Chicken Marsala
Ingredients
Chicken:
Marsala Sauce:
Instructions
  1. Mix the flour, salt, garlic powder and pepper in a shallow bowl. Dredge the chicken in the flour mixture and shake off excess. Heat 1 tablespoon oil and 2 tablespoons butter in a 12-inch pan or skillet over medium-high heat until shimmering. Fry 2 of the chicken breasts until golden-brown on both sides (about 3 to 4 minutes per side). Transfer to warm plate, tent with foil and keep warm.
  2. Repeat the same with the remaining 2 chicken breasts.
  3. In the same pan with remaining pan grease leftover from the chicken, melt 1 tablespoon of butter. Add the mushrooms and for 2-3 minutes until browned, scraping away at any of the leftover chicken bits off the bottom of the pan.
  4. Add the garlic and cook until fragrant, about 1 minute.
  5. Pour in the Marsala and the broth and simmer until reduced by half and starting to thicken, (about 10-15 minutes).
  6. Pour in the cream and return the chicken back into the sauce.
  7. Cook until the sauce thickens (about 3 minutes). Garnish with chopped parsley and serve immediately. (The sauce will continue to thicken off the heat.)
Recipe Notes

Serve over angel hair pasta.