A delightful twist on the classic Chicken Marsala, this recipe offers a creamy and flavorful experience perfect for any occasion.
Pound the chicken breasts to an even thickness and season with salt and pepper.
Pounding the chicken ensures even cooking and tenderness.
Heat a skillet over medium heat and melt half of the butter. Sauté the chicken until golden brown on both sides, then remove and set aside.
Avoid overcrowding the skillet to ensure proper browning.
In the same skillet, melt the remaining butter and sauté the shallots and mushrooms until softened and lightly browned.
Stir occasionally to prevent burning and ensure even cooking.
Pour in the Marsala wine and bring to a boil, scraping up any browned bits from the bottom of the skillet.
This step enhances the sauce's flavor by incorporating the browned bits.
Add the heavy cream and lemon juice, then simmer until the sauce thickens slightly.
Stir frequently to prevent the cream from curdling.
Return the chicken to the skillet and cook for an additional 3 minutes, ensuring it is heated through.
Spoon the sauce over the chicken for even coating.
Serve the chicken with the sauce drizzled over and enjoy.
Garnish with fresh parsley for a pop of color and flavor.
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