Description
A classic Italian-American dish featuring tender chicken breasts pan-fried and served in a rich, savory Marsala wine and mushroom sauce.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, pounded to 1/2-inch thickness
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 8 oz cremini or button mushrooms, sliced
- 2-3 cloves garlic, minced
- 1/2 cup Marsala wine (dry or sweet, dry preferred for savory dishes)
- 1 cup chicken broth
- 1/2 cup heavy cream (optional, for a creamier sauce)
- 1/4 cup chopped fresh parsley, for garnish
Instructions
- Pat chicken breasts dry. In a shallow dish, combine flour, salt, and pepper. Dredge each chicken breast in the flour mixture, shaking off excess.
- In a large skillet, heat olive oil over medium-high heat. Add half of the chicken and cook for 3-4 minutes per side, until golden brown and cooked through. Remove chicken and set aside. Repeat with remaining chicken if necessary, adding more oil if needed.
- Reduce heat to medium. Add butter to the skillet. Add sliced mushrooms and cook, stirring occasionally, until softened and browned, about 5-7 minutes. Add minced garlic and cook for 1 minute until fragrant.
- Pour in the Marsala wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes to reduce slightly.
- Stir in the chicken broth. Bring to a simmer and cook for 5-7 minutes, until the sauce thickens slightly. If using, stir in the heavy cream and heat through.
- Return the cooked chicken to the skillet, spooning sauce over it to coat. Simmer for 1-2 minutes to heat the chicken through.
- Garnish with fresh parsley and serve immediately, perhaps with pasta or mashed potatoes.
Notes
- Dry Marsala wine is generally preferred for a more savory flavor profile, while sweet Marsala can add a touch of sweetness.
- For a lighter sauce, omit the heavy cream.
- Ensure chicken is pounded to an even thickness for consistent cooking.