Description
Chicken Marsala is a classic Italian-American dish featuring tender chicken breasts cooked in a rich and savory Marsala wine sauce with mushrooms. Perfect for an elegant dinner or a cozy weeknight meal, this dish is easy to prepare yet full of sophisticated flavors. Serve it with mashed potatoes, pasta, or crusty bread for an unforgettable dining experience.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter
- 8 ounces cremini or button mushrooms, sliced
- 3 garlic cloves, minced
- 1 cup dry Marsala wine
- 1/2 cup chicken broth
- 1/4 cup heavy cream (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Prepare the Chicken:
- Place each chicken breast between two pieces of plastic wrap and pound to an even thickness (about 1/2 inch thick).
- Combine flour, salt, pepper, and garlic powder in a shallow dish. Dredge each chicken breast in the mixture, shaking off the excess.
- Cook the Chicken:
- Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
- Add the chicken and cook for 3-4 minutes per side until golden brown and cooked through. Remove from skillet and set aside.
- Cook the Mushrooms:
- In the same skillet, add the remaining butter.
- Sauté the mushrooms for 5-6 minutes until browned and tender. Add garlic and cook for another minute.
- Make the Marsala Sauce:
- Pour the Marsala wine into the skillet, scraping up any browned bits from the bottom. Simmer for 2-3 minutes.
- Add chicken broth and continue to simmer for 5 minutes until slightly reduced. For a creamier sauce, stir in the heavy cream.
- Combine and Serve:
- Return the cooked chicken to the skillet and spoon the sauce over the top. Simmer for 2-3 minutes until heated through.
- Garnish with fresh parsley and serve immediately.
Notes
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
- Use boneless chicken thighs if you prefer darker meat.
- If Marsala wine is unavailable, substitute with Madeira wine or a mix of dry white wine and a splash of brandy.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course