Chicken Marsala
Chicken Marsala is one of those classic Italian-American dishes that never gets old in our house. Tender chicken in a rich, savory Marsala wine sauce with mushrooms is just pure comfort food at its finest. Serve it over pasta or mashed potatoes and everyone at the table will be happy.
Why You’ll Love This Recipe
- Rich, savory Marsala wine sauce is incredible
- Tender, juicy chicken every time
- Mushrooms add earthy depth of flavor
- Perfect over pasta, rice, or mashed potatoes
Ingredients
- chicken breasts
- mushrooms
- Marsala wine
- butter
- flour
- garlic
- chicken broth
How to Make It
Pound chicken breasts to even thickness, dredge lightly in flour, and season with salt and pepper. Sear in butter over medium-high heat until golden, about 3 minutes per side, then set aside. In the same pan, saute sliced mushrooms until browned, then add garlic and cook 30 seconds. Pour in Marsala wine and let bubble for 1 minute, then add chicken broth and simmer until slightly reduced. Return chicken to the pan and cook through, about 5 more minutes. Serve over pasta or mashed potatoes.
Chicken Marsala
Ingredients
Method
- Dredge the cutlets in flour and sear in olive oil until golden on both sides. Remove.
- Add the mushrooms and butter to the pan and cook until browned.
- Pour in the Marsala and broth, scraping up the browned bits, and simmer until reduced.
- Return the chicken to the sauce to finish cooking.
- Finish with parsley and serve over pasta or mashed potatoes.
Notes
Chicken Marsala
Ingredients
Method
- Dredge the cutlets in flour and sear in olive oil until golden on both sides. Remove.
- Add the mushrooms and butter to the pan and cook until browned.
- Pour in the Marsala and broth, scraping up the browned bits, and simmer until reduced.
- Return the chicken to the sauce to finish cooking.
- Finish with parsley and serve over pasta or mashed potatoes.
