Chicken Marsala
Cut the chicken breasts in half lengthwise and trim off any remaining fat. Season the chicken with the salt & pepper . Coat each piece in flour.
Heat the olive oil and 1 tablespoon of the butter in a skillet over medium-high heat. Once the pan is hot, add the chicken and sear it for 4 minutes/side or until golden. Take the chicken out of the pan and set aside.
Add the remaining butter and mushrooms to the skillet and cook them for 3-4 minutes, stirring occasionally, until browned.
Add the minced garlic and marsala wine to the skillet and let it bubble for 2-3 minutes.
Add the cream to the skillet, and then add the chicken back in. Cook for another 4-5 minutes until the chicken is cooked through and the sauce has thickened up a bit. Season with extra salt & pepper if needed.
Ingredients
Directions
Cut the chicken breasts in half lengthwise and trim off any remaining fat. Season the chicken with the salt & pepper . Coat each piece in flour.
Heat the olive oil and 1 tablespoon of the butter in a skillet over medium-high heat. Once the pan is hot, add the chicken and sear it for 4 minutes/side or until golden. Take the chicken out of the pan and set aside.
Add the remaining butter and mushrooms to the skillet and cook them for 3-4 minutes, stirring occasionally, until browned.
Add the minced garlic and marsala wine to the skillet and let it bubble for 2-3 minutes.
Add the cream to the skillet, and then add the chicken back in. Cook for another 4-5 minutes until the chicken is cooked through and the sauce has thickened up a bit. Season with extra salt & pepper if needed.