Chicken
Cut chicken breasts in half lengthwise to create 2 thin pieces from each breast.
Pound the chicken pieces to about ¼ inch thick. Heat the oil to medium high heat in a deep large skillet.
Place the flour, salt, and pepper onto a plate. Whisk this together with a fork.
Take each piece of chicken one at a time and coat it with the flour mixture. Shake off any excess flour mixture, then place the pieces into the hot oil. Cook just a few pieces of chicken at a time so that the pan is not overcrowded.
Cook for 3-4 minutes on each side until cooked fully through and seared to a golden brown.
Chicken Marsala Sauce
To make the marsala sauce, melt butter in the skillet after removing the chicken. Add the mushrooms and diced onions and cook for 3 minutes.
Add 1 tablespoon of flour and minced garlic. Stir and cook for 1 minutes. Make sure to scrape the bottom of the pan to release any of the flavorful bits that may be stuck there.
Whisk in Marsala wine and simmer it for 1 minute. Whisk in chicken broth and heavy cream.
Bring the creamy sauce mixture to a low boil. Then reduce heat and simmer it to thicken and reduce the sauce, deglazing the pot every so often. Cooking time will take 8 to 10 minutes, you want to give it plenty of time to develop a rich golden color and thicken.
Return the chicken to the skillet continuing to heat for a few minutes in the mushroom sauce, or until the chicken is heated through. Serve.
This dish can be made to your liking. While this recipe makes enough sauce for six pieces of chicken, if you like a lot of sauce, feel free to double the sauce recipe. You can easily add more or less mushrooms and onions, based on your tastes.
Keep leftovers in an airtight container in the refrigerator for up to 4 days. Leftovers may be frozen for up to 3 months.
Calories: 312kcal | Carbohydrates: 9g | Protein: 18g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 627mg | Potassium: 402mg | Fiber: 1g | Sugar: 2g | Vitamin A: 432IU | Vitamin C: 4mg | Calcium: 25mg | Iron: 1mg