This homemade Marsala is better than anything you'll get at a restaurant. Trust.

DIRECTIONS

1. Season flour with salt and pepper and dredge chicken in flour.

2. In a large skillet over medium heat, melt 1 tablespoon butter and olive oil. Add chicken and cook until golden on both sides, about 5 minutes per side.

3. Make marsala sauce: Melt remaining butter in skillet and add mushrooms. Cook until mushrooms are golden and liquid has been released, 6 to 8 minutes. Add garlic and stir until fragrant, then season with salt.

4. Add marsala, chicken broth, heavy cream, and parsley and bring to a simmer.

5. Return chicken to skillet and spoon sauce over breasts.

6. Simmer until chicken is cooked through, about 10 minutes.

7. Serve over angel hair, if desired.

INGREDIENTS
1 c. all-purpose flour
kosher salt
Freshly ground black pepper
4 boneless skinless chicken breasts
2 tbsp. butter
1 tbsp. extra-virgin olive oil
8 oz. baby bella or cremini mushrooms, slinced
2 cloves garlic, minced
3/4 c. marsala wine
3/4 c. low-sodium chicken broth
1/3 c. heavy cream
2 tbsp. Freshly Chopped Parsley
Cooked angel hair, for serving
SUBSCRIBE to delish: [ Ссылка ]

FOLLOW for more #DELISH!
Facebook: [ Ссылка ]
Twitter: [ Ссылка ]
Instagram: [ Ссылка ]
Pinterest: [ Ссылка ]
Google+: [ Ссылка ]

свернуть