An easy and quick classic Chicken Marsala recipe. Breaded and pan-fried chicken cutlets in a creamy and rich Marsala wine sauce and loaded with mushrooms.
Cut the chicken breasts in half lengthwise. Lightly beat chicken until even in thickness.
In a bowl, combine the flour, garlic powder and salt. Generously coat the chicken cutlets in the chicken breading.
In a skillet, heat 3 Tbsp oil over medium high. Once hot, cook the chicken flipping halfway, cook 2-3 minutes per side. Remove from the skillet and set aside and cover to keep warm.
Make Marsala Wine Sauce-
Using the same pan, saute the mushrooms with 1 tsp oil in until browned.
Add 2 Tbsp butter and garlic and saute for another minute.
Add the wine, broth, salt, pepper and simmer about 2 minutes, on medium heat until sauce starts to thickens.
Add in the heavy whipping cream, simmer for another minute over medium heat.
Add the chicken back into the pan and cover with the mushrooms marsala wine. Cook until chicken is reheated.