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Chicken Marsala

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A delightful and simple Chicken Marsala recipe featuring tender chicken breasts, sautéed mushrooms, and a rich Marsala wine sauce.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • Salt and pepper to taste
  • 1/2 cup all-purpose flour, for dredging
  • 4 tablespoons olive oil
  • 4 tablespoons butter
  • 8 ounces mushrooms, sliced
  • 3/4 cup Marsala wine
  • 1 cup chicken stock
  • 2 tablespoons chopped fresh parsley

Instructions

  1. Season the chicken breasts generously with salt and pepper. Dredge each breast in flour, ensuring an even coating. Shake off any excess flour.
  2. Heat the skillet over medium-high heat and combine 4 tablespoons of olive oil and 2 tablespoons of butter.
  3. Add the dredged chicken breasts and cook for about 4-5 minutes on each side, until they are golden brown. Remove and set aside.
  4. Add the remaining butter and sliced mushrooms to the skillet. Sauté until browned, about 5 minutes.
  5. Pour in the Marsala wine and chicken stock, scraping up any brown bits from the bottom of the pan.
  6. Bring the sauce to a boil, then reduce the heat and let it simmer for about 10 minutes to thicken.
  7. Return the cooked chicken to the skillet, coating it well with the sauce. Cook for an additional 3 minutes.
  8. Just before serving, sprinkle with chopped parsley.

Notes

Serve with creamy mashed potatoes or buttery egg noodles, and a crisp salad.

Nutrition

Find it online: https://doughgirlbylea.com/chicken-marsala-3/

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