Chicken Marsala is a classic Italian-American dish featuring tender, pan-fried chicken breasts cooked in a rich and savory Marsala wine sauce with sautéed mushrooms and garlic. This recipe creates a flavorful meal that's perfect served over pasta or mashed potatoes for a comforting dinner.
Total Time:30 minutes
Yield:2 servings
Ingredients
Chicken
2 boneless, skinless chicken breasts
Salt and pepper, to taste
1/2 cup all-purpose flour
2 tablespoons olive oil
Sauce
4 ounces mushrooms, sliced
2 cloves garlic, minced
1/2 cup Marsala wine
1/2 cup chicken broth
2 tablespoons unsalted butter
Fresh parsley, chopped, for garnish
Instructions
Prepare the Chicken: Season the chicken breasts generously with salt and pepper. Dredge each piece in the all-purpose flour, shaking off any excess to create a light coating.
Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Place the coated chicken breasts in the skillet and cook them for about 5 minutes on each side or until they are golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
Sauté the Mushrooms: Using the same skillet, add the sliced mushrooms and minced garlic. Cook for approximately 5 minutes, stirring occasionally, until the mushrooms are browned and tender.
Make the Sauce: Pour the Marsala wine and chicken broth into the skillet, using a spoon to scrape any browned bits from the bottom of the pan. Bring the mixture to a simmer and allow it to cook for about 5 minutes until the sauce slightly thickens. Stir in the butter until it melts, enriching the sauce.
Combine and Serve: Return the cooked chicken breasts to the skillet, spooning the Marsala sauce over the top to coat the meat. Garnish with freshly chopped parsley and serve immediately, ideally alongside pasta or mashed potatoes.
Notes
For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
Marsala wine can be found in most liquor stores or well-stocked grocery stores; if unavailable, dry sherry can be used as a substitute.
Use fresh mushrooms for the best flavor, but canned mushrooms can be used in a pinch.
Allow the chicken to rest for a few minutes after cooking to retain its juices.
To make the dish dairy-free, omit the butter or substitute it with a dairy-free alternative.
