Ingredients
- 16 oz fresh crimini mushrooms
- 3 tbsp butter
- 2 cloves garlic
- 1 cup dry marsala wine
- 1 tsp cornstarch dissolved in 1 tablespoon cold water
- 2 tbsp heavy cream
- 1/2 tsp salt (optional)
- 1 3/4 lb boneless skinless chicken breasts
- 1 tbsp olive oil
- 1/3 cup flour
- 1 tsp all purpose seasoning + a pinch of salt and pepper
- 1 1/2 cups cherry tomatoes
- fresh parsley
Steps
- Slice the chicken breasts into thinner cutlets, then coat them with the flour, seasoning, salt, and pepper.
- Heat the olive oil and 1 tablespoon butter in a large skillet over medium heat, then cook the chicken for 5 minutes per side.
- Transfer the chicken to a plate and cook the mushrooms in the skillet for 8 minutes.
- Add the garlic and remaining butter, cook for 1 minute, then pour in the Marsala wine and simmer for 10 minutes.
- Whisk the cornstarch with cold water, stir it into the skillet with the cream, and cook for 3 minutes.
- Return the chicken to the skillet with the tomatoes and simmer for 8 minutes, until the chicken reaches 165 F.
Main ingredient on sale this week? See what to make with chicken breast, boneless on sale.
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