Easy Chicken Marsala
  • 4 tablespoon olive oil
  • 1/2 cup all-purpose flour, for dredging
  • 2 tablespoon salt
  • 1 tablespoon black pepper
  • 4 chicken breasts
  • 4 tablespoon unsalted butter
  • 8 ounce cremini mushrooms, cleaned, stemmed, and halved
  • 1 lemon, thinly slices
  • 1/2 cup marsala wine
  • 1/2 cup chicken stock
  • 1/4 cup heavy cream
  • parsley, for garnish
  1. Heat the olive oil in a heavy sauté pan over medium-high heat. While the oil is heating, combine the flour and season generously with salt and pepper in a shallow pan or plate. Stir with a fork to evenly distribute the seasoning. Dredge the chicken breasts in the flour being sure to coat the entire breast evenly. Shake off any excess flour, and add the chicken to pan. Fry the chicken for 8 minutes per side until cooked through and golden. Then, remove the chicken from the pan and set aside to make the sauce.
  2. Reduce the heat to medium, and add the butter. Cook for a minute or two, and then add the mushrooms and lemon slices. Sauté in the butter for about 5 minutes or until nicely browned and the water released from the mushrooms has mostly evaporated. Add the Marsala wine to the pan. Bring the wine to a boil, and then add the chicken stock. Reduce for one or two minutes, and then stir in the heavy cream. Return the chicken breasts to the pan with the sauce. Simmer to heat the chicken through. Adjust the seasonings, and garnish with the parsley before serving.