A delightful take on the classic Chicken Marsala, enhanced with a touch of creaminess and vibrant flavors.
Heat the butter in a large skillet over medium heat until melted.
Using unsalted butter allows you to control the saltiness of the dish.
Season the chicken breasts with salt and pepper, then add them to the skillet. Cook until golden brown on both sides, then remove and set aside.
Ensure the skillet is hot before adding the chicken to achieve a nice sear.
In the same skillet, add the shallots and cook until softened.
Stir frequently to prevent the shallots from burning.
Pour in the Marsala wine and chicken broth, scraping the bottom of the skillet to deglaze. Add the tomatoes and simmer until the sauce reduces slightly.
Deglazing the pan incorporates all the flavorful bits into the sauce.
Stir in the heavy cream, then return the chicken to the skillet. Spoon the sauce over the chicken, cover, and simmer until the chicken is cooked through.
Covering the skillet helps retain moisture and cook the chicken evenly.
Transfer the chicken to a serving platter, pour the sauce over, and garnish with fresh parsley.
Chop the parsley just before serving for maximum freshness.
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