Creamy Chicken Marsala Recipe

This homemade Marsala is better than anything you'll get at a restaurant. Trust.

INGREDIENTS

• 1 c. all-purpose flour
• kosher salt
• Freshly ground black pepper
• 4 boneless skinless chicken breasts
• 2 tbsp. butter
• 1 tbsp. extra-virgin olive oil
• 8 oz. baby bella or cremini mushrooms, slinced
• 2 cloves garlic, minced
• 3/4 c. marsala wine
• 3/4 c. low-sodium chicken broth
• 1/3 c. heavy cream
• 2 tbsp. Freshly Chopped Parsley
• Cooked angel hair, for serving

DIRECTIONS

1. Season flour with salt and pepper and dredge chicken in flour.
2. In a large skillet over medium heat, melt 1 tablespoon butter and olive oil. Add chicken and cook until golden on both sides, about 5 minutes per side.
3. Make marsala sauce: Melt remaining butter in skillet and add mushrooms. Cook until mushrooms are golden and liquid has been released, 6 to 8 minutes. Add garlic and stir until fragrant, then season with salt.
4. Add marsala, chicken broth, heavy cream, and parsley and bring to a simmer.
5. Return chicken to skillet and spoon sauce over breasts.
6. Simmer until chicken is cooked through, about 10 minutes.
7. Serve over angel hair, if desired.