Description
This classic Chicken Marsala recipe features tender, golden-browned chicken breasts simmered in a rich and flavorful Marsala wine sauce with mushrooms. Perfect for an elegant yet easy-to-make dinner, it combines the savory taste of cremini mushrooms with the depth of dry Marsala wine, finished with a glossy buttery sauce.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- Flour for dredging
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, then lightly dredge each piece in flour to create a delicate coating that helps achieve a golden crust during cooking.
- Cook chicken: Heat olive oil and 2 tablespoons of butter in a skillet over medium heat. Add the chicken and cook for 4-5 minutes on each side until the chicken is golden brown and cooked through. Remove chicken from the skillet and set aside.
- Sauté mushrooms: In the same skillet, add the sliced mushrooms and cook until they are browned and tender, about 5 minutes. The mushrooms will absorb the flavors left behind from cooking the chicken.
- Deglaze with Marsala: Pour in the dry Marsala wine, scraping the bottom of the skillet to lift browned bits. Let the wine simmer for a couple of minutes to reduce slightly and concentrate its flavor.
- Add broth and simmer: Add the low-sodium chicken broth to the skillet, return the chicken breasts to the pan, and simmer everything together for an additional 5 minutes. This allows the chicken to soak up the flavorful sauce while finishing cooking.
- Finish sauce with butter: Stir in the remaining 2 tablespoons of butter until melted and the sauce becomes glossy and smooth. This step enriches the sauce and gives it a luxurious texture.
- Serve: Plate the chicken breasts and spoon the mushroom Marsala sauce on top. Serve warm, ideally with a side like pasta, mashed potatoes, or steamed vegetables.
Notes
- Use dry Marsala wine, not sweet, for the best balance of flavor.
- Dredging the chicken in flour helps create a nicely browned crust and slightly thickens the sauce.
- Adjust seasoning with salt and pepper after cooking if needed.
- Can substitute cremini mushrooms with button mushrooms if preferred.
- For a gluten-free option, use gluten-free flour or cornstarch for dredging.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
