Drunken Chicken Marsala with Tomatoes

• fresh crimini mushrooms, sliced↗16 ounce
• butter, divided↗3 tablespoon
• cloves garlic, minced↗2
• dry Marsala wine↗1 cup
• cornstarch dissolved in 1 tablespoon cold water1 teaspoon
• heavy cream↗2 tablespoon
• salt (more to taste)↗0.5 teaspoon
• – 2 lbs. boneless skinless chicken breasts↗1.5 pound
• olive oil↗1 tablespoon
• flour↗0.33333333333333 cup
• all purpose seasoning + a pinch of salt and pepper1 teaspoon
• cherry tomatoes↗1
• fresh parsley↗

Step-by-step instructions

1. 1

   Heat 1 tablespoon butter in a medium or large saucepan over medium heat. Add the mushrooms and saute for 8-10 minutes, until golden brown.

2. 2

   Add the garlic and wine – let the mixture simmer gently to reduce the wine, stirring occasionally. After 15-20 minutes, add the cornstarch, cream, and salt to the marsala mixture – it should start to thicken slightly.

3. 3

   Pound the chicken breasts until they are about 1 inch thick to help with even cooking. Cut them into smaller, single-serving pieces if necessary.

4. 4

   Combine the flour, seasoning, and salt and pepper in a shallow bowl. Toss the chicken in the flour mixture until coated. Shake off excess.

5. 5

   Heat the remaining 2 tablespoons butter and oil in a large skillet over medium high heat. Pan-fry the coated chicken for a few minutes on each side, until golden brown and cooked through.

6. 6

   Add sauce and mushrooms to the skillet with the chicken. Top with tomatoes and simmer until the tomatoes have softened. Serve with fresh parsley.