Quick way to grow your best Chicken Marsala
This recipe provides a quick and delicious way to prepare classic Chicken Marsala, perfect for a weeknight meal or a special occasion. Juicy chicken breasts are pan-fried and then simmered in a rich mushroom and Marsala wine sauce.
Equipment
- large skillet
- tongs
- cutting board
- knife
- shallow dish
Ingredients
Main Ingredients
- 4 large chicken breasts boneless, skinless
- 0.5 cup all-purpose flour
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 tbsp olive oil
- 8 oz mushrooms cremini, sliced
- 0.75 cup Marsala wine
- 0.5 cup chicken broth
- 0.25 cup heavy cream
- 2 tbsp fresh parsley chopped
Instructions
Preparation
- Pat the chicken breasts dry and season them with salt and pepper.
- Dredge the seasoned chicken in all-purpose flour, shaking off any excess.
Cooking
- Heat olive oil in a large skillet over medium-high heat.
- Sear the floured chicken breasts for 3-5 minutes per side until golden brown and cooked through; set aside.
- Add sliced mushrooms to the skillet and sauté until softened, about 5 minutes.
- Pour in Marsala wine, scraping up any browned bits from the bottom of the pan, and simmer for 2 minutes to reduce slightly.
- Stir in chicken broth and heavy cream, then bring the sauce to a gentle simmer.
- Return the cooked chicken to the skillet, coating it thoroughly with the sauce, and heat through.
Finishing Touches
- Garnish the Chicken Marsala with fresh chopped parsley before serving.
Notes
Serve this Chicken Marsala with pasta, mashed potatoes, or a side of steamed vegetables for a complete meal. For an extra rich flavor, use unsalted chicken broth and adjust salt to taste. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.