Chicken Marsala with Mushrooms (Printer-friendly)
Tender chicken breasts simmered in a Marsala wine sauce with mushrooms and fresh parsley for a flavorful dish.
# What You'll Need:
→ Chicken
01 - 4 boneless skinless chicken breasts
02 - Salt and freshly ground black pepper to taste
03 - 1/3 cup all-purpose flour (use gluten-free flour for GF option)
→ Sauté & Sauce
04 - 3 tablespoons olive oil
05 - 2 tablespoons unsalted butter
06 - 10 oz cremini or white mushrooms, sliced
07 - 3 cloves garlic, minced
08 - 3/4 cup dry Marsala wine
09 - 3/4 cup low-sodium chicken broth
10 - 2 tablespoons heavy cream (optional, for creamier sauce)
→ Garnish
11 - 1/4 cup fresh flat-leaf parsley, chopped
12 - Lemon wedges, for serving (optional)
# How To Make It:
01 - Place chicken breasts between two sheets of plastic wrap and gently pound to 1/2-inch thickness. Season both sides with salt and pepper, then dredge in flour, shaking off excess.
02 - Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken and cook 3-4 minutes per side until golden brown and just cooked through. Transfer to a plate and tent with foil.
03 - Add remaining 1 tablespoon olive oil and the butter to the skillet. Add mushrooms and cook 5-6 minutes, stirring occasionally, until browned and their liquid has evaporated.
04 - Add garlic and sauté for 30 seconds until fragrant.
05 - Pour in Marsala wine, scraping up any browned bits. Simmer 2-3 minutes to reduce slightly.
06 - Add chicken broth and return chicken breasts (and any juices) to the skillet. Simmer 7-8 minutes, turning chicken once, until sauce has thickened slightly.
07 - Stir in heavy cream if using, and simmer for 1 minute.
08 - Remove from heat. Sprinkle with chopped parsley and serve immediately, with lemon wedges if desired.
# Expert Tips:
01 -
- The sauce comes together in minutes but tastes like it simmered for hours
- Its the perfect fancy dinner that doesnt require advanced techniques
02 -
- Do not overcrowd the pan when searing chicken or it will steam instead of brown
- Let the Marsala reduce properly before adding broth or the sauce will taste thin and watery
03 -
- Pat the chicken completely dry before seasoning for better browning
- Warm your plates before serving to keep the food hot longer