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Chicken Marsala

Chicken Marsala is a classic Italian-American dish featuring tender chicken breasts sautéed to perfection and simmered in a rich and flavorful Marsala wine sauce with mushrooms. This dish is perfect for a cozy dinner or special occasions.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian-American
Servings 4 People
Calories 320 kcal

Equipment

  • 1 large skillet
  • 1 meat mallet or rolling pin
  • 1 tongs
  • 1 measuring cups and spoons
  • 1 cutting board

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts Approximately 1.5 pounds.
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 tablespoons olive oil
  • 8 ounces sliced mushrooms Such as cremini or button mushrooms.
  • 3/4 cup Marsala wine
  • 1 cup chicken broth
  • 4 tablespoons unsalted butter Divided.
  • 2 tablespoons fresh parsley Chopped, for garnish.

Instructions
 

  • Place each chicken breast between two pieces of plastic wrap or parchment paper. Use a meat mallet or rolling pin to gently pound the chicken to an even thickness of about 1/2 inch.
  • In a shallow dish, combine the flour, salt, and black pepper. Dredge each chicken breast in the flour mixture, shaking off any excess.
  • Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add two chicken breasts to the skillet. 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. Repeat with the remaining chicken and oil.
  • In the same skillet, add the sliced mushrooms and sauté for about 5 minutes until they are browned and tender.
  • Pour in the Marsala wine, scraping any brown bits from the bottom of the skillet. Allow the wine to simmer for 2-3 minutes until slightly reduced.
  • Add the chicken broth and bring the mixture to a simmer. Return the cooked chicken to the skillet and cook for an additional 5 minutes, allowing the chicken to absorb the flavors of the sauce.
  • Stir in 2 tablespoons of butter until melted and combined with the sauce. Remove from heat.
  • Serve the chicken marsala hot, spooning the sauce and mushrooms over the top. Garnish with chopped fresh parsley.

Notes

For a richer flavor, consider adding a small amount of heavy cream to the sauce at the end.
Serve with pasta, mashed potatoes, or crusty bread to soak up the delicious sauce.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.