Poulet Sinatra

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Ingrédients

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4 boneless, skinless chicken breasts 2 tablespoons olive oil 1 cup sliced mushrooms 1 medium onion, thinly sliced 1 red bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced 3 cloves garlic, minced 1/2 cup Marsala wine 1/2 cup chicken broth

Étape 1

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Begin by seasoning the chicken breasts with salt, pepper, dried oregano, and basil, ensuring each piece is coated with these herbs. In a large skillet over medium-high heat, heat olive oil. Add the seasoned chicken breasts to the skillet. Allow them to cook undisturbed for 5-7 minutes on each side, Once done, transfer the chicken to a plate and set aside, covered loosely with foil to keep warm.

Étape 2

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Using the same skillet, add butter and let it melt, Add sliced mushrooms, onions, and bell peppers to the skillet. Sauté these vegetables over medium heat for about 5 minutes, Add minced garlic to the mix and cook for an additional 1-2 minutes.

Étape 3

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Pour Marsala wine into the skillet, using it to deglaze and scrape up any browned bits clinging to the bottom of the pan—these bits are packed with flavor. Allow the wine to simmer for about 2 minutes. Next, add chicken broth and heavy cream to the skillet, stirring well to combine all the ingredients.