Chicken Marsala

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

¼ cup all-purpose flour

1 tsp salt

1 tsp pepper

½ tsp garlic powder

¼ cup olive oil (divided)

1½ lbs boneless chicken breast (cut into cutlets)

8 oz. cremini mushrooms (sliced)

2 cloves garlic (minced)

½ cup Marsala wine

½ cup chicken stock

½ cup heavy cream

cooked spaghetti (for serving)

chopped fresh parsley (for garnish)

Directions

Add the flour, salt, pepper, and garlic powder to a large Ziploc bag—shake the bag to combine.

Cut your chicken in half so you get two thin slices of chicken. Add the chicken to the bag and shake until the chicken is well coated.

Heat half of the oil in a large nonstick skillet over medium heat. Once shimmering, Add the chicken to the pan and cook until both sides are golden brown, about 2-3 minutes per side.

Remove the chicken from the pan, and set it aside.

Add the remaining oil to the pan with the mushrooms. Cook over medium-high heat until golden brown, about 3-5 minutes. Add in the garlic and cook until fragrant, about 20 seconds.

Deglaze the pan with the wine.

Stir in the chicken stock and heavy cream. Cook until the sauce has reduced by half.

Add the cooked chicken back into the pan and warm through, about 2 minutes.

Serve over cooked spaghetti with some of the mushroom sauce, sprinkled with a bit of fresh chopped parsley.

Nutrition

• Calories: 615 kcal
• Total Fat: 40 g
• Saturated Fat: 13 g
• Unsaturated Fat: 24 g
• Trans Fat: 0.2 g
• Cholesterol: 143 mg
• Sodium: 746 mg
• Total Carbohydrate: 15 g
• Dietary Fiber: 1 g
• Total Sugars: 5 g
• Protein: 39 g