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- 4 boneless, skinless chicken breasts (about 6 oz each)
- 1 cup all-purpose flour (for dredging)
- Salt and pepper (to taste)
- 4 tablespoons olive oil
- 8 oz cremini or button mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup Marsala wine
- 1 cup chicken broth
- 2 tablespoons unsalted butter
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Chicken: Start by seasoning the chicken breasts with salt and pepper. Dredge each piece in flour, shaking off the excess.
- Sauté the Chicken: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the chicken breasts and cook for about 5-7 minutes on each side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Cook the Mushrooms: In the same skillet, add the remaining olive oil and sauté the sliced mushrooms until they are browned and tender, about 5 minutes. Add the minced garlic and cook for an additional minute, until fragrant.
- Deglaze the Pan: Pour in the Marsala wine, scraping the bottom of the pan to release the flavorful browned bits. Allow the wine to simmer for about 2-3 minutes until it reduces slightly.
- Add Broth and Finish the Sauce: Stir in the chicken broth and bring the mixture to a simmer. Return the chicken to the skillet and cook for another 5 minutes, allowing the flavors to meld. Stir in the butter for a glossy finish.
- Serve: Plate the chicken and spoon the mushroom sauce over the top. Garnish with freshly chopped parsley and serve immediately.
Notes
- Wine Choice: Opt for a dry Marsala wine for a more balanced flavor. Sweet Marsala can also be used, but adjust the sweetness of the dish accordingly.
- Mushroom Variations: Feel free to experiment with different mushroom varieties like shiitake or portobello for added flavor.
- Storing Leftovers: Chicken Marsala can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
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Chicken Marsala Recipe
Indulge in the rich flavors of this classic Chicken Marsala recipe, where tender chicken breasts are sautéed to perfection and paired with a luscious mushroom and Marsala wine sauce. This dish is not only a delightful addition to your dinner table but also a great way to impress family and friends with your culinary skills. Perfect for a cozy night in or a special occasion, this recipe offers an elegant taste of Italian cuisine right in your home.
Ingredients
- 4 boneless skinless chicken breasts (about 6 oz each)
- 1 cup all-purpose flour for dredging
- Salt and pepper to taste
- 4 tablespoons olive oil
- 8 oz cremini or button mushrooms sliced
- 2 cloves garlic minced
- 1 cup Marsala wine
- 1 cup chicken broth
- 2 tablespoons unsalted butter
- Fresh parsley chopped (for garnish)
Instructions
- Prepare the Chicken: Start by seasoning the chicken breasts with salt and pepper. Dredge each piece in flour, shaking off the excess.
- Sauté the Chicken: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the chicken breasts and cook for about 5-7 minutes on each side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Cook the Mushrooms: In the same skillet, add the remaining olive oil and sauté the sliced mushrooms until they are browned and tender, about 5 minutes. Add the minced garlic and cook for an additional minute, until fragrant.
- Deglaze the Pan: Pour in the Marsala wine, scraping the bottom of the pan to release the flavorful browned bits. Allow the wine to simmer for about 2-3 minutes until it reduces slightly.
- Add Broth and Finish the Sauce: Stir in the chicken broth and bring the mixture to a simmer. Return the chicken to the skillet and cook for another 5 minutes, allowing the flavors to meld. Stir in the butter for a glossy finish.
- Serve: Plate the chicken and spoon the mushroom sauce over the top. Garnish with freshly chopped parsley and serve immediately.
Notes
- Wine Choice: Opt for a dry Marsala wine for a more balanced flavor. Sweet Marsala can also be used, but adjust the sweetness of the dish accordingly.
- Mushroom Variations: Feel free to experiment with different mushroom varieties like shiitake or portobello for added flavor.
- Storing Leftovers: Chicken Marsala can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
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