A delightful twist on the classic Chicken Marsala, this recipe is both flavorful and easy to prepare.
Season the chicken breasts with a sprinkle of salt and black pepper on both sides.
Ensure the chicken is evenly seasoned for consistent flavor.
Heat the olive oil in a large skillet over medium-high heat until shimmering.
Use a nonstick skillet to prevent sticking and ensure even cooking.
Add the chicken breasts to the skillet and cook until golden brown on each side, about 3 minutes per side. Remove and set aside.
Avoid overcrowding the skillet to allow proper browning.
In the same skillet, add the mushrooms and cook, stirring frequently, until they release their moisture and begin to brown, about 5 minutes.
Stirring frequently prevents the mushrooms from burning and ensures even cooking.
Sprinkle the flour over the mushrooms and stir to coat evenly.
This step helps thicken the sauce later.
Pour in the Marsala wine and chicken broth, stirring to combine. Bring the mixture to a boil, then reduce the heat and simmer until slightly thickened, about 5 minutes.
Simmering allows the flavors to meld and the sauce to thicken.
Return the chicken breasts to the skillet, spooning the sauce over them. Cook for an additional 2 minutes to heat through.
Spoon the sauce over the chicken to ensure it absorbs the flavors.
Serve the chicken warm, garnished with fresh parsley if desired, and enjoy!
Serving immediately ensures the dish is enjoyed at its best.
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