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1 cup, preferably low sodium, to enrich the sauce.

Creamy Chicken Marsala Mushrooms

Discover the warmth of Creamy Chicken Marsala Mushrooms, a comfort food classic that brings a touch of nostalgia to your dining table. With tender chicken breasts, earthy mushrooms, and a rich, velvety sauce, this dish is perfect for cozy dinners or festive gatherings. It's easy to prepare, making it accessible for novice cooks yet impressively delicious. Get ready to fill your kitchen with irresistible aromas and indulge in a culinary experience that feels like a warm hug on a plate.
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Ingredients
  

4 boneless, skinless chicken breasts

1 cup all-purpose flour

Salt and freshly ground black pepper, to taste

3 tablespoons olive oil

2 tablespoons unsalted butter

8 ounces cremini or button mushrooms, sliced

4 cloves garlic, minced

1 cup Marsala wine

1 cup heavy cream

1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)

1 cup chicken broth (low sodium recommended)

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Chicken: Season both sides of the chicken breasts generously with salt and pepper. Dredge each breast in the flour, ensuring an even coating, then shake off any excess flour.

    Sear the Chicken: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the coated chicken breasts. Sear them for approximately 5-6 minutes on each side, or until they achieve a golden brown color and are cooked through (internal temperature should reach 165°F). Transfer the chicken to a plate and cover it with foil to keep warm.

      Sauté the Mushrooms: In the same skillet, add the remaining tablespoon of olive oil and the unsalted butter. Allow the butter to melt and mix with the oil. Add the sliced mushrooms and sauté them for 5-7 minutes, or until they are golden and tender. Incorporate the minced garlic and sauté for an extra minute, stirring constantly to avoid burning the garlic.

        Deglaze the Pan: Slowly pour in the Marsala wine, using a wooden spoon to scrape up any browned bits from the bottom of the skillet, which will add flavor to your sauce. Let the wine simmer for about 2-3 minutes until it reduces slightly.

          Make the Cream Sauce: Add the chicken broth and heavy cream to the mushroom mixture in the skillet. Stir in the fresh thyme and bring the mixture to a gentle simmer. Allow it to cook for about 5 minutes, or until the sauce slightly thickens.

            Combine: Return the seared chicken breasts to the skillet, immersing them in the creamy sauce. Let them cook together for an additional 2-3 minutes so the chicken heats through and absorbs some of the flavors of the sauce.

              Serve: Carefully plate the creamy Chicken Marsala mushrooms, spooning the luscious sauce generously over the chicken. Finish with a sprinkle of freshly chopped parsley for color and freshness. Serve warm on a bed of pasta, alongside fluffy rice, or with hearty crusty bread for mopping up that delicious sauce.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4 servings