Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 6 ounces each)
- 1 cup all-purpose flour (for dredging)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons olive oil
- 4 tablespoons unsalted butter, divided
- 8 ounces cremini or baby bella mushrooms, sliced
- 3 cloves garlic, minced
- 3/4 cup dry Marsala wine
- 3/4 cup chicken broth (low sodium preferred)
- 1/2 cup heavy cream
- 2 tablespoons fresh parsley, finely chopped (for garnish)
- Optional substitution: For a lighter option, substitute heavy cream with half-and-half or full-fat coconut milk for a dairy-free twist.
Instructions
- Start by placing the chicken breasts between two sheets of plastic wrap. Using a meat mallet or rolling pin, gently pound each breast to an even thickness of about 1/2 inch. This helps the chicken cook evenly and stay tender. I remember Mama Lou always telling me, “Patience and evenness in prep make a world of difference.”
- In a shallow bowl, mix the flour with salt and pepper. Dredge each chicken breast thoroughly, shaking off any excess flour.
- Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Once the butter is melted and foaming, add the chicken breasts. Cook for about 4 minutes on each side until golden brown and cooked through. Transfer the chicken to a warm plate and tent loosely with foil to keep warm. Ouma and I loved sneaking tastes during this step—it always smelled heavenly.
- In the same skillet, add the sliced mushrooms. Stir occasionally and cook until they release their moisture and become browned, about 6-7 minutes. This step is crucial for building the deep flavor that makes this dish unforgettable.
- Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Pour in the Marsala wine, scraping the bottom of the pan to loosen any browned bits. Let the wine simmer for about 4-5 minutes, reducing by half. This reduction concentrates the wine’s sweetness and depth.
- Stir in the chicken broth and continue to simmer for another 3-4 minutes, allowing the sauce to thicken slightly.
- Lower the heat to medium-low and whisk in the remaining 2 tablespoons of butter and the heavy cream. Stir until the sauce becomes creamy and smooth. If the sauce feels too thick, add a splash more broth.
- Return the chicken breasts to the pan, spooning the sauce over the top. Let them simmer gently in the sauce for 2-3 minutes to meld the flavors.
- Sprinkle the fresh parsley over the dish before serving for a burst of color and freshness. This final touch always reminds me of Mama Lou’s garden, where she’d pick herbs with Ouma and me early in the morning.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International