1 c. all-purpose flour
Freshly ground black pepper
4 skinless and boneless chicken breasts
2 tablespoons of butter, divided
1 tablespoon of extra virgin olive oil
8 oz. baby bella or cremini mushrooms, sliced
2 cloves garlic, minced
3/4 c. marsala wine
3/4 c. low-sodium chicken broth
1/2 c. of heavy cream
2 tablespoons of freshly chopped parsley
Cooked angel hair, to be served
In a shallow bowl, season the flour with salt and pepper. Dredge the chicken in the flour.
In a large skillet over medium heat, melt 1 tablespoon of butter and oil. Add the chicken and cook until golden brown on both sides, about 5 minutes on each side. Remove chicken from skillet and place on a clean plate.
Make the marsala sauce: Melt the remaining 1 tablespoon of butter in the pan and add the mushrooms. Cook until the mushrooms are golden brown and the liquid has been released, 6 to 8 minutes (if the pan looks dry, add a dash of olive oil). Add garlic and cook until fragrant, then season with salt.
Add the marsala, chicken broth, heavy cream and parsley and bring to a simmer.
Return the chicken to the pan and spoon the sauce over the breasts. Simmer until the chicken is cooked through, about 10 minutes.
Serve over angel hair, if desired.