Chicken Marsala Recipe

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  Flour, All-Purpose, White(120g)
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  1 teaspoon kosher salt
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  Garlic powder(5g)
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  1/2 teaspoon cracked pepper
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  Chicken Breast, Boneless Skinless(680g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Unsalted Butter(60g)
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  Unsalted Butter(15g)
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  Mushrooms, Cremini(227g)
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  Garlic(300g)
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  Marsala Wine, Dry(180g)
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  Low Sodium Chicken Broth(300g)
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  Cream, Heavy Whipping(180g)
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  Parsley, Fresh(30g)

Instructions

1. 1Mix the flour with salt, garlic powder, and pepper in a shallow bowl. Dredge the chicken breasts in the flour mixture, shaking off excess.
2. 2Heat the olive oil and one portion of butter in a 12-inch skillet over medium-high heat until shimmering. Add 2 chicken breasts and cook 3–4 minutes per side over medium-high heat until golden brown and internal temperature reaches 165°F. Transfer to a warm plate and tent with foil. Repeat with the remaining 2 chicken breasts in the same skillet.
3. 3In the same pan with remaining pan drippings, melt the second portion of butter over medium-high heat. Add the mushrooms and cook 2–3 minutes, scraping up browned bits from the bottom, until the mushrooms are golden brown.
4. 4Add the fresh garlic and cook over medium heat for 1 minute until fragrant.
5. 5Pour in the Marsala wine and chicken broth, then simmer over medium heat for 10–15 minutes until reduced by half and slightly thickened.
6. 6Stir in the heavy cream and return the cooked chicken to the pan. Cook over medium heat for 3 minutes until the sauce thickens and coats the chicken.
7. 7Divide the chicken and sauce evenly into 4 airtight containers while hot. Top with fresh chopped parsley.
8. 8Store covered in the refrigerator for up to 3 days. Reheat gently over low heat and serve over pasta, rice, or your choice of carb side.