Serve over pasta, if preferred, or spaghetti squash for a healthy take.


1 c. all-purpose flour


Freshly ground black pepper

4 boneless skinless chicken breasts

2 tbsp. butter, divided

1 tbsp. extra-virgin olive oil

8 oz. baby bella mushrooms, sliced

2 cloves garlic, minced

3/4 c. marsala wine

3/4 c. low-sodium chicken broth

1/2 c. heavy cream

2 tbsp. Freshly chopped parsley

Cooked angel hair, for serving


In a shallow bowl, season flour with salt and pepper. Dredge chicken in flour.

In a large skillet over medium heat, melt 1 tablespoon butter and oil. Add chicken and cook until golden on both sides, about 5 minutes per side. Remove chicken from pan and place on a clean plate.

Make marsala sauce: Melt remaining 1 tablespoon butter in skillet and add mushrooms. Cook until mushrooms are golden and liquid has been released, 6 to 8 minutes (if the pan looks dry, add a splash of olive oil). Add garlic and cook until fragrant, then season with salt.

Add marsala, chicken broth, heavy cream, and parsley and bring to a simmer.

Return chicken to skillet and spoon sauce over breasts. Simmer until chicken is cooked through, about 10 minutes.

Serve over angel hair pasta or spaghetti squash, if desired.


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