A rich and creamy twist on the classic Chicken Marsala, perfect for a comforting dinner.
Heat a skillet over medium heat and melt half of the butter.
Ensure the butter doesn't burn by keeping the heat moderate.
Add the chicken cutlets and cook until golden brown on both sides and fully cooked through. Remove and set aside.
Cook the chicken in batches if necessary to avoid overcrowding the skillet.
In the same skillet, melt the remaining butter and add the mushrooms. Sauté until they release their moisture and start to brown.
Stir occasionally to ensure even cooking of the mushrooms.
Pour in the chicken broth and Marsala wine, scraping the bottom of the skillet to deglaze.
Deglazing helps incorporate all the flavorful bits stuck to the skillet.
Mix the cornstarch with water in a small bowl and add to the skillet. Stir until the sauce thickens.
Ensure the cornstarch is fully dissolved in water to avoid lumps.
Stir in the heavy cream and let the sauce simmer for a minute.
Simmer gently to prevent the cream from curdling.
Return the chicken to the skillet, coating it with the sauce. Heat through.
Ensure the chicken is well-coated with the sauce for maximum flavor.
Serve the chicken with the sauce over rice or noodles, and enjoy!
Garnish with fresh parsley for a touch of color and flavor.
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