Chicken Marsala is a classic Italian-American dish featuring tender chicken in a rich, flavorful Marsala wine sauce with mushrooms. Perfect for a cozy dinner or special occasion.
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour (or gluten-free substitute)
- 1/2 teaspoon salt , 1/4 teaspoon black pepper
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter
- 8 oz (225 g) cremini or button mushrooms, sliced
- 1/2 cup dry Marsala wine
- 1/2 cup chicken broth
- 1/4 cup heavy cream (optional, for a creamy version)
- Fresh parsley, chopped (for garnish)
- Prepare the chicken: Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness, about 1/2 inch thick. Mix the flour, salt, and pepper on a plate. Dredge the chicken in the flour mixture, shaking off any excess.
- Cook the chicken: Heat olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the chicken breasts and cook for 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken and set aside.
- Sauté the mushrooms: Add the remaining butter to the skillet. Stir in the mushrooms and cook for 4-5 minutes, or until they release their liquid and become golden.
- Deglaze the pan: Pour in the Marsala wine and scrape up any browned bits from the bottom of the skillet. Cook for 2-3 minutes to reduce the wine slightly.
- Make the sauce: Add the chicken broth and, if desired, the heavy cream. Simmer for 5 minutes, stirring occasionally, until the sauce thickens slightly.
- Combine and serve: Return the chicken to the skillet, spooning the sauce and mushrooms over the top. Cook for 2-3 minutes to reheat the chicken. Garnish with chopped parsley and serve warm.