A delightful twist on the classic Chicken Marsala, this recipe incorporates a creamy garlic sauce for added richness and flavor.
Flatten the chicken breasts to an even thickness using a meat mallet.
Flattening the chicken ensures even cooking and tender texture.
In a bowl, mix the flour, salt, and pepper.
Mix thoroughly to evenly distribute the seasoning.
Coat each chicken breast in the flour mixture, shaking off excess.
Ensure a light, even coating for a crispy exterior.
Heat olive oil in a skillet over medium heat.
Wait until the oil is hot before adding the chicken to prevent sticking.
Cook the chicken in the skillet until golden brown on both sides, then remove and set aside.
Do not overcrowd the skillet; cook in batches if necessary.
Add minced garlic to the skillet and sauté until fragrant.
Stir constantly to prevent the garlic from burning.
Pour in the Marsala wine and chicken broth, scraping the bottom of the skillet to deglaze.
Deglazing adds depth of flavor to the sauce.
Stir in the heavy cream and bring to a simmer.
Simmer gently to thicken the sauce without curdling the cream.
Return the chicken to the skillet and cook until heated through.
Ensure the chicken is fully coated in the sauce for maximum flavor.
Garnish with chopped parsley and serve warm.
Serve immediately for the best taste and texture.
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