Ingredients and Weight:
- Boneless, skinless chicken breasts: 2 lbs (900 grams)
- Marsala wine: 1 cup (250 ml)
- Chicken broth: 1 cup (250 ml)
- Heavy cream: 1/2 cup (125 ml)
- Mushrooms, sliced: 8 oz (225 grams)
- Butter: 4 tablespoons (60 grams)
- Flour: 2 tablespoons (30 grams)
- Salt and pepper to taste
- Fresh parsley, chopped: 1/4 cup (5 grams)
Preparation Time:
20 minutes
Cooking Time:
30-45 minutes
Difficulty Level:
3/5
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- Pound the chicken breasts into thin cutlets and season with salt and pepper.
- In a large skillet over medium-high heat, melt 2 tablespoons of butter and brown the chicken for 2-3 minutes per side.
- Remove the chicken from the skillet and set aside.
- In the same skillet, sauté the mushrooms in the remaining 2 tablespoons of butter until softened.
- Sprinkle the flour over the mushrooms and cook for 1 minute, stirring constantly.
- Gradually whisk in the Marsala wine and chicken broth, simmering until the sauce thickens.
- Return the chicken to the skillet and spoon the sauce over it.
- Bake for 20-25 minutes, or until the chicken is cooked through and the sauce is slightly reduced.
- Stir in the heavy cream and cook for an additional 5 minutes.
- Garnish with chopped parsley and serve immediately.
Nutritional Information:
Per serving (1/8 of the recipe):
- Calories: 350
- Fat: 15 grams
- Carbohydrates: 20 grams
- Protein: 30 grams
Dish Characteristics:
- Savory and rich
- Creamy and indulgent
- Pairs well with roasted vegetables or pasta
User Comments:
- "This dish is absolutely divine! The sauce is so flavorful and the chicken is cooked to perfection."
- "I'm not usually a fan of Marsala wine, but this dish has converted me. It's so delicious and easy to make."
- "I would definitely recommend this recipe to anyone who loves chicken. It's a surefire crowd-pleaser."
Special Precautions and Tips:
- Be sure to cook the chicken to an internal temperature of 165°F (74°C) as measured by a meat thermometer.
- If you don't have Marsala wine, you can substitute dry Sherry wine or Madeira wine.
- For a thicker sauce, whisk in a cornstarch slurry (equal parts cornstarch and water) to the sauce.
