Ingredients and Weight: * 8 boneless, skinless chicken breasts (1.5 lbs) * 1 cup all-purpose flour * 2 teaspoons salt * 1 teaspoon black pepper * 1/2 teaspoon cayenne pepper * 1/4 cup olive oil * 1 cup dry Marsala wine * 1 cup chicken broth * 1/2 cup heavy cream * 4 tablespoons butter * 1 onion, chopped * 2 cloves garlic, minced * 1 cup sliced mushrooms * 1/2 cup sun-dried tomatoes, chopped * 1/2 cup grated Parmesan cheese
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Difficulty Level: 3 (Moderate)
Preparation Method Steps: 1. Season the chicken breasts with salt and pepper. 2. Dredge the chicken in flour seasoned with cayenne pepper. 3. Heat the olive oil in a large skillet over medium-high heat. 4. Brown the chicken on both sides until golden brown. 5. Remove the chicken from the pan and set aside. 6. Add the Marsala wine to the pan and let it reduce by half. 7. Stir in the chicken broth and heavy cream. 8. Bring to a simmer and cook until the sauce has thickened. 9. In a separate skillet, melt the butter and sauté the onion, garlic, mushrooms, and sun-dried tomatoes until softened. 10. Add the sautéed vegetables to the sauce and simmer for 15 minutes. 11. Return the chicken to the pan and cook for an additional 5 minutes, or until cooked through. 12. Stir in the Parmesan cheese and serve over pasta, rice, or mashed potatoes.
Nutritional Information: * Serving size: 1 chicken breast with 1/2 cup sauce * Calories: 450 * Fat: 25g * Protein: 35g * Carbohydrates: 30g
Dish Characteristics: * Savory, spicy, and creamy * Moist and tender chicken * Perfect for a special occasion or dinner party * Pairs well with a variety of side dishes
User Comments: * "This chicken Marsala was absolutely delicious! The sauce was creamy and flavorful, and the chicken was cooked perfectly." * "I loved the spicy kick that the cayenne pepper added to this dish. It was definitely a crowd-pleaser." * "I served this with roasted vegetables and it was a hit with my guests. It's definitely a recipe I'll be making again."
Special Precautions and Tips: * If you don't have dry Marsala wine, you can substitute a sweet white wine, such as Riesling or Chardonnay. * To reduce the spiciness, use less cayenne pepper or omit it altogether. * Be sure to cook the chicken breasts until they reach an internal temperature of 165°F on an instant-read thermometer.