Chicken Marsala en Croute

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
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Instructions

1. Preheat your oven to 400°F (200°C).

2. Season the chicken breasts with salt and black pepper.

3. Dredge each chicken breast in flour, shaking off excess.

4. In a large skillet, heat olive oil over medium-high heat.

5. 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.

6. In the same skillet, add sliced mushrooms and sauté until they release their moisture.

7. Pour in Marsala wine, scraping up any browned bits from the bottom of the skillet.

8. Add chicken broth and let the sauce simmer for a few minutes until slightly reduced.

9. Stir in unsalted butter until melted.

10. Return the cooked chicken breasts to the skillet, coating them in the Marsala sauce. Simmer for an additional 5 minutes.

11. Roll out the puff pastry sheet on a lightly floured surface.

12. Cut the puff pastry into squares large enough to encase each chicken breast.

13. Place each chicken breast in the center of a puff pastry square.

14. Fold the pastry over the chicken, sealing the edges.

15. Brush the puff pastry with beaten egg for a golden finish.

16. Transfer the Chicken Marsala en Croute to a baking sheet.

17. Bake in the preheated oven for 20-25 minutes or until the puff pastry is golden and puffed.

18. Garnish with chopped fresh parsley before serving.

19. 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!