CREAMY CHICKEN MARSALA

 Ok so maybe I should confess right now --went to make it only to find I had no MARSALA ! So substituted Madeira instead and it was still great! Served over the suggested angel hair and with a side of spinach.

1 c. 

all-purpose flour

kosher salt

Freshly ground black pepper

4 

boneless skinless chicken breasts

2 tbsp. 

butter, divided

1 tbsp. 

extra-virgin olive oil

8 oz. 

baby bella or cremini mushrooms, sliced

2 

cloves garlic, minced

3/4 c. 

marsala wine (subbed Madeira!)

3/4 c. 

low-sodium chicken broth

1/2 c. 

heavy cream

2 tbsp. 

Freshly chopped parsley

Cooked angel hair, for serving

1. In a shallow bowl, season flour with salt and pepper. Dredge chicken in flour.
2. In a large skillet over medium heat, melt 1 tablespoon butter and oil. Add chicken and cook until golden on both sides, about 5 minutes per side. Remove chicken from pan and place on a clean plate.
3. Make marsala sauce: Melt remaining 1 tablespoon butter in skillet and add mushrooms. Cook until mushrooms are golden and liquid has been released, 6 to 8 minutes (if the pan looks dry, add a splash of olive oil). Add garlic and cook 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. Simmer until chicken is cooked through, about 10 minutes.
6. Serve over angel hair, if desired.