Classic Chicken Marsala features tender chicken breasts cooked in a savory Marsala wine and mushroom sauce, creating a rich, flavorful Italian-inspired dish perfect for dinner.
Author:Sandra
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:2 servings
Category:Main Course
Method:Stovetop
Cuisine:Italian
Ingredients
Chicken
2 boneless, skinless chicken breasts
Salt and pepper, to taste
1/2 cup all-purpose flour
2 tablespoons olive oil
Sauce
4 ounces mushrooms, sliced
2 cloves garlic, minced
1/2 cup Marsala wine
1/2 cup chicken broth
2 tablespoons unsalted butter
Fresh parsley, chopped, for garnish
Instructions
Prepare the Chicken: Season the chicken breasts with salt and pepper. Dredge them in flour, shaking off the excess flour evenly to coat.
Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the floured chicken breasts and cook for 5 minutes on each side until golden brown and fully cooked through. Remove chicken from skillet and set aside.
Sauté the Mushrooms: Using the same skillet, add the sliced mushrooms and minced garlic. Cook for about 5 minutes, stirring occasionally, until mushrooms are browned and tender.
Make the Sauce: Pour Marsala wine and chicken broth into the skillet, scraping the pan's bottom to deglaze and lift any browned bits. Bring to a simmer and cook for 5 minutes until sauce is slightly thickened. Stir in the butter until fully melted and incorporated.
Combine and Serve: Return the cooked chicken breasts to the skillet, spoon the sauce generously over the top. Garnish with freshly chopped parsley. Serve warm alongside pasta or mashed potatoes.
Notes
For extra flavor, marinate chicken in Marsala wine for 30 minutes before cooking.
If Marsala wine is unavailable, dry sherry can be used as a substitute.
Use gluten-free flour to make the dish gluten free.
Ensure the skillet is hot before adding the chicken to achieve a nice golden crust.
Leftover sauce pairs well with rice or steamed vegetables.