Garlic Chicken Marsala with Creamy Sauce

4 boneless, skinless chicken breasts

2 tablespoons unsalted butter

½ cup all-purpose flour

½ teaspoon pepper

½ teaspoon garlic salt

½ teaspoon oregano

For the Sauce:

2 tablespoons minced garlic

1½ cups sliced mushrooms

1 cup sliced onions

¾ cup Marsala wine

¾ cup chicken broth

1 cup heavy cream

1 tablespoon cornstarch

Fresh sage, parsley, and lemon slices for garnish

Directions:

Preparing the Chicken:

Begin by preheating your oven to 300°F (150°C).

In a large zip-lock bag, combine the flour, pepper, garlic salt, and oregano. Add the chicken breasts two at a time, sealing the bag and shaking well to ensure each piece is thoroughly coated.

Heat butter in a large skillet over medium-high. Add the coated chicken and cook until each side is golden brown, approximately 5-6 minutes per side.

Once browned, transfer the chicken to a rimmed baking sheet, cover with aluminum foil, and set aside in the oven to keep warm while you prepare the sauce.

Making the Sauce:

Using the same skillet, reduce heat to medium and add the minced garlic, sliced mushrooms, and onions. Sauté until they begin to soften.

Pour in the Marsala wine, chicken broth, and heavy cream, whisking to blend the ingredients smoothly.

Scoop out ¼ cup of the sauce and mix it with the cornstarch in a small bowl until smooth. Return this mixture to the skillet, whisking continuously to incorporate and thicken the sauce.

Allow the sauce to simmer for about 10 minutes, or until it has thickened and is heated through.

Return the chicken to the skillet, spooning the sauce over the breasts to coat them well.

To Serve:

Garnish the chicken and sauce with fresh sage, parsley, and lemon slices. This dish pairs wonderfully with mashed potatoes or pasta, making for a rich and flavorful meal.