How to Make Chicken Marsala

For the chicken:

•1/2 cup all-purpose flour

•1/2 teaspoon salt

•1/2 teaspoon black pepper

•1 pound boneless, skinless chicken breasts

•3 tablespoons olive oil

For the Marsala sauce:

•1/3 cup Marsala wine

•1/3 cup chicken broth

•1/3 cup heavy cream

•1 tablespoon unsalted butter

•1/4 teaspoon dried oregano leaves

•1/4 teaspoon garlic powder

•1/4 teaspoon dried thyme leaves

•Salt and pepper to taste

Instructions

1. Heat the olive oil in a large skillet over medium heat.

2. Dip the chicken breasts in the flour mixture, making sure to coat them evenly.

3. Add the chicken breasts to the skillet and cook for 5-7 minutes per side, or until cooked through. Remove the chicken from the skillet and set aside.

4. Add the Marsala wine to the skillet and bring to a boil. Cook for 3-5 minutes, or until reduced by half.

5. Add the chicken broth, heavy cream, butter, oregano, garlic powder, and thyme to the skillet. Bring to a simmer and cook for 5-10 minutes, or until the sauce has thickened.

6. Add the chicken breasts back into the skillet and cook for 2-3 minutes more, or until heated through. Season with salt and pepper to taste.

Enjoy!

Tips

• Make sure to heat the oil well before adding the chicken breasts. This will help to create a golden-brown crust.

• Do not crowd the chicken breasts in the skillet. Cook them in batches if necessary.

• Use a dry measuring cup to measure the flour. This will help to ensure that there are no clumps.

• Reduce the Marsala wine until it is reduced by half. This will concentrate the flavor of the sauce.

• Add the heavy cream slowly. This will help to prevent the sauce from curdling.

• Simmer the sauce until it has thickened. This will create a rich and creamy sauce.

• Add the chicken breasts back into the skillet just before serving. This will help to keep them warm.