Chicken Marsala with Mushrooms

The first time I had Chicken Marsala was at a tiny Italian restaurant in Boston where the waiter brought out the steaming skillet tableside. The smell of that Marsala wine hitting the hot pan made the entire table fall silent. I went home determined to recreate that moment and learned it is actually simpler than it seems.

Last winter my sister came over exhausted from work and I made this while she curled up on the couch. When she walked into the kitchen to the smell of garlic and mushrooms she said it felt like being at a restaurant except she could wear sweatpants.

Ingredients

• Chicken breasts: Pounding them evenly ensures they cook at the same speed and stay tender
• Flour: This creates a light coating that helps the sauce cling to every bite
• Marsala wine: The star of the show with its deep nutty sweetness
• Mushrooms: Cremini or white mushrooms both work but brown them well for the best flavor
• Chicken broth: Low sodium lets you control the salt level
• Heavy cream: Optional but makes the sauce velvety and rich
• Fresh parsley: Adds brightness and color against the dark sauce

Instructions

Pound and season the chicken:

Place chicken between plastic wrap and pound to an even half inch thickness. Season generously with salt and pepper then coat lightly in flour shaking off any excess.

Sear the chicken:

Heat oil in a large skillet over medium high heat. Cook chicken 3 to 4 minutes per side until golden and cooked through then set aside tented with foil.

Cook the mushrooms:

Add remaining oil and butter to the skillet. Cook mushrooms 5 to 6 minutes until browned and their liquid has evaporated completely.

Add aromatics and wine:

Stir in garlic for 30 seconds until fragrant. Pour in Marsala wine and scrape up the browned bits from the bottom of the pan. Let it simmer 2 to 3 minutes.

Finish the sauce:

Add chicken broth and return chicken to the skillet. Simmer 7 to 8 minutes until the sauce thickens slightly. Stir in cream if using and heat through.

Garnish and serve:

Sprinkle with fresh parsley and serve immediately with lemon wedges on the side.

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This recipe has become my go to when I want to make someone feel special without spending hours in the kitchen. Something about that Marsala sauce just makes the whole house feel warmer.

Make It Your Own

Substitute dry sherry if you cannot find Marsala wine. The flavor will be slightly different but still delicious.

Perfect Sides

Mashed potatoes are classic but creamy polenta or buttered noodles work just as well. Anything that can soak up that sauce is a winner.

Timing Tricks

Pound the chicken ahead of time and store it between parchment paper in the refrigerator.

• Have all ingredients measured before you start cooking
• Warm your plates in the oven so the sauce stays hot longer
• Make extra sauce because everyone will want seconds

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There is something so comforting about a recipe that looks impressive but comes together on a Tuesday night. Enjoy every bite.

Recipe FAQs

→ What type of mushrooms work best here?

Cremini or white mushrooms provide an earthy flavor and hold up well during sautéing, enhancing the sauce's richness.

→ Can I substitute Marsala wine?

Dry sherry makes a good alternative if Marsala is unavailable, offering a similar depth and slight sweetness.

→ How do I achieve tender chicken breasts?

Pounding chicken to an even thickness ensures quick and even cooking, keeping the meat juicy and tender.

→ Is heavy cream necessary in the sauce?

The cream adds a subtle richness but can be omitted for a lighter sauce without compromising flavor.

→ What sides complement this dish?

Mashed potatoes, pasta, or crusty bread work well to soak up the flavorful Marsala sauce.

→ How to make this dish gluten-free?

Simply replace all-purpose flour with a gluten-free alternative for dredging the chicken.