Chicken Marsala Mushrooms Parsley (Printer-friendly)
Tender chicken breasts simmered in a Marsala wine sauce with mushrooms and fresh parsley for a flavorful meal.
# What You'll Need:
→ Chicken
01 - 4 boneless skinless chicken breasts (about 1.5 lbs)
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon freshly ground black pepper
04 - 1/2 cup all-purpose flour (or gluten-free flour blend)
→ For Sautéing
05 - 3 tablespoons olive oil
06 - 2 tablespoons unsalted butter
→ Sauce
07 - 10 oz cremini or white mushrooms, sliced
08 - 3 cloves garlic, minced
09 - 3/4 cup Marsala wine (dry or sweet)
10 - 3/4 cup low-sodium chicken broth
11 - 1 teaspoon fresh thyme leaves (or 1/2 tsp dried thyme)
12 - 1/4 cup heavy cream (optional, for richer sauce)
→ Garnish
13 - 1/4 cup fresh flat-leaf parsley, chopped
14 - Lemon wedges (optional)
# How To Make It:
01 - Place chicken breasts between plastic wrap and pound to even 1/2-inch thickness. Season both sides with salt and pepper.
02 - Coat each chicken breast in flour, shaking off any excess.
03 - Heat 2 tablespoons olive oil and 1 tablespoon butter in large skillet over medium-high heat. Cook chicken 4–5 minutes per side until golden and cooked through. Transfer to plate and cover with foil.
04 - Add remaining 1 tablespoon olive oil and 1 tablespoon butter to skillet. Cook sliced mushrooms 5–6 minutes until browned and tender, stirring occasionally.
05 - Stir in garlic and thyme; cook 30 seconds until fragrant.
06 - Pour in Marsala wine, scraping up browned bits from bottom. Simmer 2–3 minutes to reduce slightly.
07 - Add chicken broth and bring to gentle simmer. Cook 3–4 minutes until sauce thickens slightly. Stir in heavy cream if using.
08 - Return chicken and accumulated juices to skillet. Simmer 2–3 minutes, spooning sauce over chicken until heated through.
09 - 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 all afternoon
- Perfect for when you want to impress without spending hours in the kitchen
02 -
- Don't skip the step of scraping up the browned bits, they contain all the deep flavor
- The sauce will continue thickening as it sits, so don't over-reduce it in the pan
03 -
- Pat the chicken completely dry before pounding to prevent splattering
- Use a thermometer to ensure chicken reaches 165F without overcooking