Recipe: Chicken Marsala

Ingredients

2 pieces boneless skinless chicken breasts, cut horizontally into 4 flat fillets and pounded to ½-inch thick
1 tablespoon cooking oil
2 tablespoons unsalted butter
4 ounces cremini mushrooms, sliced
1 tablespoon finely chopped garlic
2 teaspoons minced thyme
⅓-½ cup sweet Marsala
¾ cup reduced-sodium chicken stock
½-¾ cup heavy cream
to taste salt and pepper
2 tablespoons minced parsley

Pat dry the chicken breasts and season with salt, pepper, and Italian seasoning.
Mix the flour, Italian seasoning, onion powder, and garlic powder together.
Dredge the chicken in the flour mixture, shaking off excess flour.
Heat oil in a skillet over medium-high heat and fry the chicken until golden brown, about 4 to 5 minutes per side. Remove and set aside.
In the same skillet, melt butter and sauté the mushrooms for 2-3 minutes. Add garlic and thyme, cooking for an additional 3-5 minutes.
Pour in the Marsala, chicken stock, and heavy cream, stirring until well combined and slightly thickened, about 1-2 minutes.
Return the chicken to the skillet along with its juices, turning to coat. Bring to a boil and simmer for 4-5 minutes until thickened.
Adjust seasonings to taste, sprinkle with parsley, and serve with pasta, rice, or mashed potatoes.

Servings

Calories

617

Total fat

40g

Total carbohydrates

22g

Total protein

29g

Sodium

233mg

Cholesterol

190mg