Golden pan-fried chicken cutlets and mushrooms in a rich Marsala wine sauce? Yes, please! My chicken Marsala recipe comes together quickly and is always a crowd pleaser. I like to serve mine with steamed broccoli to keep it low carb — but pasta or rice always accompany this dish with aplomb.
INGREDIENTS
4 chicken breasts
flour
butter
mushrooms (chopped)
marsala wine
chicken broth
fresh garlic
⅔ cup chicken broth
⅔ cup heavy cream
PREPARATION:
Cut each chicken breast and into two pieces and pound until thin. Coat in flour, salt and pepper. In a pan, add butter and olive oil. Cook chicken until golden brown on each side. Put chicken aside. In the same pan, add butter until melted. Throw in the mushrooms and fresh garlic until golden. Add the Marsala wine and let it reduce. Add the chicken broth and heavy cream. Whisk together and add cooked chicken breasts into the mixture. Let simmer so the flavors marry one another. Mangia!
