Chicken Marsala with Mushroom Sauce Recipe | Elegant Italian-Inspired Dish

 

Ingredients:

4 boneless, skinless chicken breasts

1/2 cup all-purpose flour

1 teaspoon salt

1/2 teaspoon pepper

1 tablespoon olive oil

3 tablespoons butter, divided

8 oz cremini or button mushrooms, sliced

2 cloves garlic, minced

3/4 cup Marsala wine

3/4 cup chicken broth

1/4 cup heavy cream (optional, for a richer sauce)

Fresh parsley, chopped (for garnish)

Instructions:

Prepare the chicken: Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness (about 1/2 inch). Mix the flour, salt, and pepper on a plate. Dredge each chicken breast in the flour mixture, shaking off any excess.

Cook the chicken: In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat. Cook the chicken breasts for 4-5 minutes per 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 tablespoon of butter. Add the sliced mushrooms and cook for 5-7 minutes, until they release their moisture and begin to brown. Stir in the minced garlic and cook for an additional 1-2 minutes.

Make the sauce: Pour the Marsala wine into the skillet, scraping up any browned bits from the bottom. Let it simmer for 2 minutes to reduce slightly. Add the chicken broth and simmer for another 5 minutes, allowing the sauce to thicken. If you prefer a creamier sauce, stir in the heavy cream at this stage and cook for an additional 2 minutes.

Finish the dish: Return the cooked chicken breasts to the skillet, spooning the sauce and mushrooms over the top. Let it simmer for 2-3 minutes to heat the chicken through.

Serve: Garnish with chopped parsley and serve hot, preferably with mashed potatoes or pasta to soak up the delicious sauce.

Time needed: 40-45 minutes total.

Calories: Approximately 500-550 per serving.