Chicken Marsala
Savor the simplicity of Chicken Marsala—a quick, flavorful delight. Season and sear chicken, sauté mushrooms, and create a rich Marsala wine sauce. Simmer the chicken in the sauce, add broth, butter, and serve over your preferred base. A swift, delectable ode to easy elegance.
Equipment
- Large skillet
- Tongs or spatula
- Meat mallet (optional)
Ingredients
- 4 boneless skinless chicken breasts
- Salt and black pepper to taste
- 1 cup all-purpose flour for dredging
- 4 tablespoons olive oil
- 8 oz mushrooms sliced
- ¾ cup Marsala wine
- ¾ cup chicken broth
- 2 tablespoons unsalted butter
- 2 tablespoons fresh parsley chopped (for garnish)
Instructions
- Prepare Chicken: If the chicken breasts are thick, you can use a meat mallet to pound them to an even thickness. Season the chicken with salt and black pepper.
- Dredge Chicken: Dredge each chicken breast in flour, shaking off the excess.
- Cook Chicken: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken breasts and cook until golden brown on both sides and cooked through (about 5-6 minutes per side). Remove chicken from the skillet and set aside.
- Sauté Mushrooms: In the same skillet, add the remaining 2 tablespoons of olive oil. Add sliced mushrooms and sauté until they release their moisture and become golden brown.
- Deglaze with Marsala Wine: Pour in Marsala wine, scraping the bottom of the skillet to release any browned bits. Let it simmer for 2-3 minutes.
- Add Chicken Broth and Butter: Pour in the chicken broth and stir. Add the cooked chicken back to the skillet. Simmer for an additional 5 minutes, allowing the flavors to meld. Stir in the butter until the sauce is smooth and glossy.
- Garnish and Serve: Garnish with chopped parsley. Let the chicken rest for a few minutes before serving.
Notes
- Adjust the thickness of the sauce by simmering longer for a thicker consistency.
- For a richer sauce, you can add heavy cream or more butter.
- Serve over pasta, rice, or mashed potatoes for a complete meal.