A delightful twist on the classic Chicken Marsala, enhanced with aromatic herbs and a creamy sauce.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and the right texture for the chicken.
Lightly grease a baking dish with non-stick spray or a bit of oil.
Using a non-stick spray prevents sticking and makes cleanup easier.
Place the chicken breasts in the dish and season them with salt, pepper, paprika, and Italian herb mix.
Season generously to ensure the chicken is flavorful throughout.
Bake the chicken uncovered in the preheated oven for 25 minutes.
Check the chicken halfway through to ensure even cooking.
In a saucepan, combine the Marsala wine, sliced mushrooms, and minced garlic. Cook over medium heat until the mushrooms are tender.
Stir occasionally to prevent sticking and to blend the flavors.
Add the cream to the saucepan and stir until the sauce is smooth and slightly thickened.
Adding cream balances the flavors and gives the sauce a rich texture.
Pour the sauce over the partially baked chicken, ensuring even coverage.
Use a spoon to spread the sauce evenly over the chicken.
Place a slice of lemon on each chicken breast and return the dish to the oven. Bake for an additional 15 minutes.
The lemon adds a fresh, tangy flavor that complements the sauce.
Serve the chicken hot with your choice of side, such as wild rice or roasted vegetables.
Garnish with fresh herbs for a vibrant presentation.
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