Golden Chicken Marsala with Garlic-Mushroom Wine Sauce

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Golden Chicken Marsala with Garlic-Mushroom Wine Sauce

May be an image of pasta and text that says 'dassic Chicken Marsala with Creamy Mushroom Sauce'

Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes | Servings: 4 servings

Ingredients:
4 boneless, skinless chicken breasts
1/2 cup all-purpose flour
Salt and black pepper to taste
3 tablespoons olive oil
3 tablespoons unsalted butter
8 oz cremini mushrooms, sliced
3 cloves garlic, minced
3/4 cup Marsala wine
3/4 cup chicken broth
1/2 cup heavy cream
1 teaspoon dried thyme
2 tablespoons chopped fresh parsley

Directions:
Pound chicken breasts to even thickness and season both sides with salt and pepper. Dredge in flour, shaking off the excess.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken and cook 4–5 minutes per side until golden and cooked through. Remove from pan and set aside.
Add the remaining tablespoon olive oil and butter to the pan. Sauté mushrooms for 4–5 minutes until browned.
Stir in garlic and thyme, cooking for another minute.
Pour in Marsala wine and chicken broth, scraping the pan to deglaze. Bring to a simmer and cook for 8–10 minutes until reduced by half.
Stir in heavy cream and simmer for 2–3 minutes until slightly thickened. Return chicken to skillet and spoon sauce over the top.
Simmer 2–3 more minutes, garnish with fresh parsley, and serve warm.

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