4skinless chicken breastsor 2 large, sliced in half
Marsala Wine Sauce
1/4cupminced onion or shallot
2cups sliced mushrooms
1cupdry Marsala wine
Place the ingredients for the flour coating in a medium sized bowl and whisk together until combined.
If you haven't already, pound your chicken breasts with a meat mallet until they are about 3/4 of an inch thick. Alternatively if you want them faster, slice the chicken breasts in half, creating thin cutlets.
Dredge the chicken through the flour.
Melt the butter in a large skillet over medium heat. In order to keep that golden color, make sure you cook on a medium heat so the butter doesn't burn.
Fry the chicken for 2-3 minutes on each side, until golden brown and JUST cooked through, then remove from the pan and place on a plate to keep warm.
Using the same butter in the skillet over medium heat, add in the shallots/onions and mushrooms. Fry until both are softened and the mushrooms have shrunk. Once this is done, add the minced garlic and fry until browned and fragrant.
Take the Marsala and add it into the pan slowly, deglazing the pan by scraping all those tasty bits off the bottom of the pan with a wooden spoon or spatula.
Add in the chicken stock and the heavy cream. Simmer on low heat, stirring, until the sauce reduces.
Add the chicken back into the pan and simmer for 3-4 minutes , until the chicken is heated through and the sauce is thickened to your liking, It will not be super thick, this is a thinner cream sauce.
Serve over angel hair pasta like so and pour yourself a glass of lovely wine to pair with it.
You can add a pinch of thyme to the sauce if desired.