*Creamy Chicken Marsala*


°1/2 c all-purpose flour (plain flour)
°1 tsp salt
°1 tsp garlic powder
°1/2 teaspoon crushed black pepper
°2 large skinless chicken breasts, cut in half horizontally to make 4 fillets*
°2 tsp olive oil, divided
°4 tsp unsalted butter, divided
+Marsala sauce:
°1 tsp un-salted butter, as nees
°250gm brown or cremini mushrooms, sliced
°4-5 garlic cloves, minced
°3/4 cup dry Marsala wine
°1 1/4 cups low-sodium chicken broth (or broth)
°3/4 cup heavy cream (heavy cream, evaporated milk or half and half cream can also be used)**
°2 tsp fresh parsley

* Methods 

Mix the flour, salt, garlic powder, and pepper in a flat bowl. Dip the chicken in the flour mixture and shake off the excess.
Heat 1 tablespoon oil and 2 tablespoons butter in a 12-inch skillet over medium-high heat until shimmering. Fry 2 chicken breasts until golden brown on both sides (about 3 to 4 minutes per side). Transfer to a warm pad, tent with foil and keep warm.
Repeat same with the rest chicken breasts.
In the same skillet with the remaining chicken fat, melt 1 tablespoon of butter. Add the mushrooms and for 2-3 minutes until they turn brown, scraping the remaining chicken pieces from the bottom of the pan.
Adding garlic and cook to fragrant, for 1 minute.
Pour in Marsala and broth and simmer until reduced by half and beginning to thicken (about 10-15 minutes).
Pour the cream and return the chicken to the sauce. Cook until sauce thickens (about 3 minutes). Garnished with chop parsley and serving immediately. (The sauce will continue to thicken away from the heat.)
Serve over cooked angel hair pasta (or your favorite pasta), rice, potatoes, cauliflower rice, or zucchini noodles, if desire.

Enjoy !