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Chicken Marsala

Tender chicken breasts simmered in a rich, savory sauce with earthy mushrooms and sweet Marsala wine, creating an elegant yet cozy dish perfect for weeknights or special occasions.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 boneless skinless chicken breasts
  • 1/2 cup all-purpose flour
  • 1 tablespoon olive oil
  • 4 tablespoons unsalted butter
  • 8 ounces cremini or button mushrooms sliced
  • 3/4 cup Marsala wine
  • 1/2 cup chicken broth
  • Salt and pepper to taste
  • Chopped parsley for garnish

Equipment

  • Large skillet
  • Meat mallet or rolling pin
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Plate for chicken

Method
 

  1. Pound the chicken breasts to an even 1/2-inch thickness using a meat mallet or rolling pin.
  2. Season 1/2 cup all-purpose flour with salt and pepper, then dredge each chicken breast in the mixture, shaking off excess.
  3. Heat 1 tablespoon olive oil and 2 tablespoons butter in a large skillet over medium-high heat; once hot, sear the chicken for 4-5 minutes per side until golden brown.
  4. Remove the chicken from the skillet onto a plate and set aside to rest.
  5. Add the remaining 2 tablespoons butter to the skillet along with 8 ounces sliced mushrooms and sauté for about 5 minutes until tender and golden.
  6. Pour in 3/4 cup Marsala wine and cook for 2 minutes, scraping up browned bits from the bottom of the skillet to deglaze.
  7. Stir in 1/2 cup chicken broth and bring the mixture to a simmer; cook for about 5 minutes to reduce and thicken slightly.
  8. Return the chicken to the skillet, spoon the sauce over it, and simmer for another 3-5 minutes until heated through and fully coated.

Notes

Make sure to scrape the skillet well when deglazing to capture all those flavorful browned bits and enrich the sauce.