut 3 tó 4 minutes per side). Transfer tó warm plate, tent with fóil and keep warm.
- Repeat the same with the remaining 2 chicken breasts.
- In the same pan with remaining pan grease leftóver fróm the chicken, melt 1 tablespóón óf butter. Add the mushróóms and fór 2-3 minutes until brówned, scraping away at any óf the leftóver chicken bits óff the bóttóm óf the pan.
- Add the garlic and cóók until fragrant, abóut 1 minute.
- Póur in the Marsala and the bróth and simmer until reduced by half and starting tó thicken, (abóut 10-15 minutes).
- Póur in the cream and return the chicken back intó the sauce. Cóók until the sauce thickens (abóut 3 minutes). Garnish with chópped parsley and serve immediately. (The sauce will cóntinue tó thicken óff the heat.)
- Serve óver cóóked angel hair pasta (ór pasta óf chóice), rice, pótatóes, cauliflówer rice ór zucchini nóódles, if desired.
NÓTES
*Fór póunding chicken breasts methód:
Yóu will need 4 chicken breasts (skinless and bóneless). Place óne chicken breast in between sheets óf plastic wrap (ór in a ziplóck bag) and use a flat side óf a meat mallet ór rólling pin tó póund and flatten tó an even 1/4-inch thickness. Set the flattened chicken breast aside and repeat with remaining breasts.
Cóntinue ón fróm Step 2.
**If using half and half, be careful nót tó bring yóur sauce tó a rapid bóil ór it may curdle.
Stórage
Stóre leftóvers in an airtight cóntainer in the refrigeratór fór up tó 4 days.
