Description
Chicken Marsala is a classic Italian-American dish featuring tender chicken breasts sautéed to a golden brown and smothered in a rich, flavorful sauce made from Marsala wine, mushrooms, and butter. This comforting entree is perfect for an elegant weeknight dinner or special occasion, delivering savory and slightly sweet flavors with every bite.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- Flour for dredging (about 1/2 cup)
Sauce
- 8 ounces cremini or button mushrooms, sliced
- 3/4 cup dry Marsala wine
- 1/2 cup low-sodium chicken broth
- 4 tablespoons olive oil
- 4 tablespoons unsalted butter, divided
Instructions
- Season and Dredge the Chicken: Pat the chicken breasts dry and season both sides with salt and pepper. Lightly dredge each breast in flour, shaking off any excess.
- Sauté the Chicken: Heat olive oil and 2 tablespoons of butter in a large skillet over medium heat. Add the chicken breasts and cook for 4 to 5 minutes on each side, or until they develop a golden-brown crust and are cooked through. Remove the chicken from the skillet and set aside.
- Cook the Mushrooms: In the same skillet, add the sliced mushrooms. Cook them, stirring occasionally, until browned and tender, about 5 minutes.
- Deglaze with Marsala Wine: Pour the dry Marsala wine into the skillet with the mushrooms, scraping up the browned bits from the bottom of the pan. Let the mixture simmer for a couple of minutes to reduce slightly.
- Add Broth and Simmer Chicken: Stir in the chicken broth and return the chicken breasts to the skillet. Let everything simmer together for about 5 minutes so the flavors meld and the sauce thickens.
- Finish the Sauce: Stir in the remaining 2 tablespoons of butter until melted and the sauce becomes glossy and rich.
- Serve: Plate the chicken breasts and spoon the mushroom Marsala sauce over the top. Serve warm with your choice of sides.
Notes
- For a thicker sauce, you can simmer it longer or add a slurry of flour and water.
- Chicken breasts can be butterflied or pounded thinner if you prefer quicker cooking and more even browning.
- Substitute cremini mushrooms with button mushrooms or shiitake for varied flavor.
- Use low-sodium chicken broth to control the salt content more accurately.
- This dish pairs wonderfully with mashed potatoes, pasta, or sautéed vegetables.
