One-Pan Chicken Marsala with Mushrooms

Ingredients

• 4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
• 1/2 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp olive oil
• 2 tbsp unsalted butter
• 10 oz cremini mushrooms, sliced
• 3 garlic cloves, minced
• 3/4 cup dry Marsala wine
• 1/2 cup chicken broth
• 1/4 cup heavy cream
• 2 tbsp fresh parsley, chopped

Instructions

1. 1

   Combine flour, garlic powder, salt, and pepper in a shallow dish. Dredge chicken cutlets in the flour mixture, shaking off excess.

2. 2

   Heat olive oil in a large skillet over medium-high heat until shimmering. Cook chicken for 4–5 minutes per side until golden and cooked through. Transfer to a plate and tent with foil.

3. 3

   Reduce heat to medium. Add butter to the same skillet. Add mushrooms in a single layer and cook undisturbed for 3 minutes until browned. Stir and continue cooking 2 more minutes.

4. 4

   Add garlic and cook for 30 seconds until fragrant.

5. 5

   Pour in Marsala wine, scraping up all the browned bits from the pan. Let it reduce by half, about 2 minutes.

6. 6

   Add chicken broth and heavy cream. Stir and simmer for 3–4 minutes until the sauce thickens slightly.

7. 7

   Return chicken and any accumulated juices to the skillet. Spoon sauce over the top and simmer gently for 2 minutes to heat through.

8. 8

   Taste and adjust seasoning. Garnish with fresh parsley and serve over buttered egg noodles or mashed potatoes.