It’s a classic recipe for a reason and definitely a favorite around here!
To lighten it up, skip dredging the chicken in flour and thicken the sauce before serving with a slurry of one tablespoon of cornstarch and water.
(Original recipe: Sweet Savory Life)
2 skinless, boneless, chicken breasts
½ cup all-purpose flour
8 ounces of mushrooms, sliced
2 tablespoons butter
1/2 cup sweet Marsala wine
1/2 cup chicken stock
2 tablespoons heavy cream
Sprinkle of dried parsley
Salt and pepper
Split and tenderize each chicken breast until they are about a quarter inch thick. Season with salt and pepper. Dredge lightly in flour. Fry in the oil over medium-high heat until they are golden brown. Remove chicken from skillet.
Reduce the heat to medium. Sauté mushrooms in butter until soft.
Add wine; simmer a couple minutes until alcohol cooks off.
Add chicken stock and cream, simmer to reduce until desired consistency. Add parsley, season with salt and pepper. Pour over chicken and serve.