Italian · Entree
Chicken Marsala
Golden pan-seared chicken simmered in a rich Marsala wine sauce with tender mushrooms, garlic, and fresh herbs.
- Prep time
- 15 minutes
- Cook time
- 25 minutes
- Total time
- 40 minutes
- Servings
- 4 servings
Ingredients
- 2 large boneless, skinless chicken breasts, sliced in half lengthwise
- 1/2 cup (65 g) all-purpose flour
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp (30 mL) olive oil
- 2 tbsp (28 g) butter
- 8 oz (225 g) cremini mushrooms, sliced
- 3 cloves garlic, minced
- 3/4 cup (180 mL) Marsala wine
- 3/4 cup (180 mL) chicken broth
- 1/2 cup (120 mL) heavy cream
- 1 tsp fresh thyme leaves
- 2 tbsp (8 g) chopped fresh parsley
Directions
- Slice each chicken breast in half lengthwise to create four thin cutlets. Season both sides with the salt and pepper, then lightly coat each piece in flour.
- Heat the olive oil and butter in a large skillet over medium-high heat. Cook the chicken for 4–5 minutes per side until golden brown and cooked through. Transfer to a plate.
- Add the mushrooms to the same skillet and cook for 5–6 minutes until browned. Stir in the garlic and cook for 30 seconds.
- Pour in the Marsala wine and scrape up any browned bits from the bottom of the pan. Simmer for 3–4 minutes until slightly reduced.
- Stir in the chicken broth, heavy cream, and thyme. Simmer for 5 minutes until the sauce thickens.
- Return the chicken to the skillet and spoon the Marsala sauce over the top. Simmer for 2–3 minutes until heated through.
- Sprinkle with the chopped parsley.
- Serve immediately with mashed potatoes, pasta, or crusty bread.