Ingredients:
4 boneless, skinless chicken breasts, thinly sliced or halved
Salt and pepper, to taste
2 tablespoons olive oil
1½ cups sliced mushrooms
½ cup chicken broth
1 cup heavy whipping cream
1 teaspoon ground mustard
1 teaspoon garlic powder
Fresh parsley, chopped (for garnish)
Instructions:
Prepare the Chicken:
Season the chicken breasts with salt and pepper on both sides.
In a large skillet over medium heat, add 1 tablespoon of olive oil.
Add the chicken to the skillet and cook until golden brown and cooked through, about 5-7 minutes per side.
Remove the chicken from the skillet and set aside on a plate.
Sauté the Mushrooms:
In the same skillet, add the remaining 1 tablespoon of olive oil.
Add the sliced mushrooms and sauté for 1-2 minutes until they begin to soften.
Prepare the Sauce:
Add the chicken broth to the skillet and bring to a boil over medium-high heat for 1-2 minutes.
Stir in the heavy whipping cream, ground mustard, and garlic powder.
Bring the mixture to a boil, then reduce heat and let it simmer for about 10 minutes, or until the sauce starts to thicken.
Combine and Serve:
Return the cooked chicken to the skillet, spooning the sauce over the top.
Let it simmer for an additional 1-2 minutes to heat the chicken through.
Garnish with chopped fresh parsley and serve immediately.
Notes:
For a non-alcoholic version, the traditional Marsala wine is omitted, and additional chicken broth is used to create a flavorful sauce.
Prep Time: 5 minutes | Cooking Time: 20 minutes | Total Time: 25 minutes | Servings: 4
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