Chicken Marsala
A classic Italian-American dish that pairs tender sautéed chicken with mushrooms in a silky Marsala wine sauce. This version is approachable for weeknights but flavorful enough to feel special.
Ingredients
- 4 boneless skinless chicken breasts, pounded to even thickness (about 1 1/2 pounds)
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1 lb cremini or white mushrooms, sliced
- 2 cloves garlic, minced
- 3/4 cup Marsala wine (sweet or dry, to taste)
- 1/2 cup chicken stock or broth
- 2 tbsp unsalted butter
- 2 tbsp fresh parsley, chopped (optional for garnish)
Instructions
- Season the chicken with salt and pepper, then dredge in flour, shaking off any excess.
- In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook until golden and just cooked through, about 3-4 minutes per side. Remove to a plate and tent with foil.
- In the same skillet, add the mushrooms. Sauté until they release their moisture and start to brown, about 5-7 minutes. Add the garlic and cook for another 30 seconds.
- Pour in the Marsala wine, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes until slightly reduced.
- Stir in the chicken stock and simmer until the sauce thickens a bit, about 4-5 minutes. Return the chicken to the pan, spooning some sauce over it. Stir in the butter until glossy.
- Taste and adjust salt or pepper if needed. Garnish with parsley and serve over pasta, mashed potatoes, or a bed of spinach.