Herbed Chicken Marsala with Creamy Mushroom Sauce

Discover a unique twist on the classic Chicken Marsala with an infusion of aromatic herbs and a creamy mushroom sauce. Perfect for a delightful dinner, this recipe balances savory and sweet notes, providing a rich culinary experience.

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 4

Ingredients

4 boneless, skinless chicken breasts

1/2 cup all-purpose flour

1 teaspoon salt

1 teaspoon black pepper

1 tablespoon dried Italian herbs

2 tablespoons olive oil

4 tablespoons unsalted butter

8 ounces cremini mushrooms, sliced

1/2 cup Marsala wine

1/2 cup chicken broth

1/2 cup heavy cream

2 cloves garlic, minced

2 tablespoons fresh parsley, chopped

Instructions

1. Pound the chicken breasts to 1/2 inch thickness and season with salt, pepper, and Italian herbs.

2. Dredge the chicken in flour, shaking off the excess.

3. Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.

4. Cook the chicken until golden brown on both sides, about 4 minutes per side, then remove from the skillet.

5. In the same skillet, add the remaining butter and sliced mushrooms, cooking until browned.

6. Stir in garlic and cook for 1 minute until fragrant.

7. Pour in Marsala wine and chicken broth, scraping up any brown bits from the skillet, and bring to a simmer.

8. Stir in heavy cream and return the chicken to the skillet, cooking for an additional 10 minutes until the sauce thickens and the chicken is cooked through.

9. Garnish with fresh parsley and serve immediately.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in a skillet over medium heat until warmed through, adding a splash of chicken broth if needed to loosen the sauce.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.