Ingredients:

3 boneless chicken breasts

10 Oz baby Bella mushrooms, cleaned and sliced

4 TBSPs olive oil, divided

Flour, for dredging

Salt, pepper and garlic powder to taste

1 garlic clove, chopped

1 cup Marsala wine

2/3 cup heavy cream

Directions:

Slice the chicken breast in half horizontally so that you end up with two cutlets. Repeat with the remaining two breasts.

Season cutlets with salt, pepper and garlic powder and set aside.

Place 2 TBSPs olive oil in a large sauté pan.

Add chopped garlic and sauté until golden.

Add sliced mushrooms to the pan.

Season with salt and sauté until mushrooms are soft.

Remove the mushrooms from the pan and set aside.

Place remaining 2 TBSPs olive oil and the 1 TBSP butter in the sauté pan. No need for rinsing the pan after having sautéed the mushrooms.

Place pan over medium heat.

While oil is warming up and butter is melting, dredge seasoned cutlets in flour.

Add them to the heated pan.

Allow cutlets to get some color on both sides.

Slowly add Marsala wine to the pan and stir to allow alcohol to burn off.

Next, add the cream and the mushrooms.

Stir, cover and simmer for about 20 minutes, depending on thickness of meat.

Safe temperature for chicken is 165F.

If sauce thickens too much, add a little water or broth to loosen it up.

Serve hot over spaghetti or mashed potatoes, using some of the sauce for the sides.

Serves 4 to 6 people.

TIPS:

Use dry Marsala wine, not the sweet kind, for this recipe. Marsala is a wine fortified with brandy so it will give the dish a nutty and slightly caramelized flavor. That is what gives the chicken its signature flavor.

I don’t recommend substituting the heavy cream because anything else will not achieve the creamy texture that makes this dish so appealing to the palate.

If you want extra sauce, just add more Marsala (or broth) and more cream.