To make chicken marsala, using a meat pounder, pound chicken breasts under plastic food wrap until about ¼ inch thickness. After, season pounded chicken breasts with salt and pepper on both sides.
In a mixing bowl, combine ½ cup flour, salt and pepper to taste and mix well. Coat chicken breast with flour mixture, on both sides.
Using a large skillet, preheat 2 tablespoons of avocado oil and 2 tablespoons of butter over medium/high heat. Next, add 2 chicken breasts and saute for about 4 minutes or until golden brown on each side. Transfer chicken to a plate and keep warm using a lid from the pot or a foil paper. Cook another 2 chicken breasts until golden color and transfer to a plate.
Into the same skillet add 1 tablespoon of butter, 16 oz. of sliced mushrooms and ½ cup of chopped onion. Saute for 10 minutes, stirring few times.
Next, add 1 clove of finely chopped garlic and saute for about 1 minute, stirring continuously. After pour in ¾ cup of marsala wine and ¾ cup of chicken broth, simmer until mixture reduce in half, scraping up browned pieces from the bottom of the skillet. Season with salt and pepper to taste, if needed.
Stir in heavy whipping cream, until everything is combined. Now add browned chicken breasts back to the skillet, cover with sauce, cook until heated thru, about 2 minutes. Garnish with freshly chopped dill. Serve with Quick Mashed Potatoes. Enjoy!
Video
Notes
When YOU make this Marsala Chicken Recipe, take a picture & tag your Food Creation on Instagram @MunchkinTimeBlog , we would love to see your creation!Hi! All content & images are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.