Ingredients
4 boneless, skinless chicken breasts (about 1 lb)
Salt and pepper, to taste
½ cup all-purpose flour (for dredging)
4 tbsp unsalted butter, divided
2 tbsp olive oil
8 oz cremini or button mushrooms, sliced
1 small shallot, minced
2 garlic cloves, minced
¾ cup Marsala wine (sweet or dry)
¾ cup chicken broth
¼ cup heavy cream (optional, for a creamier sauce)
Fresh parsley, chopped (for garnish)
Execution
Prepare the Chicken:
-Start by seasoning both sides of the chicken breasts with salt and pepper.
-Lightly dredge the chicken in flour, shaking off any excess. This will help the chicken develop a golden crust when seared.
Cook the Chicken:
-In a large skillet, heat 2 tablespoons of butter and the olive oil over medium-high heat.
-Once hot, add the chicken breasts, cooking for about 4-5 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Sauté the Mushrooms:
-In the same skillet, melt the remaining 2 tablespoons of butter. Add the sliced mushrooms and cook for 5-7 minutes until browned and tender.
-Add the minced shallot and garlic, cooking for another 1-2 minutes until fragrant.
Deglaze the Pan:
Slowly pour in the Marsala wine, using a spatula to scrape up any browned bits at the bottom of the pan (this adds flavor!). Let the wine simmer for about 2-3 minutes, reducing slightly.
Make the Sauce:
-Add the chicken broth to the pan and simmer for an additional 5 minutes until the sauce has thickened.
-If you prefer a creamier sauce, stir in the heavy cream at this stage and let it simmer for another minute.
Finish the Dish:
-Return the chicken breasts to the skillet, nestling them into the sauce. Let them cook in the sauce for 2-3 minutes, allowing the flavors to meld together.
-Garnish with freshly chopped parsley before serving.
Additional tips
- Use Sweet or Dry Marsala: Depending on your preference, you can use either sweet or dry Marsala wine. Sweet Marsala will provide a richer, slightly caramelized flavor, while dry Marsala has a lighter, more savory taste.
- Add a Creamy Twist: For a more decadent dish, adding a bit of heavy cream (as mentioned in the recipe) makes the sauce creamier. You can skip this for a more traditional version.
- Make it a Full Meal: Serve Chicken Marsala with a side of buttered pasta, mashed potatoes, or a crusty baguette to soak up the sauce. Steamed vegetables like green beans or asparagus are great complements as well.
- Gluten-Free Option: You can substitute the all-purpose flour with a gluten-free alternative like rice flour or almond flour for dredging.
