Description
Chicken Marsala is a delicious Italian-American dish made with tender pan-fried chicken breasts in a rich, savory Marsala wine sauce. Featuring earthy mushrooms, garlic, and a hint of cream, this elegant dish is perfect for weeknight dinners or special occasions. It’s simple to prepare yet full of flavor, making it a perfect addition to your recipe repertoire.
Ingredients
For the chicken:
-
4 boneless, skinless chicken breasts (pounded to an even thickness)
-
Salt and pepper to taste
-
1/2 cup all-purpose flour (for dredging)
-
2 tablespoons olive oil
-
2 tablespoons unsalted butter
For the Marsala sauce:
-
8 oz cremini or white mushrooms (sliced)
-
3/4 cup Marsala wine (dry or sweet, depending on preference)
-
1/2 cup chicken broth
-
1/4 cup heavy cream (optional for a creamier sauce)
-
2 cloves garlic (minced)
- 1 tablespoon fresh parsley (chopped, for garnish)
Instructions
-
Prepare the chicken:
-
Season both sides of the chicken breasts with salt and pepper.
-
Dredge the chicken breasts lightly in flour, shaking off any excess.
-
-
Cook the chicken:
-
Heat olive oil in a large skillet over medium-high heat.
-
Add the chicken breasts and cook for 4-5 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F/74°C).
-
Remove the chicken and set aside on a plate. Cover with foil to keep warm.
-
-
Make the Marsala sauce:
-
In the same skillet, melt butter over medium heat.
-
Add sliced mushrooms and sauté for 4-5 minutes until soft and browned.
-
Add minced garlic and cook for 30 seconds until fragrant.
-
Pour in Marsala wine, scraping up any browned bits from the bottom of the skillet. Let it simmer for 3-4 minutes.
-
Add chicken broth and simmer for 5-7 minutes until the sauce thickens. For a creamier sauce, stir in heavy cream and simmer for another 2 minutes.
-
-
Combine and serve:
-
Return the chicken breasts to the skillet and spoon sauce and mushrooms over the top. Simmer for 2-3 minutes to heat the chicken and let it absorb the flavors.
-
Garnish with fresh parsley and serve immediately.
-
Notes
For a richer flavor, substitute chicken thighs for chicken breasts.ou can use portobello mushrooms for a more earthy flavor, or skip mushrooms altogether for a different texture.To make it spicier, add a pinch of red pepper flakes to the sauce.For a gluten-free version, use gluten-free flour to dredge the chicken.
