Chicken Marsala with Mushrooms
Experience the rich and savory flavors of homemade Chicken Marsala with Mushrooms, a classic Italian-American dish that’s both elegant and easy to prepare. Tender, golden-brown chicken breasts are simmered in a luscious Marsala wine sauce infused with earthy cremini mushrooms, garlic, and a touch of butter for ultimate indulgence. This one-pan dinner comes together in just 40 minutes, making it perfect for a weeknight treat or a special weekend meal. Serve it with creamy mashed potatoes, al dente pasta, or warm crusty bread to soak up every drop of the velvety sauce. With its simple preparation and restaurant-quality taste, Chicken Marsala with Mushrooms will quickly become a favorite in your kitchen.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 0.5 cups All-purpose flour
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Olive oil
- 3 tablespoons Unsalted butter
- 8 ounces Cremini or white mushrooms (sliced)
- 2 cloves Garlic (minced)
- 0.75 cups Marsala wine
- 0.5 cups Chicken broth
- 2 tablespoons Fresh parsley (chopped)
Instructions
Place the chicken breasts one at a time between two sheets of plastic wrap or parchment paper and pound them to an even thickness of about 1/2 inch using a meat mallet or rolling pin.
In a shallow dish, combine the flour, salt, and pepper. Dredge each chicken breast in the seasoned flour, shaking off any excess.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add two chicken breasts to the skillet and cook for 3-4 minutes on each side, or until golden brown and fully cooked through. Transfer the chicken to a plate and tent with foil to keep warm. Repeat with the remaining chicken, adding more oil if needed.
Reduce the heat to medium and melt the remaining 2 tablespoons of butter in the skillet. Add the sliced mushrooms and cook for about 5-6 minutes, stirring occasionally, until they are browned and tender.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Pour the Marsala wine into the skillet, scraping up any browned bits from the bottom with a wooden spoon. Allow the wine to simmer for 2-3 minutes to reduce slightly.
Stir in the chicken broth and allow the sauce to simmer for another 3-4 minutes until it thickens slightly.
Return the cooked chicken breasts to the skillet and spoon some of the sauce over the top. Simmer for 2-3 minutes to warm the chicken through and meld the flavors.
Sprinkle the chopped parsley over the top and serve immediately, ideally with mashed potatoes, pasta, or crusty bread to soak up the sauce.
Nutrition Facts
Calories |
561 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.9 g | 28% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 171 mg | 57% | |
| Sodium | 693 mg | 30% | |
| Total Carbohydrate | 19.8 g | 7% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 5.8 g | ||
| Protein | 58.1 g | 116% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 40 mg | 3% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 733 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
