Chicken Marsala
Chicken:
1/2 cup all-purpose flour (plain flour)
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon black cracked pepper
4 chicken breast fillets
2 tablespoons olive oil, divided
4 tablespoons unsalted butter, divided
Marsala Sauce:
1 tablespoon unsalted butter as needed
8 ounces (250g) brown or Cremini mushrooms, sliced
4-5 cloves garlic, minced
3/4 cup dry Marsala wine
1 1/4 cup l chicken broth (or stock)
3/4 cup heavy cream
2 tablespoons fresh chopped parsley
Heat 1 tbsp oil and 2 tbsp butter in a 12-inch pan or skillet over medium-high heat until shimmering.
Fry 2 of the chicken breasts 2 at a time until golden-brown (about 3 to 4 minutes per side). Transfer to warm plate, tent with foil and keep warm.
In the same pan with remaining pan grease leftover from the chicken, melt 1 tablespoon of butter.
Add the mushrooms and fry for 2-3 minutes until browned, scraping away at any of the leftover chicken bits off the bottom of the pan.
Add the garlic and cook until fragrant, about 1 minute.
Pour in cream and return the chicken to sauce. Cook until the sauce thickens (about 3 mins).
Garnish with chopped parsley and serve immediately.