Mushroom and Chicken Marsala
Ingredients:
4 boneless, skinless chicken breasts
Salt and black pepper to taste
1/2 cup all-purpose flour
4 tablespoons unsalted butter, divided
1 tablespoon olive oil
1 pound sliced mushrooms
2 cloves garlic, minced
1/2 cup Marsala wine
1/2 cup chicken broth
1/2 cup heavy cream
1/4 cup chopped fresh parsley
Instructions:
Season the chicken breasts with salt and black pepper to taste.
Place the flour in a shallow dish and dredge the chicken breasts in it, shaking off any excess.
Melt 2 tablespoons of butter and the olive oil in a large skillet over medium-high heat.
Add the chicken breasts to the skillet and cook for 6-7 minutes per side, or until browned and cooked through. Remove the chicken from the skillet and set aside.
Add the remaining 2 tablespoons of butter to the skillet and add the sliced mushrooms. Cook for 4-5 minutes, or until the mushrooms have released their moisture and are browned.
Add the minced garlic and cook for 1 minute, or until fragrant.
Pour in the Marsala wine and chicken broth, scraping the bottom of the skillet to release any browned bits. Bring the mixture to a simmer and cook for 5 minutes, or until the liquid has reduced by half.
Stir in the heavy cream and bring the mixture to a simmer. Cook for 2-3 minutes, or until the sauce has thickened slightly.
Return the chicken breasts to the skillet and spoon the sauce over the top. Cook for 2-3 minutes, or until the chicken is heated through.
Sprinkle the chopped fresh parsley over the top of the chicken and serve