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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Chicken
Season the chicken breasts with salt and black pepper on both sides.
- 2
Dredge in Flour
In a shallow dish, place the all-purpose flour. Dredge each chicken breast in the flour, coating both sides evenly. Shake off excess flour.
Cooking
- 3
Brown the Chicken
In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium-high heat. Add the chicken breasts and cook for about 4-5 minutes per side, or until golden brown and cooked through. Remove from the skillet and set aside.
- 4
- 5
Add Garlic
Stir in the minced garlic and cook for an additional minute until fragrant.
- 6
Deglaze the Skillet
Pour in the Marsala wine and scrape the bottom of the skillet to release any browned bits. Allow the wine to simmer for about 2-3 minutes.
- 7
Add Chicken Broth
Add the chicken broth to the skillet, stirring to combine, and let it simmer for an additional 5 minutes.
- 8
Combine and Finish
Return the browned chicken breasts to the skillet, spooning the sauce over the top. Cook for an additional 5 minutes to heat the chicken through.
- 9
Garnish
Sprinkle the chopped fresh parsley over the chicken before serving.
