Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 Minutes
Servings: 4 servings
2 large boneless, skinless chicken breasts, halved horizontally to make 4 fillets
1/4 cup all-purpose flour
Kosher salt and freshly ground black pepper, to taste
1 tablespoon olive oil
3 tablespoons unsalted butter, divided
8 ounces cremini mushrooms, thinly sliced
2 garlic cloves, minced
2 shallots, finely chopped
3/4 cup dry marsala wine
3/4 cup chicken stock, reduced-sodium
1/2 cup heavy whipping cream
2 tablespoons fresh chopped parsley
Season the chicken with salt and pepper. Dredge the chicken in flour and shake off any excess. Set aside.
In a large skillet, heat olive oil and 2 tablespoons butter over medium-high heat. When butter has melted, add 2 chicken breasts and cook 4-5 minutes on each side, until golden brown. They will not be fully cooked, but will continue to cook later in the sauce. Transfer to a plate, tent with foil and set aside. Repeat with the remaining 2 chicken fillets.
Melt remaining 1 tablespoon butter. Add the mushrooms and shallots and cook for 3-4 minutes until mushrooms and shallots begin to soften. Add garlic and cook for 1 minute or until fragrant.
Pour in the Marsala wine and chicken broth, using a wooden spoon to scrape up any brown bits from the bottom of the pan. Let simmer until reduced by half and starts to thicken, about 10-15 minutes. You can season the sauce with some salt, if needed.
Pour in the cream and add the chicken, submerging it in the sauce. Cook until the sauce slightly thickens, about 3-4 minutes.
Garnish with chopped parsley and serve with pasta, rice or potatoes.
Note: Chicken is safe to eat when it's reached an internal temperature of 165F. Use an instant read thermometer to test for doneness.
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