Description
Chicken Marsala is a classic Italian-American dish made with tender pan-seared chicken cutlets simmered in a rich mushroom and Marsala wine sauce, perfect for an elegant yet easy dinner.
Ingredients
- 4 boneless skinless chicken breasts, pounded thin
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 250 g mushrooms, sliced
- 3 cloves garlic, minced
- 180 ml Marsala wine
- 180 ml chicken broth
- 1 tsp dried thyme
- Fresh parsley, chopped (for garnish)
Instructions
- Season chicken breasts with salt and black pepper.
- Dredge the chicken lightly in flour, shaking off excess.
- Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
- Cook chicken for 4–5 minutes per side until golden and cooked through. Remove and set aside.
- In the same skillet, add remaining butter and sauté mushrooms until browned.
- Add garlic and cook for 30 seconds until fragrant.
- Pour in Marsala wine, scraping up any browned bits from the pan.
- Add chicken broth and thyme, then simmer for 8–10 minutes until sauce thickens.
- Return chicken to the skillet and simmer for 3–4 minutes, spooning sauce over the chicken.
- Garnish with fresh parsley and serve warm.
Notes
- Serve with mashed potatoes, rice, or pasta.
- Use dry Marsala wine for best flavor.
- You can substitute heavy cream for part of the broth for a creamier sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pan-Sautéing
- Cuisine: Italian-American