Here’s a classic way to make Chicken Marsala, the Italian-American favorite with tender chicken, earthy mushrooms, and a rich Marsala wine sauce.
Ingredients (serves 4)
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- ½ cup all-purpose flour (for dredging)
- 3 tbsp olive oil or unsalted butter
- 8 oz cremini or button mushrooms, sliced
- 2–3 cloves garlic, minced
- ¾ cup Marsala wine (dry or sweet, depending on preference)
- ¾ cup chicken broth
- 2 tbsp heavy cream (optional, for richer sauce)
- Fresh parsley, chopped (for garnish)
Instructions
- Prep the chicken:
Flatten chicken breasts to an even thickness (about ½ inch) using a meat mallet or rolling pin. Season both sides with salt and pepper. Dredge lightly in flour, shaking off excess. - Sear the chicken:
In a large skillet, heat 2 tbsp of olive oil or butter over medium-high heat. Cook chicken for 3–4 minutes per side until golden brown. Remove and set aside. - Cook the mushrooms:
In the same skillet, add the remaining oil/butter and sauté mushrooms until browned (about 5 minutes). Add garlic and cook 30 seconds more. - Deglaze with Marsala:
Pour in Marsala wine, scraping the bottom of the pan to loosen any browned bits. Let it simmer for 2–3 minutes to reduce slightly. - Add chicken broth:
Pour in chicken broth and simmer for 5 minutes, letting the sauce thicken slightly. - Finish the sauce:
Stir in heavy cream if using. Return chicken to the pan, spoon sauce over it, and simmer for 2–3 minutes until chicken is cooked through. - Serve:
Garnish with chopped parsley. Serve over pasta, mashed potatoes, or rice to soak up the sauce.
💡 Chef’s Tip: For extra flavor, sauté mushrooms in a mix of butter and olive oil and don’t overcrowd the pan—they brown better and give a richer sauce.
If you want, I can also give a one-pan quick version that cuts prep time to under 30 minutes without losing flavor.
Do you want me to do that?
