Creamy Chicken Marsala


4-6 Thin Sliced Chicken Breasts

3 TBSP All Purpose Flour – season with salt, pepper, onion powder

2 to 3 TBSP Olive Oil

Sea Salt & Pepper

5 Fresh Cremini or Baby Bella Mushrooms – thinly sliced – more or less depending on your taste

1/2 Red Onion – thinly sliced

3 stalks Green Onion – thinly sliced

2 cloves of Garlic – minced

1 cup Marsala Wine – I used Florio 1833 Sweet Marsala

1 cup Chicken Broth

1 cup Heavy Whipping Cream

3 TBSP – Cooking Sherry – more can be added if needed

Freshly grated Parmesan Cheese (optional)

Fresh Parsley (optional)

Preheat Oven to 350 – Season chicken breast with S&P, place on a cooking sheet and cook for 10-15 minutes until chicken is cooked through.

Heat oil in skillet on medium heat. Lightly coat cooked chicken seasoned flour. Brown chicken, add red onion and saute for about a minute. Add Marsala, broth, and garlic. Bring to a simmer and cook uncovered for 5 minutes or until slightly reduced, add mushrooms, cover and cook for another 5 minutes until reduced. Add cream, sherry, and green onion, cook for another 2 minutes. Taste and add additional S&P if needed.

Serve over whole wheat mini penne, linguine or the pasta/potato/rice of your choice. Top with fresh Parmesan cheese & parsley (optional)