Chicken Marsala
A classic Italian-American dish featuring tender chicken breasts in a rich mushroom sauce with Marsala wine, perfect for weeknight dinners or special occasions.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
- Diet: Paleo
Ingredients
- 4 boneless, skinless chicken breasts
- Salt and pepper (to taste)
- 1 cup all-purpose flour (for dredging)
- 3 tablespoons olive oil (for sautéing)
- 8 ounces cremini or button mushrooms (sliced)
- 2 cloves garlic (minced)
- 1 cup Marsala wine (for the sauce)
- 1 cup chicken broth (or low-sodium chicken stock)
- 2 tablespoons unsalted butter (to finish the sauce)
- Fresh parsley (for garnish)
Instructions
- Start by seasoning the chicken breasts with salt and pepper. Dredge each piece in all-purpose flour, shaking off the excess to ensure a light coating.
- In a large skillet, heat the olive oil over medium-high heat until shimmering.
- Add the chicken breasts to the skillet. Cook for about 5-7 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the sliced mushrooms and sauté until browned, about 4-5 minutes. Stir in the minced garlic and cook for an additional minute.
- Pour in the Marsala wine, scraping the browned bits from the bottom of the skillet. Allow the wine to simmer for 2 minutes, then add the chicken broth. Taste and adjust seasoning if necessary.
- Return the cooked chicken to the skillet, spooning the sauce over each piece. Let it simmer for 5-10 minutes to heat through and blend flavors.
- Stir in the butter until melted and the sauce is glossy. Remove from heat.
- Plate the Chicken Marsala, top with a sprinkle of fresh parsley, and enjoy!
Notes
Pound the chicken for even cooking and use a good-quality Marsala wine for the best flavor. Avoid overcrowding the skillet when cooking the chicken.