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Chicken Marsala

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This easy Chicken Marsala is a classic Italian-American dinner featuring tender chicken breasts, golden mushrooms, onions, and garlic simmered in a rich Marsala wine cream sauce. It’s comforting, flavorful, and perfect for an impressive weeknight dinner served with pasta, mashed potatoes, or vegetables.

Ingredients

  • 1 pound boneless, skinless chicken breasts (about 3 medium chicken breasts)
  • 3 tablespoons olive oil, plus more as needed
  • ¼ cup all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • For the Marsala Sauce:
  • 2 tablespoons butter
  • 1 cup sliced mushrooms
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 1 tablespoon all-purpose flour
  • ½ cup Marsala wine
  • ¾ cup chicken broth or chicken stock
  • ½ cup heavy cream

Instructions

  1. Place the chicken breasts between sheets of plastic wrap or parchment paper and gently pound them to an even thickness.
  2. In a shallow dish, combine the flour, salt, and black pepper.
  3. Dredge each chicken breast in the seasoned flour, shaking off any excess.
  4. Heat the olive oil in a large skillet over medium-high heat.
  5. Add the chicken and cook for about 3–4 minutes per side, or until golden brown and cooked through. Transfer the chicken to a plate and set aside.
  6. Reduce the heat to medium and add the butter to the same skillet.
  7. Add the sliced mushrooms and diced onion. Cook for 4–5 minutes, stirring occasionally, until the mushrooms are browned and the onion is softened.
  8. Add the minced garlic and cook for about 30 seconds, until fragrant.
  9. Sprinkle the remaining tablespoon of flour over the vegetables and stir well. Cook for about 1 minute.
  10. Slowly pour in the Marsala wine, scraping up any browned bits from the bottom of the skillet.
  11. Add the chicken broth and stir to combine. Simmer for 2–3 minutes until the sauce begins to thicken.
  12. Stir in the heavy cream and simmer gently for another 2–3 minutes.
  13. Return the cooked chicken breasts to the skillet and spoon the sauce over them.
  14. Simmer for 2–3 minutes, allowing the chicken to warm through and absorb some of the sauce.
  15. Serve hot with pasta, mashed potatoes, rice, or roasted vegetables.

Notes

  • For evenly cooked chicken, pound the breasts to an even thickness before cooking.
  • Do not overcrowd the skillet when browning the chicken.
  • Use a dry Marsala wine for a more balanced savory sauce.
  • If the sauce becomes too thick, add a small splash of chicken broth.
  • Cremini or button mushrooms both work well in this recipe.
  • Serve with pasta, mashed potatoes, rice, or crusty bread to soak up the creamy Marsala sauce.
  • Leftovers can be refrigerated in an airtight container for up to 3 days and gently reheated.

Find it online: https://ayoubrecipe.com/chicken-marsala/