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Chicken Marsala

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A comforting classic with tender chicken breasts, sautéed mushrooms, and a rich Marsala wine sauce.

Ingredients

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  • 4 boneless, skinless chicken breasts
  • Salt and pepper to taste
  • 1 cup all-purpose flour
  • 4 tablespoons olive oil
  • 8 ounces mushrooms, sliced
  • 3/4 cup Marsala wine
  • 1 cup chicken broth
  • 2 tablespoons butter
  • Fresh parsley, chopped for garnish

Instructions

  1. Season chicken breasts with salt and pepper, then coat in flour, shaking off any excess.
  2. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown on both sides, about 4-5 minutes per side. Remove from skillet and set aside.
  3. Add the sliced mushrooms to the skillet and sauté until browned and tender.
  4. Pour in the Marsala wine and chicken broth, scraping up any browned bits from the skillet. Bring to a simmer.
  5. Return the seared chicken to the skillet and cook for about 10 minutes, or until chicken is cooked through.
  6. Stir in the butter and adjust seasoning with more salt and pepper. The butter will create a velvety finish.
  7. Garnish with fresh parsley and serve hot.

Notes

Pairs well with creamy mashed potatoes or a green salad. Leftovers can be refrigerated for up to 3 days.

Nutrition

Find it online: https://www.thestationrecipes.com/chicken-marsala/

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