CREAMY CHICKEN MARSALA

 From Delish this was so good and better than my usual recipe that this will be the only way were ever make it from now on!

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

3/4 c. 

low-sodium chicken broth

1/2 c. 

heavy cream

2 tbsp. 

Freshly chopped parsley

Cooked angel hair, for serving

1. 
   
2. In a shallow bowl, season flour with salt and pepper. Dredge chicken in flour.
3. 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.
4. 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.
5. Add marsala, chicken broth, heavy cream, and parsley and bring to a simmer.
6. Return chicken to skillet and spoon sauce over breasts. Simmer until chicken is cooked through, about 10 minutes. We ended up wanting a little thicker sauce so added 1 T marsala to 1 T cornstarch together then adding it to sauce - perfect !
7. Serve over angel hair, if desired.