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Chicken Marsala

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A classic Italian dish featuring pan-seared chicken breasts served in a rich Marsala wine and mushroom sauce.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 1 cup mixed mushrooms (button, cremini, shiitake)
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 1 cup Marsala wine
  • 1 cup chicken broth
  • 1 tablespoon all-purpose flour
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Fresh parsley, chopped (optional)

Instructions

  1. Season the chicken breasts with salt and pepper.
  2. In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add the chicken and cook until browned on both sides and cooked through, about 5-6 minutes per side. Remove the chicken from the skillet and set aside.
  3. In the same skillet, add the remaining 1 tablespoon of butter. Add the mushrooms and cook until they release their moisture and start to brown, about 3-4 minutes.
  4. Add the garlic and cook for 1 minute.
  5. Pour in the Marsala wine and chicken broth, scraping the bottom of the skillet to release any browned bits. Bring the mixture to a simmer and cook until the liquid has reduced by half, about 3-4 minutes.
  6. Stir in the flour to thicken the sauce slightly. Return the chicken to the skillet and spoon some of the sauce over the top of each breast.
  7. Serve the chicken hot, garnished with chopped parsley if desired.

Notes

This recipe is quick, easy, and perfect for both weeknights and special occasions. The Marsala wine gives it a rich, sophisticated flavor. Serve with pasta or rice to soak up the sauce.

Nutrition

Find it online: https://www.receipster.com/chicken-marsala-recipe/

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