Description
This Savory Italian Chicken Marsala features tender, pan-seared chicken breasts smothered in a rich mushroom and Marsala wine sauce, finished with a touch of cream and fresh parsley. It’s a comforting classic Italian dish perfect for an elegant weeknight dinner or special occasion.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts (about 1 1/2 pounds)
- Salt and freshly ground black pepper, to taste
- 1/2 cup all-purpose flour, for dredging
- 4 tablespoons olive oil, divided
Mushroom Sauce
- 8 ounces cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1/2 cup Marsala wine
- 1 cup chicken broth
- 2 tablespoons unsalted butter
- 1/4 cup heavy cream
- 2 tablespoons chopped fresh parsley
Instructions
- Prepare Chicken: Begin by pounding the chicken breasts to a uniform thickness, about 1/2 inch, using a meat mallet. Season both sides of the chicken with salt and freshly ground black pepper.
- Dredge Chicken: Place the flour in a shallow dish and dredge each chicken breast in the flour, shaking off any excess.
- Sear Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
- Cook Mushrooms: In the same skillet, add the remaining 2 tablespoons of olive oil and the sliced mushrooms. Cook the mushrooms for 5-6 minutes, stirring occasionally, until they are browned and release their juices.
- Sauté Garlic: Add the minced garlic to the mushrooms and sauté for an additional 1-2 minutes until fragrant.
- Deglaze with Marsala: Pour the Marsala wine into the skillet to deglaze, scraping up any browned bits from the bottom of the pan. Allow the wine to simmer for about 2-3 minutes to reduce slightly.
- Add Broth and Simmer: Add the chicken broth to the skillet and bring the mixture to a gentle boil. Let it simmer for about 5 minutes, allowing the flavors to meld.
- Add Butter and Cream: Stir in the butter and heavy cream, then reduce the heat to low. Return the chicken breasts to the skillet, spooning the mushroom sauce over the top.
- Simmer Chicken in Sauce: Allow the chicken to simmer in the sauce for an additional 5 minutes, warming the chicken and thickening the sauce slightly.
- Garnish and Serve: Garnish with chopped fresh parsley before serving. Serve the Chicken Marsala with your choice of side dish, such as mashed potatoes, pasta, or roasted vegetables.
Notes
- For best results, pound the chicken evenly for uniform cooking.
- Use cremini mushrooms for a robust flavor, but white button mushrooms can be substituted.
- Marsala wine can be found at most liquor stores or specialty food shops.
- Cooking time may vary slightly depending on the thickness of the chicken breasts.
- Serve with complementary sides like mashed potatoes, pasta, or roasted vegetables to complete the meal.
