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Chicken Marsala

A comforting dish featuring tender chicken breasts simmered in a rich, flavorful Marsala wine sauce with sautéed mushrooms and garlic.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 pieces Boneless, Skinless Chicken Breasts Pounded to an even thickness for perfect cooking.
  • 1/2 cup Flour For dredging the chicken.
  • 2 tablespoons Olive Oil For cooking the chicken.
  • 2 tablespoons Butter Adds richness to the dish.
  • 8 ounces Mushrooms, sliced Cremini or button mushrooms are suggested.
  • 3 cloves Garlic, minced Adds fragrance to the dish.
  • 1 cup Marsala Wine Can be substituted with chicken broth and grape juice for a non-alcoholic version.
  • 1/2 cup Chicken Broth For the sauce base.
Seasoning and garnish
  • to taste Salt and Pepper Essential basic seasonings.
  • to taste Fresh Parsley For garnish.

Method
 

Preparation
  1. Season the chicken breasts with salt and pepper, then lightly dredge them in flour, shaking off any excess.
Cooking
  1. In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat. Once melted and hot, add the chicken and cook for about 4-5 minutes on each side, or until golden brown and cooked through. Remove from the skillet and set aside.
  2. In the same skillet, add the remaining olive oil and butter. Sauté the sliced mushrooms until they are tender and browned, about 5-7 minutes.
  3. Stir in the minced garlic and cook for an additional minute.
  4. Pour in the Marsala wine, scraping the bottom of the skillet to release flavorful brown bits. Let it simmer for about 2-3 minutes.
  5. Stir in the chicken broth and let the sauce bubble and thicken slightly.
  6. Return the chicken to the skillet, allowing it to soak up the flavors for another 3-4 minutes.
  7. Garnish with freshly chopped parsley before serving.

Notes

For variations, consider adding a splash of cream for richer flavor or capers for a zesty kick. For gluten-free, use cornstarch instead of flour.