Ingredients
- 4 boneless, skinless chicken breasts
- Salt and black pepper to taste
- 1 cup all-purpose flour, for dredging
- 4 tablespoons olive oil
- 8 oz mushrooms, sliced
- 1/2 cup Marsala wine
- 1/2 cup chicken broth
- 2 tablespoons unsalted butter
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
- Fresh parsley, chopped, for garnish
Instructions
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Preheat your oven to 400°F (200°C).
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Season the chicken breasts with salt and black pepper.
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Dredge each chicken breast in flour, shaking off excess.
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In a large skillet, heat olive oil over medium-high heat.
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Add the chicken breasts to the skillet and cook for 4-5 minutes per side or until browned. Remove from the skillet and set aside.
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In the same skillet, add sliced mushrooms and sauté until they release their moisture.
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Pour in Marsala wine, scraping up any browned bits from the bottom of the skillet.
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Add chicken broth and let the sauce simmer for a few minutes until slightly reduced.
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Stir in unsalted butter until melted.
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Return the cooked chicken breasts to the skillet, coating them in the Marsala sauce. Simmer for an additional 5 minutes.
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Roll out the puff pastry sheet on a lightly floured surface.
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Cut the puff pastry into squares large enough to encase each chicken breast.
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Place each chicken breast in the center of a puff pastry square.
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Fold the pastry over the chicken, sealing the edges.
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Brush the puff pastry with beaten egg for a golden finish.
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Transfer the Chicken Marsala en Croute to a baking sheet.
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Bake in the preheated oven for 20-25 minutes or until the puff pastry is golden and puffed.
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Garnish with chopped fresh parsley before serving.
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Serve this elegant Chicken Marsala en Croute with a side of vegetables or a salad.
Enjoy a restaurant-worthy meal in the comfort of your home!
