Decadent Marsala Wine-Infused Chicken

Pat the chicken breasts dry with a paper towel. Season both sides with salt and black pepper. Dredge each piece lightly in flour, shaking off any excess.

Sear the Chicken:
Heat 4 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 4 minutes per side, or until golden brown. Transfer the seared chicken to a plate and set aside.

Sauté the Aromatics:
In the same skillet, add the chopped onion and minced garlic. Sauté for about 2 minutes, stirring occasionally, until the onion turns soft and translucent.

Deglaze with Marsala Wine:
Pour the Marsala wine into the skillet, scraping up any browned bits from the bottom. Allow the wine to simmer and reduce by half (about 5 minutes).

Create the Creamy Sauce:
Add the heavy cream, chicken broth, and sliced mushrooms to the skillet. Stir to combine, then bring the sauce to a gentle boil. Reduce the heat and let the sauce simmer for about 5-7 minutes, until it begins to thicken.

Simmer & Finish:
Return the chicken breasts to the skillet, nestling them into the sauce. Cover and let everything simmer on low heat for 10 minutes, or until the chicken is fully cooked and the sauce is velvety.

Serve & Enjoy:
Garnish with freshly chopped parsley before serving. Pair with mashed potatoes, buttered pasta, or a side of roasted vegetables for a complete meal!

Serving and Storage Tips: