Description
Savor the delightful taste of Chicken Marsala, a classic Italian-American dish featuring golden-brown chicken breasts enveloped in a rich mushroom and Marsala wine sauce. Ideal for cozy dinners or special occasions, this recipe combines tender chicken with a savory sauce for a truly satisfying meal.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 cup all-purpose flour, for dredging
- 4 tablespoons olive oil
- 4 tablespoons unsalted butter
- 8 ounces cremini or button mushrooms, sliced
- 3/4 cup Marsala wine
- 1 cup chicken broth
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Start by preparing the chicken breasts. If they are thick, you may want to butterfly them or pound them to an even thickness of about 1/2 inch. This ensures even cooking.
- Season both sides of the chicken breasts generously with salt and pepper.
- Place the flour in a shallow dish. Dredge each chicken breast in the flour, shaking off any excess.
- In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium-high heat. Allow the butter to melt and foam slightly.
- Once the skillet is hot, add the chicken breasts in a single layer. Cook for about 4-5 minutes on each side, or until they are golden brown and cooked through.
- Once cooked, remove the chicken from the skillet and place it on a plate. Cover it loosely with aluminum foil to keep it warm while you prepare the sauce.
- In the same skillet, add the remaining 2 tablespoons of olive oil and 2 tablespoons of butter. Allow the butter to melt over medium heat.
- Add the sliced mushrooms to the skillet. Sauté the mushrooms for about 5-7 minutes, or until they are browned and have released their moisture.
- Add the minced garlic and dried thyme to the mushrooms. Sauté for an additional 1-2 minutes until the garlic is fragrant.
- Pour in the Marsala wine, scraping the bottom of the skillet to deglaze and incorporate any browned bits. Allow the wine to simmer for about 2-3 minutes, reducing slightly.
- Add the chicken broth to the skillet and bring the mixture to a gentle simmer. Let it cook for another 5 minutes, allowing the sauce to thicken slightly.
- Return the cooked chicken breasts to the skillet, nestling them into the sauce. Spoon some of the sauce over the chicken to coat it.
- Let the chicken simmer in the sauce for an additional 3-5 minutes, allowing the flavors to meld and the chicken to heat through.
- Check the seasoning of the sauce and adjust with additional salt and pepper if needed.
- Once the chicken is heated through and the sauce has thickened to your liking, remove the skillet from the heat.
- Transfer the chicken to a serving platter, spooning the mushroom Marsala sauce over the top.
- Garnish with freshly chopped parsley for a pop of color and added flavor.
- Serve the Chicken Marsala hot, alongside your choice of sides such as mashed potatoes, pasta, or steamed vegetables.
Notes
- For a richer flavor, consider using a dry Marsala wine. Sweet Marsala can also work, but it will impart a sweeter taste to the dish.
- Ensure the skillet is hot enough before adding the chicken to achieve a nice sear.
- Dont overcrowd the skillet when cooking the chicken; this can cause steaming instead of browning.
- Feel free to add other herbs such as rosemary or basil for additional flavor.
- If you prefer a thicker sauce, you can mix a teaspoon of cornstarch with a tablespoon of water and stir it into the sauce during the last few minutes of cooking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes