Chicken Marsala
Chicken Marsala is a classic Italian-American dish featuring tender pan-seared chicken breasts smothered in a rich and savory Marsala wine sauce with earthy mushrooms. This restaurant-quality meal comes together in under 45 minutes and is perfect for a special weeknight dinner or an impressive dinner party dish.
Pan-seared chicken in a rich Marsala wine and mushroom sauce ready in 45 minutes.
Nutrition per serving
Ingredients
Chicken
Cooking
Sauce
Garnish
Instructions
Pound and Dredge the Chicken
Place chicken breasts between two sheets of plastic wrap and pound to an even 1/4 inch thickness. Season both sides generously with salt and pepper. Dredge each piece in flour, shaking off any excess so only a light coating remains.
Sear the Chicken
Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat until shimmering. Add the chicken pieces in a single layer and sear for 4 to 5 minutes per side until golden brown and cooked through. Transfer to a plate and cover loosely with foil.
Saute the Mushrooms
In the same skillet, add another tablespoon of butter and the sliced cremini mushrooms. Cook over medium heat for 5 to 6 minutes, stirring occasionally, until the mushrooms are golden and have released their moisture. Season lightly with salt and pepper.
Build the Marsala Sauce
Pour the Marsala wine into the skillet and use a wooden spoon to scrape up any browned bits from the bottom. Add the chicken broth and bring the mixture to a gentle boil. Reduce heat and simmer for 8 to 10 minutes until the sauce has reduced by about half and coats the back of a spoon.
Finish and Serve
Swirl in the remaining tablespoon of butter to give the sauce a silky finish. Return the chicken and any resting juices to the skillet and spoon the sauce generously over the top. Cook for 2 more minutes to heat through, then garnish with fresh parsley and serve immediately.
Substitutions
Common mistakes
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