Chicken Marsala Recipe
Italian-American · Main course · 35 min total
A classic Italian-American dish featuring pan-seared chicken breasts in a rich, savory Marsala wine sauce with mushrooms. This recipe is quick enough for a weeknight yet elegant for company.
15
min prep
min prep
20
min cook
min cook
4
servings
servings
420
kcal/serving
kcal/serving
Ingredients
- 4 boneless, skinless chicken breast halves (about 1.5 lbs), pounded to 1/2-inch thickness
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter, divided
- 8 oz cremini mushrooms, sliced
- 1/2 cup dry Marsala wine
- 1/2 cup chicken broth
- 2 tablespoons fresh parsley, chopped
Instructions
- Season chicken breasts with salt and pepper. Dredge in flour, shaking off excess.
- Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add chicken and cook until golden brown, about 3-4 minutes per side. Transfer to a plate.
- Reduce heat to medium. Add remaining 1 tablespoon butter and mushrooms. Cook until mushrooms are golden and have released their liquid, about 5 minutes.
- Pour in Marsala wine and chicken broth, scraping up any browned bits. Bring to a simmer and cook until sauce slightly thickens, about 3-4 minutes.
- Return chicken to the skillet, spoon sauce over. Simmer for 2-3 minutes until chicken is cooked through. Sprinkle with parsley and serve.
Tips
- For a richer sauce, add 2 tablespoons heavy cream at the end.
- Serve with mashed potatoes, pasta, or crusty bread to soak up the sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
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