Description
Classic Italian-American chicken dish in a rich Marsala wine sauce.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 8 ounces sliced mushrooms
- 1 shallot, finely chopped
- 1 clove garlic, minced
- 1/2 cup dry Marsala wine
- 1/2 cup chicken broth
- 2 tablespoons heavy cream (optional)
- Fresh parsley, chopped, for garnish
Instructions
- Pound chicken breasts to 1/2-inch thickness.
- Combine flour, salt, and pepper in a shallow dish. Dredge chicken in flour mixture, shaking off excess.
- Heat olive oil and butter in a large skillet over medium-high heat.
- Add chicken to skillet and cook for 3-4 minutes per side, until golden brown and cooked through. Remove chicken from skillet and set aside.
- Add mushrooms and shallot to the same skillet. Cook, stirring occasionally, until mushrooms are softened and browned, about 5-7 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Pour in Marsala wine, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and cook until reduced by half, about 5 minutes.
- Stir in chicken broth and bring to a simmer. Return chicken to the skillet.
- Reduce heat to low and simmer for 5-10 minutes, until chicken is heated through and sauce has thickened slightly.
- Stir in heavy cream, if using.
- Serve chicken with sauce and garnish with fresh parsley.
Notes
- Use dry Marsala wine for a savory sauce.
- Substitute shallot with 1/4 cup finely chopped onion.
- Add other vegetables like bell peppers or spinach.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-fried, Simmered
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 100mg