Description
Classic Chicken Marsala with mushrooms and a rich wine sauce.
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter
- 8 ounces sliced mushrooms
- 1/2 cup dry Marsala wine
- 1/2 cup chicken broth
- 2 tablespoons fresh parsley, chopped
Instructions
- Slice chicken breasts horizontally into thin cutlets.
- Combine flour, salt, and pepper in a shallow dish. Dredge chicken in flour mixture.
- Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
- Cook chicken for 3-4 minutes per side until golden brown and cooked through. Remove chicken from skillet.
- Add remaining 2 tablespoons butter to the skillet. Add mushrooms and cook until softened, about 5-7 minutes.
- Pour in Marsala wine and chicken broth. Bring to a simmer and scrape up any browned bits from the bottom of the skillet.
- Return chicken to the skillet. Simmer for 5 minutes, or until sauce has thickened slightly.
- Stir in fresh parsley. Serve immediately.
Notes
- Use dry Marsala wine for the best flavor.
- Do not overcrowd the skillet when cooking the chicken. Cook in batches if necessary.
- Serve with pasta, rice, or mashed potatoes.
Nutrition
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