Description
Chicken Marsala is a classic Italian-American dish featuring tender chicken breasts and savory mushrooms simmered in a rich Marsala wine sauce. It’s a flavorful and elegant meal that’s surprisingly simple to prepare at home.
Ingredients
Units
Scale
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 1/2 cup all-purpose flour
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 8 ounces cremini or button mushrooms, sliced
- 2 cloves garlic, minced
- 3/4 cup dry Marsala wine
- 3/4 cup low-sodium chicken broth
- 1/4 cup heavy cream
- Chopped fresh parsley, for garnish
Instructions
- Prepare the Chicken:
- Place each chicken breast between two sheets of plastic wrap and gently pound them to about 1/4-inch thickness using a meat mallet or rolling pin.
- Season both sides of the chicken breasts with salt and freshly ground black pepper.
- Dredge the chicken in the flour, shaking off any excess.
- Sear the Chicken:
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
- Add the chicken breasts and cook until golden brown on both sides, about 3-4 minutes per side. Ensure the chicken is cooked through.
- Transfer the cooked chicken to a plate and set aside.
- Prepare the Sauce:
- In the same skillet, add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter.
- Add the sliced mushrooms and cook until they release their moisture and become golden brown, approximately 5 minutes.
- Add the minced garlic and cook for an additional minute.
- Pour in the Marsala wine, stirring to scrape up any browned bits from the bottom of the skillet.
- Let the wine simmer until it reduces by half, about 2-3 minutes.
- Add the chicken broth and heavy cream, stirring to combine.
- Allow the sauce to simmer until it thickens slightly, approximately 5 minutes.
- Combine and Serve:
- Return the chicken breasts to the skillet, spooning the sauce over them.
- Let the chicken simmer in the sauce for about 2 minutes to warm through and meld the flavors.
- Garnish with chopped fresh parsley before serving.
Notes
- For a creamier sauce, you can increase the amount of heavy cream to 1/2 cup.
- If you prefer a non-alcoholic version, substitute the Marsala wine with a mixture of grape juice and balsamic vinegar.
- This dish pairs wonderfully with pasta, mashed potatoes, or a side of steamed vegetables.