Description
Chicken Marsala is a classic Italian-American dish featuring tender pan-seared chicken breasts simmered in a rich Marsala wine sauce with mushrooms and garlic.
Ingredients
- 4 boneless, skinless chicken breasts (about 1 1/2 lbs), pounded thin
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 8 oz cremini or button mushrooms, sliced
- 3 cloves garlic, minced
- 3/4 cup Marsala wine
- 3/4 cup chicken broth
- 1/2 cup heavy cream (optional, for creamy version)
- 2 tablespoons fresh parsley, chopped
Instructions
- Season the chicken with salt and pepper, then dredge lightly in flour, shaking off excess.
- Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
- Cook the chicken for 4–5 minutes per side until golden brown and cooked through. Remove and set aside.
- In the same skillet, add remaining butter and sauté mushrooms for 5–6 minutes until browned.
- Add garlic and cook for 30 seconds until fragrant.
- Pour in Marsala wine, scraping up browned bits from the pan. Simmer for 2–3 minutes.
- Add chicken broth and simmer until slightly reduced, about 5 minutes.
- Stir in heavy cream if using and cook until sauce thickens.
- Return chicken to the skillet and simmer for 3–4 minutes until coated in sauce.
- Garnish with fresh parsley and serve warm.
Notes
- Use dry Marsala wine for a more traditional flavor.
- For a lighter version, omit the heavy cream.
- Serve over pasta, mashed potatoes, or rice.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American