Description
This Chicken Marsala recipe is an easy and authentic Italian classic that can be prepared in just 30 minutes. Juicy, tender chicken breasts are lightly floured and pan-fried to golden perfection, then simmered in a rich and flavorful Marsala wine sauce with mushrooms, garlic, and a touch of cream for a luscious finish. Perfect for a quick weeknight dinner, this dish pairs wonderfully with pasta, rice, or roasted vegetables.
Ingredients
Scale
Chicken:
- 4 boneless skinless chicken breasts, pounded to even thickness
- 1/2 cup all-purpose flour, for dredging
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cooking:
- 3 tablespoons olive oil
- 3 tablespoons butter, divided
- 8 ounces cremini or white mushrooms, sliced
- 2 cloves garlic, minced
Sauce:
- 3/4 cup Marsala wine
- 3/4 cup chicken broth
- 1/4 cup heavy cream (optional)
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Season and dredge chicken: Season the chicken breasts evenly with salt and black pepper. Lightly dredge each piece in all-purpose flour, shaking off any excess to ensure a thin, even coating.
- Cook chicken: Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken breasts and cook for 4 to 5 minutes on each side until golden brown and fully cooked through. Remove the chicken from the skillet and set aside.
- Sauté mushrooms and garlic: In the same skillet, add the remaining 2 tablespoons of butter. Add the sliced mushrooms and sauté for 4 to 5 minutes until they are softened and browned. Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Deglaze and simmer sauce: Pour in the Marsala wine, scraping up any browned bits stuck to the skillet’s bottom. Let the wine simmer for about 2 minutes until it has reduced slightly. Stir in the chicken broth and continue simmering for 3 to 4 minutes until the sauce thickens somewhat.
- Combine and finish: Return the cooked chicken breasts to the skillet, spooning the sauce over them, and cook for another 2 minutes to meld the flavors. If desired, stir in the heavy cream at this point to enrich the sauce.
- Garnish and serve: Sprinkle chopped fresh parsley over the dish for a burst of color and freshness. Serve immediately with your choice of pasta, rice, or roasted vegetables.
Notes
- Pound chicken to an even thickness to ensure even cooking and tenderness.
- Use dry Marsala wine for the most authentic and savory flavor in this recipe.
- Leftover sauce can be refrigerated for up to 3 days and gently reheated.
