Savory Chicken Marsala
A quick and easy one-pan dish featuring chicken breasts cooked in a rich Marsala wine sauce with tender mushrooms, perfect for an Italian-inspired dinner.
Ingredients
Main Ingredients
- 4 pieces chicken breasts boneless and skinless
- 1 cup mushrooms, sliced use any variety you like
- 1/2 cup Marsala wine for best flavor
- 1/2 cup chicken broth can substitute with vegetable broth for a vegan version
- 2 tablespoons olive oil for frying
- 2 tablespoons butter adds richness to the sauce
- to taste Salt and pepper season as desired
- to taste Fresh parsley, chopped for garnish
Instructions
Cooking
- Season the chicken breasts with salt and pepper.
- In a large skillet, heat the olive oil over medium-high heat.
- Sauté the chicken for about 4-5 minutes on each side until golden and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the butter and sliced mushrooms, cooking until the mushrooms are tender.
- Pour in the Marsala wine and chicken broth, scraping the bottom of the skillet to deglaze.
- Let the sauce simmer for a few minutes until slightly thickened.
- Return the chicken to the skillet, allowing it to soak in the sauce for another minute.
- Garnish with fresh parsley before serving.
Notes
For a creamier sauce, add a bit of heavy cream during the simmering stage. Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 2 months.