👩🍳 Instructions
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1
Season chicken breasts on both sides with salt and pepper. Lightly dredge each piece in flour, shaking off excess.
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2
Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Cook chicken in batches for 3-5 minutes per side until golden brown and cooked through. Remove chicken to a plate and tent with foil.
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3
Reduce heat to medium. Add remaining 1 tbsp butter to the skillet. Sauté diced onion for 3-4 minutes until softened. Add minced garlic and sliced mushrooms; cook for 5-7 minutes until tender.
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4
Pour in the Marsala wine substitute. Deglaze the pan by scraping up any browned bits from the bottom. Simmer for 2-3 minutes to allow flavors to concentrate.
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5
Stir in chicken broth. Bring to a gentle simmer and reduce slightly for 5 minutes. If using, stir in heavy cream and warm through.
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6
Return cooked chicken breasts to the skillet, spooning sauce over them. Garnish with fresh chopped parsley and serve immediately.
💡 Notes
For Marsala wine substitute: 1) 1 cup dry sherry + 1 tsp brown sugar. 2) 1 cup white grape juice + 1-2 tbsp brandy. 3) 1 cup dry red vermouth. 4) 1 cup chicken broth + 1 tsp brown sugar + 1/2 tsp red wine vinegar. Adjust sweetness and acidity to your preference. This dish pairs beautifully with pasta, mashed potatoes, or crusty bread.
🥗 Nutrition (per serving)
Calories
480 kcal
Protein
45g
Total Fat
28g
Saturated Fat
10g
Carbs
15g
Fiber
2g
Sugar
4g
Sodium
550mg
Cholesterol
120mg
