Instructions:
Pound chicken breasts to even thickness. Mix flour, salt, and pepper in a shallow dish. Dredge chicken in the flour mixture.
Heat olive oil in a large skillet over medium-high heat. Cook chicken breasts for 5-7 minutes on each side until golden brown and cooked through. Remove chicken from skillet and set aside.
In the same skillet, add mushrooms and cook until browned. Add minced garlic and cook for another minute.
Pour in chicken broth and Marsala wine (or substitute) to deglaze the pan, scraping up any brown bits.
Stir in heavy cream and butter. Bring to a simmer and cook until the sauce thickens.
Return the chicken to the skillet, spooning sauce over the top. Cook for an additional 5 minutes.
Garnish with fresh parsley before serving.
Notes:
Serve over pasta, mashed potatoes, or rice for a complete meal.
For a lighter version, use half-and-half instead of heavy cream.
Prep Time: 15 mins | Cooking Time: 25 mins | Total Time: 40 mins | Kcal: Approx. 400 per serving | Servings: 4
