Ingredients
Scale
- 2 large chicken breasts
- 1/4 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons olive oil (divided)
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 8 ounces button mushrooms (or cremini; thinly sliced)
- 3/4 cup Marsala wine
- 1/2 cup heavy cream
- 2 tablespoons butter
Instructions
- Cut the chicken in half lengthwise to make 4 thinner cutlets. In a shallow dish or plate, combine the flour, salt, and black pepper. Add the chicken and dredge each piece completely in the flour mixture.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. When it’s hot, add the chicken and cook for 3-4 minutes on each side until golden brown. Remove the chicken to a plate.
- Add the remaining 2 tablespoons of oil to the skillet. Add the onions and cook for 3 minutes until softened. Add the garlic and cook for 30 seconds.
- Add the mushrooms, and cook for 4-5 minutes until most of their moisture has been released.
- Add the Marsala wine and bring to a boil. Let the mixture bubble for 3-5 minutes until it has reduced in volume by half.
- Stir in the heavy cream and butter. Add back the chicken and cook for another 3-4 minutes until the chicken is cooked through and the sauce has thickened slightly. Enjoy!
Notes
Serve with pasta, rice, or mashed potatoes. Garnish with fresh parsley or herbs.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Italian
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 80mg