A rich and flavorful twist on the classic Chicken Marsala, featuring a creamy sauce and enhanced seasonings.
Mix the flour, paprika, garlic powder, salt, and pepper in a bowl.
Ensure the spices are evenly distributed in the flour for consistent seasoning.
Coat the chicken breasts in the seasoned flour mixture, shaking off excess.
Press the chicken lightly into the flour mixture to ensure a good coating.
Heat 2 tablespoons of butter in a skillet over medium-high heat and cook the chicken until golden brown on both sides. Remove and set aside.
Do not overcrowd the skillet; cook in batches if necessary.
Add the remaining butter to the skillet and sauté the onions until translucent. Add the mushrooms and cook until tender.
Stir frequently to prevent the onions from burning.
Pour in the Marsala wine and let it reduce by half. Stir in the heavy cream and simmer until the sauce thickens.
Scrape the bottom of the skillet to incorporate all the flavorful bits into the sauce.
Return the chicken to the skillet and cook for an additional 5 minutes, ensuring it is fully coated in the sauce.
Spoon the sauce over the chicken to enhance its flavor.
Garnish with fresh parsley before serving.
Serve immediately for the best taste and presentation.
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