QUICK & EASY RECIPE WITH THE CALIFORNIA HOME GOODS NON-STICK FRY PAN
1 cup all purpose flour
1 tsp. rock/kosher salt
4-5 pcs. Boneless chicken breasts
3 tbsp Olive Oil
4 tbsp Butter
4 oz Cremini mushrooms, quartered
3 cloves garlic, minced
¾ cup dry Marsala wine
¾ low-sodium chicken stock
¼ cup heavy cream
Mallet / Rolling Pin
Oven-safe serving dish
Prep the chicken breasts by seasoning them with salt and pepper. Then, one by one, place each breast inside a ziplock bag. Pound each chicken breast to your desired thickness or until ¼ in.
Preheat oven to 200 degrees Fahrenheit. Coat each chicken breast with flour, salt, and pepper. You may also use ziplock bags to shake easily coat all the chicken breasts evenly.
Fry the chicken breasts with olive oil and a little butter to brown each side. After frying, transfer the chicken to your oven-safe dish. Cover with aluminum foil and leave it in the oven.
Keep the stove’s heat to medium. If there isn’t much oil left from frying the chicken breasts, add more butter. Brown your mushrooms until tender. Add the garlic for about 1 minute or until their juices are fragrant enough.
Add the Marsala wine and scrape the bottom of the pan to remove any browned pieces. Add the broth and simmer until reduced by half and starting to thicken, about 15 minutes.
Add the cream and cook the sauce until it thickens perfectly. Get the chicken from your oven and put it into the pan. Evenly coat each breast with the sauce. Let the whole thing cook more for about 2-3 minutes.
With the baking dish you used for the chicken in the oven, you can now plate up. You may use angel hair pasta, cauliflower rice, or even a classic caesar salad to go with your Chicken Marsala.
Garnish with parsley and lemon. Enjoy!