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🍗 Bistro Chicken Breast with Marsala Cream Sauce

580 kcal · 35 min · 4 servings

Ingredients

• 4 Stück (ca. 600 g) Chicken breast fillet (skinless)
• 250 g Fresh mushrooms
• 150 ml Marsala dry wine
• 150 ml Beef stock (cube or powder)
• 100 ml Heavy cream (min. 20% fat)
• 30 g Butter
• 1 EL Olive oil
• 40 g Flour (for dredging)
• 1 TL Salt
• 0,5 TL Black pepper (ground)
• 1/2 TL Tarragon (dried)

Instructions

1. 1. Wash chicken breast fillets, pat dry and slice horizontally to create thin cutlets. Season with salt and pepper.
2. 2. Spread flour on a plate. Coat the cutlets in flour, ensuring a thin layer. Shake off excess flour.
3. 3. Heat olive oil and half the butter in a large pan over medium-high heat. Fry cutlets in batches until golden brown. Remove and set aside.
4. 4. Clean mushrooms and slice them. Brown them in the same pan (add more butter if necessary).
5. 5. Pour Marsala wine into the pan and let it reduce while stirring until almost evaporated.
6. 6. Add beef stock and cream. Bring to a boil while stirring. Let the sauce thicken slightly.
7. 7. Return chicken breasts and any accumulated juices to the pan. Cover and simmer gently for 5 minutes until chicken is cooked through.
8. 8. Season with tarragon. Serve hot.

Nutrition per serving

• kcal: 580
• Protein: 42 g · Fett/Fat: 28 g · Carbs: 22 g