Description
A classic Italian-American dish featuring tender chicken breasts simmered in a savory mushroom and Marsala wine sauce. Elegant yet easy, it’s perfect for both weeknight dinners and entertaining.
Ingredients
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour (for dredging)
- Salt and black pepper, to taste
- 2 tbsp olive oil
- 2 tbsp butter
- 8 oz mushrooms, sliced (cremini or button)
- 3 cloves garlic, minced
- 3/4 cup dry Marsala wine
- 3/4 cup chicken broth
- 1/4 cup heavy cream (optional)
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Pound chicken breasts to even thickness. Season with salt and pepper, then dredge lightly in flour, shaking off excess.
- Heat olive oil and butter in a large skillet over medium-high heat. Cook chicken until golden, 3–4 minutes per side. Transfer to a plate.
- In the same skillet, cook mushrooms until browned, about 5 minutes. Stir in garlic and cook for 1 minute more.
- Deglaze the pan with Marsala wine, scraping up any browned bits. Simmer for 2–3 minutes.
- Add chicken broth and simmer until slightly reduced, about 5 minutes. Stir in cream if using.
- Return chicken to the skillet and simmer in the sauce until cooked through, about 5 minutes.
- Garnish with parsley and serve warm.
Notes
Use chicken thighs instead of breasts for more juiciness.Add balsamic vinegar for extra depth of flavor.For a creamy version, stir in heavy cream or half-and-half.Serve with mashed potatoes, pasta, rice, or polenta.For gluten-free, dredge chicken in cornstarch or gluten-free flour.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 370
- Sugar: 3g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 37g
- Cholesterol: 115mg
