Weeknight Chicken Marsala

I love this Chicken Marsala because it is a swoon-worthy one-pot dinner that is stunningly simple to make. With its creamy sauce spiked with lots of garlic and, of course, the namesake Marsala wine, this take on chicken Marsala is next-level good.


(serves 4-6)

1 cup flour, divided

1 teaspoon Kosher salt

4 boneless, skinless chicken breasts

3 tablespoons olive oil

5 tablespoons unsalted butter, divided

1 pint mushrooms (quarter these or mince them if your family is not a huge fan of mushrooms like mine is)

2 cloves garlic, minced

3/4 cup Marsala wine (I recommend going to the liquor store instead of buying "cooking wine" from the grocery store)

3/4 cup chicken broth (I like Better than Bouillon paste mixed with water)

1/4 cup heavy cream