This delicious one-pot meal is a comfort food favorite and requires no cream! The Marsala sauce is incredibly flavorful. If you plan to have leftovers, I recommend doubling the sauce.

What to Serve with Chicken Marsala?
Simple pasta tossed with olive oil, black pepper, and Parmesan, mashed potatoes, roasted asparagus, or a fresh green salad with a simple lemon and olive oil dressing pair well.

🍄Ingredients:

• 2 chicken breasts, butterflied and halved
• All-purpose flour for dredging
• Kosher salt and pepper to taste
• About 1/4 cup extra virgin olive oil (EVOO)
• 1/2 onion, chopped
• 1-2 shallots, diced
• 2-3 minced garlic cloves
• 5-6 sprigs of fresh thyme
• 1/4 cup chopped fresh parsley
• 8 oz crimini or baby bella mushrooms
• 1/2 cup sweet Marsala wine
• 1/2 cup chicken stock

🥣Instructions:

1. Season the chicken breasts with salt and pepper. Prepare a baking sheet with flour.
2. Dredge the chicken breasts in the seasoned flour, shaking off the excess.
3. In a sauté pan, heat 2 tablespoons of olive oil over medium-high heat. Cook the chicken until golden, about 3-4 minutes per side, turning once. Remove from the pan and keep warm.
4. Lower the heat to medium and add 2 more tablespoons of olive oil to the skillet. Cook the onions for about 2 minutes, then add the garlic and cook until fragrant, about 30 seconds.
5. Add the mushrooms, season with salt and pepper, and cook until tender and the moisture has evaporated.
6. Pour in the Marsala wine and boil for about 2 minutes. Add the chicken stock and simmer for 1 minute. Stir in the butter until well combined. Remove the thyme sprigs before serving the sauce.
7. Pour the sauce over the chicken breasts and finish with the chopped parsley on top. Serve immediately. Enjoy!💫