Chicken Marsala Recipe

Sear the Chicken

In a large skillet, heat olive oil over medium-high heat. Season chicken breasts with salt and pepper. Sear chicken for 5-7 minutes per side until golden brown.

Add Marsala

Remove chicken from skillet and set aside. In the same skillet, add butter, then add sliced mushrooms and garlic. Sauté until mushrooms are browned. Add Marsala wine and chicken stock, scraping the bottom of the pan. Return the chicken to the skillet and simmer for 15 minutes.

Cook the Polenta

In a pot, bring water to a boil. Gradually whisk in polenta. Reduce heat and cook for 20 minutes, stirring frequently until thickened. Stir in Parmesan cheese, heavy cream, and salt.

Sauté the Asparagus

In a separate skillet, heat olive oil over medium heat. Add asparagus, season with salt and pepper, and sauté for 5-7 minutes until tender.