Twin 4 oz. chicken breasts lightly floured and sautéed in oil with garlic, mushrooms and scallions, deglazed with sweet marsala wine and simmered in cream sauce.

Place the twin 4 oz. chicken breasts between two pieces of plastic wrap and gently pound them to an even thickness using a meat mallet or rolling pin.

Pound Chicken Breasts

Lightly coat both sides of the chicken breasts with all-purpose flour, shaking off any excess.

Lightly Flour the Chicken

In a large skillet, heat 2 tablespoons of oil over medium-high heat.

Heat Oil

Place the floured chicken breasts in the skillet and cook for 3–4 minutes per side, until golden brown. Remove the chicken from the skillet and set aside.

Sauté Chicken

In the same skillet, reduce heat to medium and add 2 cloves of minced garlic, 1 cup of sliced mushrooms, and 1/4 cup chopped scallions. Sauté for about 3 minutes until mushrooms are tender and garlic is fragrant.

Sauté Garlic, Mushrooms, and Scallions

Pour in 1/2 cup of sweet Marsala wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 2–3 minutes to reduce slightly.

Deglaze with Marsala Wine

Stir in 1/2 cup of heavy cream and bring to a gentle simmer, allowing the sauce to thicken slightly, about 2–3 minutes.

Add Cream

Place the sautéed chicken breasts back into the skillet with the sauce. Spoon the sauce over the chicken and let simmer for another 5–7 minutes until the chicken is cooked through and the sauce has thickened.

Return Chicken to Sauce

Plate the chicken and spoon the Marsala cream sauce with mushrooms and scallions over the top. Serve hot.

award winning chicken marsala

Recipe information

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