Recipe of Chicken Marsala

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 1 tsp sea salt
• 1 tsp black pepper
• 2 tbsps olive oil
• 1 tbsp unsalted butter
• 8 oz mushrooms, sliced
• 3 garlic cloves, minced
• 1 cup Marsala wine
• 1 cup chicken broth
• ½ cup heavy cream
• chopped fresh parsley (for garnish)

Instructions:

• Place the chicken breasts between two sheets of plastic wrap and pound them to about 1/2-inch thickness.

• In a shallow dish, mix the flour, sea salt, and black pepper. Dredge each chicken breast in the flour mixture, shaking off any excess.

• Heat your SENSARTE Nonstick Deep Frying Pan over medium-high heat. Add the olive oil and butter.

• Once the butter has melted and the pan is hot, add the chicken breasts. Cook for about 4-5 minutes on each side until they are golden brown and cooked through. Remove the chicken from the pan and set aside.

• In the same pan, add the sliced mushrooms. Sauté for about 4-5 minutes until they are tender and browned.

• Add the minced garlic and cook for an additional 1 minute until fragrant.

• Pour in the Marsala wine, scraping up any browned bits from the bottom of the pan. Allow the wine to simmer and reduce by half, about 2-3 minutes.

• Add the chicken broth and heavy cream, stirring to combine. Bring the mixture to a simmer.

• Return the cooked chicken breasts to the pan, spooning some of the sauce and mushrooms over the top. Simmer for another 5-7 minutes, allowing the sauce to thicken slightly and the chicken to absorb the flavors.

• Garnish with chopped fresh parsley on top before serving. Enjoy!