Description
Tender chicken breasts simmered in a rich and savory Marsala mushroom sauce. A classic Italian-American dish perfect for any occasion.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 6–8 ounces each)
- 1/2 cup all-purpose flour, for dredging
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 4 tablespoons butter, divided (2 tablespoons for cooking chicken, 2 tablespoons for the sauce)
- 1 pound cremini or button mushrooms, sliced
- 2 medium shallots, finely minced
- 4 cloves garlic, minced
- 1 cup dry Marsala wine
- 1/2 cup chicken broth
- 1/4 cup heavy cream (optional, for extra richness)
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- Prepare the Chicken: Place each chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound the chicken to an even thickness of about 1/4 inch.
- In a shallow dish, combine the flour, salt, and pepper.
- Dredge each chicken breast in the flour mixture, making sure to coat both sides completely. Shake off any excess flour.
- Cook the Chicken: Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.
- Carefully place the dredged chicken breasts in the skillet. Cook for about 3-4 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
- Remove the cooked chicken breasts from the skillet and set them aside on a plate. Cover them loosely with foil to keep them warm.
- Make the Marsala Mushroom Sauce: In the same skillet, add the remaining 2 tablespoons of butter. Let it melt over medium heat.
- Add the sliced mushrooms to the skillet. Cook, stirring occasionally, until they are softened and browned, about 8-10 minutes.
- Add the minced shallots and garlic to the skillet. Cook for another 1-2 minutes, until fragrant.
- Pour in the dry Marsala wine. Use a wooden spoon to scrape up any browned bits from the bottom of the skillet.
- Let the Marsala wine simmer for about 5-7 minutes, or until it has reduced by about half.
- Pour in the chicken broth and bring the sauce back to a simmer. Let it simmer for another 2-3 minutes.
- (Optional) If you want a richer sauce, stir in the heavy cream. Simmer for another minute or two, until the sauce has thickened to your desired consistency.
- Season the sauce with salt and pepper to taste.
- Bring it All Together: Return the cooked chicken breasts to the skillet with the Marsala mushroom sauce.
- Spoon the sauce over the chicken, making sure to coat each breast evenly.
- Let the chicken simmer in the sauce for a few minutes, allowing the flavors to meld together.
- Remove the skillet from the heat.
- Garnish with fresh chopped parsley.
- Serve over pasta, rice, or mashed potatoes.
Notes
- Don’t overcook the chicken. Use a meat thermometer to ensure it reaches 165°F (74°C).
- Use good quality dry Marsala wine.
- Feel free to add other vegetables to the sauce, such as sliced onions or bell peppers.
- For gluten-free, use a gluten-free flour blend.
- For dairy-free, omit the butter and use olive oil instead. Omit the heavy cream.
- To thicken the sauce, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water. Add this slurry to the sauce and simmer until thickened.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- You can prepare the Chicken Marsala ahead of time. Cook the chicken and make the sauce as directed, then store them separately in the refrigerator. When you’re ready to serve, reheat the sauce in a skillet and add the chicken. Simmer for a few minutes until the chicken is heated through.
- Prep Time: 15 minutes
- Cook Time: 30 minutes