Description
Classic Chicken Marsala is an elegant Italian-American dish featuring tender pan-seared chicken breasts simmered in a rich Marsala wine and mushroom sauce. It is savory, slightly sweet, and perfect for a comforting dinner.
Ingredients
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour (for dredging)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 8 ounces cremini or button mushrooms, sliced
- 3 cloves garlic, minced
- 3/4 cup Marsala wine
- 3/4 cup chicken broth
- 1/4 cup heavy cream (optional)
- 2 tablespoons fresh parsley, chopped
Instructions
- Slice chicken breasts in half horizontally to create thinner cutlets. Season 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 heat.
- Cook 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 sliced mushrooms. Sauté until softened and browned, about 5–7 minutes.
- Add minced garlic and cook for 30 seconds until fragrant.
- Pour in Marsala wine, scraping up browned bits from the pan. Simmer for 2–3 minutes to reduce slightly.
- Add chicken broth and simmer for 5 minutes until sauce thickens slightly.
- Stir in heavy cream if using, then return chicken to the pan. Simmer for 3–4 minutes until heated through.
- Garnish with fresh parsley and serve warm.
Notes
- Use dry Marsala wine for a traditional savory flavor.
- Pound chicken evenly for uniform cooking.
- Serve over pasta, mashed potatoes, or rice to soak up the sauce.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: Italian-American