Easy Chicken Marsala
A delightful blend of tender chicken, earthy mushrooms, and a luscious wine sauce that creates a comforting meal perfect for family gatherings or cozy nights.
Ingredients
Main Ingredients
- 2 large Chicken breasts, boneless and skinless Lean protein that cooks up tender and juicy.
- 8 ounces Mushrooms, sliced Earthy and rich, absorbs flavors of the sauce beautifully.
- 1 cup Marsala wine Sweet fortified wine; can substitute with white wine mixed with grape juice.
- 3 cloves Garlic, minced Adds depth to the dish.
- 1 cup Chicken broth Enhances the sauce with savory notes; low-sodium options work too.
- 2 tablespoons Butter Adds luxurious richness; consider using olive oil for a healthier twist.
- 2 tablespoons Olive oil Necessary for sautéing the chicken.
- 1 tablespoon Cornstarch Thickens the sauce; optional for a lighter version.
- Salt and pepper, to taste Essential for balancing flavors.
Instructions
Preparation
- Pound the chicken breasts to an even thickness and sprinkle with salt and pepper.
Cooking
- In a large skillet, heat olive oil over medium-high heat and cook the chicken breasts for 5-7 minutes on each side until golden brown.
- Remove chicken and set aside. In the same skillet, add butter, scraping up any bits from the chicken.
- Add minced garlic and sliced mushrooms; sauté until golden and tender, about 4-5 minutes.
- Pour in the Marsala wine and simmer for 2-3 minutes.
- Stir in chicken broth and bring to a gentle boil. For a thicker sauce, mix cornstarch with water and add to the sauce.
- Return chicken to skillet, spooning the sauce over. Let simmer for another 5 minutes.
- Serve hot, drizzled with sauce over creamy mashed potatoes or fresh pasta.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently. For a lighter option, use skinless chicken thighs, and consider adding fresh herbs like thyme or parsley for added freshness.