Marsala Chicken Breasts with Mushrooms
Indulge in the rich, savory flavors of Marsala Chicken Breasts with Mushrooms, a classic comfort dish that combines tender pan-seared chicken with a luscious Marsala wine sauce. This recipe features golden, lightly breaded chicken breasts complemented by sautéed garlic and earthy mushrooms for a depth of flavor that’s simply irresistible. The creamy, wine-infused sauce—finished with a hint of fresh parsley—pairs beautifully with mashed potatoes, pasta, or steamed vegetables, making it a versatile centerpiece for any dinner table. Ready in just 45 minutes, this elegant, restaurant-quality dish is surprisingly simple to make at home. Perfect for family meals or special occasions, it’s a timeless recipe that’s sure to impress!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 0.5 cups All-purpose flour
- 1 teaspoon Kosher salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Olive oil
- 4 tablespoons Unsalted butter
- 8 ounces White button mushrooms, sliced
- 3 cloves Garlic, minced
- 0.75 cups Dry Marsala wine
- 0.5 cups Chicken broth
- 0.25 cups Heavy cream
- 2 tablespoons Fresh parsley, chopped
Instructions
Place the chicken breasts between two sheets of plastic wrap and gently pound them to an even thickness of about 1/2 inch using a meat mallet or rolling pin.
In a shallow bowl, mix the flour, salt, and pepper. Dredge the chicken breasts in the flour mixture, shaking off the excess.
Heat 1 tablespoon of olive oil and 2 tablespoons of butter in a large skillet over medium heat. Add the chicken breasts and cook for 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
Add the remaining olive oil and butter to the skillet. Stir in the sliced mushrooms and cook for 5-7 minutes, until they are softened and lightly browned.
Add the minced garlic to the skillet and cook for 1 minute, stirring frequently to avoid burning.
Pour in the Marsala wine and bring to a simmer, scraping up any browned bits from the bottom of the skillet. Cook for about 2-3 minutes to reduce slightly.
Stir in the chicken broth and heavy cream. Return the chicken breasts to the skillet and simmer for 5-7 minutes, spooning the sauce over the chicken, until the sauce thickens slightly.
Sprinkle with chopped parsley before serving. Serve hot with your favorite side dish, such as mashed potatoes, pasta, or steamed vegetables.
Nutrition Facts
Calories |
2570 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.4 g | 157% | |
| Saturated Fat | 51.4 g | 257% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 776 mg | 259% | |
| Sodium | 1439 mg | 63% | |
| Total Carbohydrate | 82.9 g | 30% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 19.4 g | ||
| Protein | 232.1 g | 464% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 166 mg | 13% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 2982 mg | 63% | |
*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.
