Easy Chicken Marsala
A comforting and quick dish that combines tender chicken breasts with a rich Marsala wine sauce, perfect for cozy dinners.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts The stars of the show, tender and juicy.
- 1/2 cup all-purpose flour For that golden crust; feel free to substitute with almond flour for a gluten-free option.
- 3 tablespoons olive oil A staple fat that adds richness.
- 2 tablespoons unsalted butter For a touch of indulgence.
- 8 ounces cremini or button mushrooms, sliced Earthy flavors that soak up the sauce beautifully.
- 3 cloves garlic, minced Adds aromatic depth to the dish.
- 3/4 cup Marsala wine The key ingredient that gives this dish its signature sweetness.
- 1 cup chicken broth To add moisture and balance the flavors.
- 2 tablespoons chopped fresh parsley For a pop of color and freshness.
- Salt and pepper Simple seasonings that enhance flavor.
Instructions
Preparation
- Season the chicken breasts generously with salt and pepper. Dredge them in flour, shaking off any excess.
- In a large skillet, heat the olive oil and butter over medium-high heat.
Cooking
- Add the chicken breasts to the skillet and cook for 5-7 minutes on each side until golden brown and cooked through.
- Remove the chicken from the skillet and set aside.
- Add the mushrooms to the skillet and cook for about 5 minutes until tender and browned.
- Add minced garlic and cook for another 30 seconds until fragrant.
- Carefully pour in the Marsala wine, scraping up any bits stuck to the skillet. Let it simmer for 2-3 minutes until slightly reduced.
- Stir in the chicken broth and return the cooked chicken to the skillet, spooning some sauce over them.
- Cook for an additional 5 minutes, allowing the flavors to meld.
- Just before serving, sprinkle with chopped parsley.
Notes
For a creamy twist, stir in 1/4 cup of heavy cream before serving. You can swap chicken for pork or veal for a different protein. Adding a splash of lemon juice contributes a bright kick. Consider adding spinach or kale for extra nutrition.