Ingredients
Equipment
Method
- Prepare the Chicken: Season the chicken breasts with salt and pepper. Dredge them in the flour, shaking off any excess. This step helps the chicken brown nicely while cooking.
- Cook the Chicken: In a large skillet, heat the olive oil over medium heat. Once hot, add the chicken breasts and cook for 4-5 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set it aside.
- Sauté the Mushrooms: In the same skillet, melt the butter. Add the sliced mushrooms and cook for 4-5 minutes until they become tender and release their moisture.
- Deglaze the Pan: Pour in the Marsala wine to deglaze the pan, scraping up any browned bits from the bottom of the skillet. This step adds extra flavor to the sauce.
- Add the Chicken Broth: Stir in the chicken broth and simmer for 5 minutes, allowing the sauce to reduce slightly.
- Return Chicken to the Pan: Place the cooked chicken breasts back into the skillet, spooning some of the sauce over the top. Let everything simmer for an additional 5 minutes so the chicken absorbs the flavors.
- Finish and Serve: Once the chicken is heated through and the sauce is rich and flavorful, remove the skillet from the heat. Garnish with fresh parsley if desired, and serve your Chicken Marsala over pasta, mashed potatoes, or with a side of sautéed vegetables.
Notes
Marsala Wine: The Marsala wine you use makes a big difference. A dry Marsala wine is best for cooking because it balances the sweetness of the sauce. Don’t substitute with sweet Marsala unless you prefer a sweeter taste. Chicken Breasts: Make sure to pound your chicken breasts evenly so they cook uniformly. You can also use boneless, skinless thighs if you prefer. Storage: Leftover Chicken Marsala can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat to prevent the chicken from becoming dry.