Chicken Marsala with Creamy Mushroom Sauce
Ingredients
- For the Chicken:
- 4 boneless, skinless chicken breasts (pounded to even thickness)
- ½ cup all-purpose flour (for dredging)
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- For the Marsala Mushroom Sauce:
- 2 tbsp unsalted butter
- 8 oz (225g) cremini or button mushrooms, sliced
- 2 cloves garlic, minced
- ¾ cup Marsala wine (dry preferred)
- 1 cup chicken broth
- ½ cup heavy cream (or half-and-half for lighter option)
- 1 tsp fresh thyme (or ½ tsp dried)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Step 1: Prepare the Chicken: Place chicken breasts between plastic wrap and pound to about ½ inch thickness. Mix flour with salt and pepper. Dredge chicken lightly in the flour, shaking off excess.
- Step 2: Pan-Fry the Chicken: Heat olive oil and 2 tbsp butter in a large skillet over medium-high heat. Cook chicken for 3–4 minutes per side until golden brown and cooked through. Remove and set aside.
- Step 3: Make the Mushroom Sauce: In the same pan, melt 2 tbsp butter. Add mushrooms and sauté for 5–6 minutes until browned. Stir in garlic and cook for 1 minute until fragrant. Pour in Marsala wine, scraping up brown bits. Let simmer for 3–4 minutes to reduce slightly. Add chicken broth and thyme. Simmer another 5 minutes. Stir in cream and return chicken to the pan. Simmer for 3–5 minutes until sauce thickens and coats the chicken.
- Step 4: Finish u0026 Serve: Season sauce with salt and pepper to taste. Garnish with fresh parsley.