Description
Chicken Marsala is a classic Italian-American dish featuring tender, golden-seared chicken breasts simmered in a rich and savory sauce made from Marsala wine, mushrooms, and butter. This quick and flavorful recipe serves as a perfect weeknight meal that impresses with its deep, earthy flavors and luscious, glossy sauce.
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 Chicken: Season the chicken breasts evenly with salt and pepper on both sides. Lightly dredge each breast in flour, shaking off any excess to ensure a thin, even coat.
- Sear Chicken: Heat olive oil and 2 tablespoons of butter in a skillet over medium heat. Once melted and hot, add the chicken breasts. Cook for 4-5 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Cook Mushrooms: In the same skillet, add the sliced mushrooms. Sauté them until they become browned and tender, approximately 5 minutes, stirring occasionally to prevent burning.
- Add Marsala Wine: Pour the dry Marsala wine into the skillet with the mushrooms, scraping the bottom to release any flavorful browned bits. Allow the wine to simmer for a couple of minutes to reduce slightly and concentrate the flavor.
- Add Chicken Broth and Simmer: Pour in the chicken broth. Return the cooked chicken breasts to the skillet, nestling them into the sauce. Simmer everything together gently for about 5 minutes, allowing the chicken to absorb the sauce flavors.
- Finish with Butter: Stir in the remaining 2 tablespoons of unsalted butter until melted completely into the sauce, giving it a glossy, rich finish.
- Serve: Plate the chicken breasts and spoon the mushroom Marsala sauce over them. Serve warm immediately for best flavor and texture.
Notes
- For best results, use boneless, skinless chicken breasts that are pounded evenly for uniform cooking.
- Dry Marsala wine is recommended to avoid overly sweet sauce; sweet Marsala can be substituted if preferred.
- Gluten-free flour can be used for dredging if needed.
- The dish pairs beautifully with pasta, mashed potatoes, or steamed vegetables.
- Leftovers can be refrigerated for up to 2 days and reheated gently on stovetop.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
