INGREDIENTS
- 1 pound boneless skinless chicken breasts cut into thin strips
- ¼ cup white all-purpose flour
- ¼ tsp salt
- pinch of black pepper
- 4 tbsp unsalted butter divided
- 1 tbsp shallot finely chopped
- 2 cloves garlic crushed
- 8 oz white mushrooms sliced
- ⅔ cup dry marsala wine
- ⅔ cup chicken broth
- ¼ cup heavy cream
- fresh chopped parsley
INSTRUCTIONS
- Pat the chicken dry
- In a shallow bowl mix together the flour, salt and black pepper
- Dredge the chicken in the flour mixture to coat
- Heat 2 tbsp butter in a large skillet over medium-high heat
- Add the chicken to the skillet, brown on each side for 3-4 minutes
- Set the chicken aside
- Reduce the heat of the skillet to medium
- Add the remaining 2 tbsp of butter to the skillet and allow it to melt
- Add the shallot, sauté 1-2 minutes
- Add the garlic and mushrooms, sauté 1-2 minutes
- Add the chicken back to the skillet
- Pour in the marsala and chicken broth
- Bring to a rolling boil and then reduce the heat to low
- Add the heavy cream
- Simmer for about 10 minutes
- Garnish with parsley and serve over plain white or brown rice