Jersey Jans Chicken Marsala

Instructions

1. Start by preparing the chicken breasts. Place them between two sheets of plastic wrap and gently pound them to an even thickness using a meat mallet or rolling pin. Season both sides of the chicken with salt and pepper.

2. In a shallow dish, combine the all-purpose flour with a pinch of salt and pepper. Dredge each piece of chicken in the flour mixture, shaking off any excess.

3. In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot, add the chicken breasts and cook for about 4-5 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.

4. In the same skillet, add the sliced cremini mushrooms. Cook for about 5 minutes, stirring occasionally, until the mushrooms are golden brown and softened.

5. Pour the Marsala wine into the skillet, scraping up any browned bits from the bottom. Let the wine cook down for a minute or two to reduce slightly.

6. Add the chicken broth to the skillet and bring the mixture to a simmer. Allow it to cook for another 2-3 minutes.

7. Reduce the heat to low and stir in the heavy cream. Simmer the sauce gently for about 5 minutes, allowing it to thicken slightly.

8. Stir in the unsalted butter until it melts into the sauce, adding a rich and silky finish.

9. Return the cooked chicken breasts to the skillet, nestling them into the sauce. Let them heat through for another minute or two.

10. Once the chicken is heated through, sprinkle fresh parsley over the top for a pop of color and freshness.

11. Serve your Jersey Jans Chicken Marsala hot, either on its own or over a bed of pasta or mashed potatoes for a satisfying meal that's sure to please.