Description
Chicken Marsala is a classic Italian-American dish featuring tender chicken breasts sautéed to golden perfection and smothered in a rich, savory sauce made from Marsala wine, mushrooms, and butter. This flavorful recipe is perfect for a comforting weeknight dinner or a special occasion meal.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- Flour for dredging
Sauce and Cooking
- 8 ounces cremini or button mushrooms, sliced
- 3/4 cup dry Marsala wine
- 1/2 cup low-sodium chicken broth
- 4 tablespoons olive oil
- 4 tablespoons unsalted butter
Instructions
- Season and Dredge: Season the chicken breasts with salt and pepper on both sides, then lightly dredge each breast in flour, shaking off any excess to ensure a thin, even coating.
- Cook Chicken: Heat olive oil and 2 tablespoons of butter in a large skillet over medium heat. Add the chicken breasts and cook for 4-5 minutes per side until golden brown and cooked through. Remove the cooked chicken from the skillet and set aside.
- Sauté Mushrooms: In the same skillet, add the sliced mushrooms. Cook, stirring occasionally, until they are browned and have released their moisture, about 5 minutes.
- Add Marsala Wine: Pour the dry Marsala wine into the skillet with the mushrooms, scraping the bottom of the pan to loosen any browned bits for extra flavor. Allow the wine to simmer for a couple of minutes to reduce slightly.
- Add Chicken Broth and Simmer: Pour in the chicken broth and return the chicken breasts to the skillet. Simmer everything together for about 5 minutes to meld the flavors and heat the chicken through.
- Finish Sauce: Stir in the remaining 2 tablespoons of butter until melted and the sauce is glossy and well combined.
- Serve: Serve the chicken breasts warm, drizzled with the rich Marsala mushroom sauce.
Notes
- To ensure the chicken cooks evenly, pound the chicken breasts to an even thickness before seasoning.
- You can substitute cremini mushrooms with white button mushrooms if preferred.
- For a gluten-free version, use gluten-free flour or cornstarch for dredging.
- Serve Chicken Marsala over pasta, mashed potatoes, or rice to soak up the flavorful sauce.
