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Chicken Marsala

Chicken Marsala

Chicken Marsala is a classic Italian-American dish featuring tender chicken breasts sautéed and simmered in a rich Marsala wine sauce with mushrooms. It’s a delightful and flavorful meal perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Italian-American
Servings 4 People
Calories 350 kcal

Equipment

  • 1 Large skillet
  • 1 Meat mallet or rolling pin
  • 1 Shallow dish for flour
  • 1 Tongs
  • 1 set Measuring cups and spoons
  • 1 Wooden spoon

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts Approximately 1.5 pounds total.
  • 1 cup all-purpose flour For dredging.
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 4 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • 8 ounces cremini or button mushrooms Sliced.
  • 3 cloves garlic Minced.
  • 1 cup Marsala wine
  • 1 cup chicken broth
  • 2 tablespoons fresh parsley Chopped, for garnish.

Instructions
 

  • Place each chicken breast between two pieces of plastic wrap and gently pound to an even thickness of about ½ inch using a meat mallet or rolling pin.
  • In a shallow dish, mix the flour with salt and pepper. Dredge each chicken breast in the flour, shaking off any excess.
  • Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken breasts and cook for about 4-5 minutes on each side, until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
  • In the same skillet, add the remaining olive oil and butter. Add the sliced mushrooms and sauté for about 5-7 minutes until they are browned.
  • Add the minced garlic and sauté for an additional minute until fragrant.
  • Pour in the Marsala wine, scraping up any browned bits from the bottom of the skillet. Allow it to simmer for about 2-3 minutes.
  • Add the chicken broth and return the chicken to the skillet. Simmer for another 10 minutes to allow the flavors to meld and the sauce to thicken slightly.
  • Taste and adjust seasoning with salt and pepper if necessary.
  • Serve the chicken hot, drizzled with the sauce, and garnish with chopped parsley.

Notes

This dish pairs well with mashed potatoes, pasta, or a side of vegetables.
For a lighter version, you can use skinless chicken thighs instead of breasts.
Marsala wine can be found in most grocery stores. If you can't find it, a dry sherry can be a good substitute.