Description
A classic Italian-American dish featuring tender chicken breasts sautéed with mushrooms in a creamy Marsala wine sauce.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 1 cup Marsala wine
- 1 cup heavy cream
- 8 ounces cremini mushrooms, sliced
- 2 tablespoons olive oil
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Butterfly and pound the chicken breasts to an even thickness.
- Dredge the chicken in flour, shaking off excess.
- In a large skillet, heat olive oil and butter over medium heat.
- Add chicken to the skillet and sauté until golden brown on both sides; remove and set aside.
- Add sliced mushrooms to the skillet and sauté until lightly browned.
- Deglaze the pan with Marsala wine, scraping up any browned bits.
- Stir in heavy cream, bringing it to a simmer.
- Add the chicken back to the skillet, cooking until heated through.
- Season with salt and pepper to taste.
- Serve over creamy polenta or garlic mashed potatoes, garnished with fresh parsley.
Notes
Choose good-quality dry Marsala wine for best results. Adjust sauce thickness with chicken stock or water if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing and simmering
- Cuisine: Italian-American