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Chicken Marsala

Chicken breasts with mushrooms in a rich Marsala wine sauce
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Savor the rich and savory flavors of Chicken Marsala, an Italian-American classic that pairs tender chicken with a luscious mushroom and Marsala wine sauce. Perfect for a cozy dinner, this dish is both comforting and elegant.

Ingredients

Scale

4 boneless, skinless chicken breasts

Salt and pepper to taste

1/2 cup all-purpose flour

4 tablespoons olive oil

8 ounces cremini or button mushrooms, sliced

2 garlic cloves, minced

1/2 cup Marsala wine

1/2 cup chicken broth

1/4 cup heavy cream (optional for extra richness)

2 tablespoons unsalted butter

2 tablespoons chopped fresh parsley

Instructions

  1. Place the chicken breasts between two pieces of plastic wrap and pound to an even thickness, about 1/2 inch. Season both sides with salt and pepper, then dredge in flour, shaking off the excess.
  2. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken breasts and cook until golden brown on both sides, about 3-4 minutes per side. Remove the chicken from the skillet and set aside.
  3. In the same skillet, add the remaining 2 tablespoons of olive oil. Add the mushrooms and cook until they are browned and have released their juices, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
  4. Pour in the Marsala wine and chicken broth, stirring to combine. Bring to a simmer and cook for 5 minutes, allowing the sauce to reduce slightly.
  5. Stir in the heavy cream (if using) and return the chicken breasts to the skillet. Simmer for another 5-7 minutes, or until the chicken is cooked through and the sauce has thickened.
  6. Stir in the butter and sprinkle with chopped parsley before serving.

Notes

Serve Chicken Marsala over pasta, mashed potatoes, or with a side of sautéed green beans.

For a gluten-free version, use gluten-free flour to dredge the chicken.

Nutrition

Find it online: https://palmersdirecttoyou.com/chicken-marsala/