Creamy Chicken Marsala | Italian Cooking | Recipes | Gourmet | In the Kitchen | Patrick Evans

4 boneless skinless chicken breasts
1 cup heavy cream
½ pound mushrooms, sliced
¾ cup Marsala Wine
½ cup flour (for dusting)
1 cup chicken stock
3 tablespoons butter (divided)
2 tablespoons EVOO
2 cloves garlic, crushed
salt and pepper
Dust chicken breasts with flour, salt and pepper.
In a large pan, heat olive oil and 1 tablespoon of the butter, and brown the chicken breast on both sides, remove and set aside.
Add remaining butter to pan, and sauté mushrooms until they soften (3 minutes) then add garlic and continue to sauté until the garlic is aromatic. Deglaze pan with the Marsala wine and reduce a bit before adding chicken stock. Continue to reduce for 3-4 minutes, then add in heavy cream and bring to a slow simmer, allowing sauce to thicken until you reach desired consistency. Add the chicken back in and coat thoroughly with the sauce. Let simmer 8-10 minutes until the sauce has thickened and chicken is hot and cooked through. Serve over pasta or rice.
Serves 4#italianfood #italianrecipe #inthekitchen
“recipe” “italian recipes” “Italian Cooking” “Italian Kitchen”