Chicken Marsala with Mushrooms (Printable Version)
Tender chicken breasts in Marsala wine sauce with mushrooms and fresh parsley. A flavorful Italian-American classic.
# Ingredient List:
→ Chicken Preparation
01 - 4 boneless skinless chicken breasts (about 1.5 lbs)
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon freshly ground black pepper
04 - 1/2 cup all-purpose flour
→ Sautéing Base
05 - 3 tablespoons olive oil
06 - 2 tablespoons unsalted butter
→ Sauce Components
07 - 10 oz cremini or white mushrooms, sliced
08 - 3 cloves garlic, minced
09 - 3/4 cup Marsala wine
10 - 3/4 cup low-sodium chicken broth
11 - 1 teaspoon fresh thyme leaves
12 - 1/4 cup heavy cream
→ Garnish
13 - 1/4 cup fresh flat-leaf parsley, chopped
14 - Lemon wedges
# Directions:
01 - Place chicken breasts between two pieces of plastic wrap and gently pound to an even 1/2-inch thickness. Season both sides with salt and pepper.
02 - Dredge each chicken breast in flour, shaking off excess to ensure light coating.
03 - In a large skillet, heat 2 tablespoons olive oil and 1 tablespoon butter over medium-high heat. Add chicken breasts and cook for 4-5 minutes per side, until golden and cooked through. Remove chicken to a plate and cover loosely with foil.
04 - Add remaining 1 tablespoon olive oil and 1 tablespoon butter to the skillet. Add sliced mushrooms and sauté for 5-6 minutes, stirring occasionally, until browned and tender.
05 - Add minced garlic and thyme; cook for 30 seconds until fragrant.
06 - Pour in Marsala wine, scraping up any browned bits from the bottom of the pan. Simmer for 2-3 minutes to reduce slightly.
07 - Add chicken broth and bring to a gentle simmer. Cook for 3-4 minutes until sauce thickens slightly. Stir in heavy cream if using.
08 - Return chicken and any accumulated juices to the skillet. Simmer for 2-3 minutes, spooning sauce over the chicken until heated through.
09 - Remove from heat. Sprinkle with chopped parsley and serve immediately, optionally with lemon wedges.
# Expert Tips:
01 -
- The sauce comes together in minutes but tastes like something you would order at a fancy Italian restaurant
- Leftovers reheat beautifully for lunch the next day, if you somehow have any remaining
02 -
- Do not rush the mushroom browning step because that deep color equals deep flavor in the final sauce
- The sauce will continue thickening off the heat, so remove it from the stove while it still looks slightly loose
03 -
- Use room temperature chicken to ensure even cooking throughout
- Let the sauce reduce uncovered so it concentrates properly