Ingredients:
4 boneless, skinless chicken breasts
1/2 cup all-purpose flour (for dredging)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
4 tablespoons olive oil (divided)
2 tablespoons unsalted butter
8 oz cremini or button mushrooms, sliced
3 garlic cloves, minced
3/4 cup Marsala wine
3/4 cup chicken broth
1/2 cup heavy cream (optional, for richness)
2 tablespoons fresh parsley, chopped
Directions:
Place chicken breasts between two sheets of plastic wrap and pound to even thickness. Season with salt, pepper, and garlic powder.
Dredge chicken lightly in flour, shaking off excess.
Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Cook chicken for 4–5 minutes per side until golden brown and cooked through. Transfer to a plate.
In the same skillet, add remaining oil and butter. Sauté mushrooms for 5–6 minutes until browned. Add garlic and cook for 1 minute.
Pour in Marsala wine, scraping up browned bits from the pan. Simmer for 2–3 minutes to reduce slightly.
Add chicken broth and optional cream. Simmer until sauce thickens, about 5 minutes.
Return chicken to skillet, coating with sauce, and simmer 2 more minutes.
Garnish with fresh parsley and serve hot with pasta, mashed potatoes, or rice.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 465 kcal | Servings: 4 servings
Chef & Food Blogger at menuatthetable.com
Rabia has been a chef in Dubai for over eight years and loves exploring different types of food. Through the blog Menu at the Table, Rabia shares the best places to eat in Dubai for every cuisine. Whether you want street food or a fancy restaurant, Rabia helps you find the perfect spot to enjoy delicious meals.
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