Chicken Marsala
Classic Italian dish with tender chicken, mushrooms, and a rich Marsala wine sauce.
15 mins
Prep Time
20 mins
Cook Time
4
Servings
Ingredients
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 2 tbsp butter
- 8 oz cremini mushrooms, sliced
- 1/2 cup Marsala wine
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- 2 cloves garlic, minced
- 1 tsp fresh thyme, chopped
- 2 tbsp fresh parsley, chopped
Nutrition Facts
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Instructions
Pound the chicken breasts to an even thickness (about 1/2 inch) using a meat mallet. This ensures even cooking.
In a shallow dish, mix flour, salt, and black pepper. Dredge each chicken breast in the flour mixture, shaking off excess.
Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add chicken and cook for 4-5 minutes per side until golden brown. Remove and set aside.
In the same skillet, add remaining butter and mushrooms. Sauté for 5 minutes until mushrooms are browned and tender.
Add minced garlic and thyme, cooking for 1 minute until fragrant. Pour in Marsala wine, scraping up any browned bits from the pan.
Stir in chicken broth and heavy cream. Simmer for 3-4 minutes until sauce thickens slightly.
Return chicken to the skillet, spooning sauce over the top. Cook for 2-3 minutes to heat through. Garnish with fresh parsley before serving.
Chef's Tips
- Wine Tip: Use a good-quality Marsala wine for the best flavor. Avoid cooking Marsala as it can be too sweet.
- Mushroom Choice: Cremini or button mushrooms work well, but you can also use wild mushrooms for a richer flavor.
- Cream Substitute: For a lighter version, replace heavy cream with half-and-half or omit it entirely.
- Serving Suggestion: Serve over pasta, mashed potatoes, or with crusty bread to soak up the delicious sauce.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.
