Ingredients
½cupall-purpose flour
1tspkosher salt
1tspgarlic powder
½tspblack peppercracked
2largechicken breastsboneless, skinless, halved horizontally to make 4 fillets
2tbspolive oildivided
4tbspunsalted butterdivided
1tbspunsalted butteras needed
8ozbrown mushroomsor Cremini, sliced
5garlic clovesminced
¾cupdry Marsala wine
1¼cupschicken brothlow-sodium, or stock
¾cupheavy creamthickened cream, evaporated milk or half and half may also be used
2tbspparsleyfresh chopped
Preparation
Mix the flour, salt, garlic powder and pepper in a shallow bowl. Dredge the chicken in the flour mixture and shake off excess.
Heat 1 tablespoon oil and 2 tablespoons butter in a 12-inch pan or skillet over medium-high heat until shimmering.
Fry 2 of the chicken breasts for about 3 to 4 minutes per side until golden brown on both sides. Transfer to warm plate, tent with foil and keep warm. Repeat the same with the remaining 2 chicken breasts.
In the same pan with remaining pan grease leftover from the chicken, melt 1 tablespoon of butter. Add the mushrooms and cook for 2 to 3 minutes until browned, scraping away at any of the leftover chicken bits off the bottom of the pan.
Add the garlic and cook for about 1 minute until fragrant.
Pour in the Marsala and the broth and simmer for about 10 to 15 minutes until reduced by half and starting to thicken.
Pour in the cream and return the chicken back into the sauce. Cook for about 3 minutes until the sauce thickens. Garnish with chopped parsley and serve immediately. (The sauce will continue to thicken off the heat.)
Serve over cooked angel hair pasta (or pasta of choice), rice, potatoes, cauliflower rice or zucchini noodles, if desired.
