Description
This Savory Italian Chicken Marsala recipe features tender, pan-seared chicken breasts smothered in a rich and creamy mushroom Marsala wine sauce. The dish is perfect for an elegant yet easy weeknight dinner, offering deep flavors from sautéed cremini mushrooms, garlic, and a splash of Marsala wine, finished with butter and cream for a luscious sauce.
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 generously with salt and freshly ground black pepper to enhance flavor.
- Dredge in Flour: Place the all-purpose flour in a shallow dish. Dredge each chicken breast in the flour, ensuring an even coat, and shake off any excess to avoid clumping during cooking.
- Cook 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 per side until golden brown and cooked through. Remove from the skillet and set aside on a plate.
- Sauté Mushrooms: In the same skillet, add the remaining 2 tablespoons of olive oil and the sliced cremini mushrooms. Cook for 5-6 minutes, stirring occasionally, until the mushrooms are browned and have released their juices.
- Add Garlic: Stir in the minced garlic and sauté for 1-2 minutes until fragrant, enhancing the sauce’s depth of flavor.
- Deglaze with Marsala: Pour the Marsala wine into the skillet, scraping the bottom to lift any browned bits. Let the wine simmer for 2-3 minutes to reduce slightly and concentrate the flavor.
- Add Broth and Simmer: Pour in the chicken broth and bring the mixture to a gentle boil. Simmer for about 5 minutes to meld the flavors and slightly thicken the sauce.
- Finish Sauce: Stir in the unsalted butter and heavy cream. Reduce heat to low, then return the cooked chicken breasts to the skillet, spooning the mushroom sauce over them to coat thoroughly.
- Simmer Chicken in Sauce: Let the chicken simmer in the sauce for an additional 5 minutes. This step warms the chicken and slightly thickens the sauce for a luxurious finish.
- Garnish and Serve: Sprinkle chopped fresh parsley over the top before serving. Pair this delicious Chicken Marsala with sides like mashed potatoes, pasta, or roasted vegetables for a complete meal.
Notes
- Pound the chicken breasts evenly to ensure uniform cooking and tenderness.
- Use good quality Marsala wine for authentic flavor; sweet or dry Marsala can be used depending on preference.
- For a lighter option, substitute heavy cream with half-and-half, but the sauce will be less rich.
- If Marsala wine is unavailable, dry sherry or a dry white wine can be a suitable substitute.
- Ensure mushrooms are well browned for maximum flavor development in the sauce.
- Serve immediately for best taste and texture, as the sauce thickens upon standing.
