Description
A classic Italian-American dish featuring perfectly seared chicken in a rich Marsala wine and cream sauce, enhanced by earthy mushrooms and shallots.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup flour, for dredging
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons butter
- 8 ounces mushrooms, sliced
- 2 shallots, chopped
- 2 cloves garlic, minced
- 1 cup Marsala wine
- 1 cup heavy cream
- Fresh parsley, for garnish
Instructions
- Season the chicken with salt and pepper and dredge in flour, shaking off excess.
- Sear the chicken in olive oil and butter over medium-high heat until golden brown, about 6-7 minutes per side.
- Remove the chicken and set aside.
- Sauté mushrooms, shallots, and garlic in the same skillet until browned.
- Deglaze with Marsala wine, scraping the bottom of the pan.
- Stir in heavy cream and simmer until the sauce thickens.
- Return chicken to the skillet, simmering in the sauce for 5-10 minutes until cooked through.
- Garnish with fresh parsley before serving.
Notes
For a lighter version, use half-and-half or coconut cream. Can adapt the recipe by adding capers or lemon zest for more flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 80mg