Chicken Marsala
A comforting yet sophisticated chicken dish featuring tender chicken breasts in a rich Marsala wine sauce with sautéed mushrooms.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
- Diet: None
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 cup flour for dredging
- 4 tablespoons butter
- 2 tablespoons olive oil
- 8 ounces cremini or button mushrooms, sliced
- 2 cloves garlic, minced
- 3/4 cup Marsala wine
- 1 cup chicken stock
- 1 tablespoon chopped fresh parsley
Instructions
- Season the chicken breasts with salt and pepper, then dredge in flour, shaking off the excess.
- Brown the chicken in a large skillet with butter and olive oil over medium heat, about 4-5 minutes per side, until golden.
- Remove the chicken and set aside.
- Sauté the mushrooms and garlic in the same skillet until the mushrooms are golden, about 5 minutes.
- Add the Marsala wine, scraping up any browned bits from the bottom of the pan, and let it reduce by half.
- Combine the chicken stock and return the chicken to the pan.
- Simmer for about 15 minutes, or until the chicken is cooked through and the sauce has thickened.
- Garnish with chopped parsley before serving.
Notes
For ultra-tender chicken, consider marinating in olive oil, lemon, and herbs before cooking. Leftovers can be stored for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 1g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 70mg
Find it online: https://doughgirlbylea.com/chicken-marsala/