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Instructions
1. Pound chicken breasts thin and dredge in flour
2. Heat oil in large skillet over medium-high heat
3. Cook chicken 3-4 minutes per side, remove
4. Add mushrooms to pan, cook until golden
5. Add Marsala wine and chicken broth
6. Simmer until reduced by half
7. Return chicken to pan with cream
8. Simmer until sauce thickens
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Chef's Notes
Restaurant-quality dish perfect for date night.