Description
A delightful dish that combines tender chicken with rich, savory flavors, featuring Marsala wine and earthy mushrooms.
Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 1 lb or 450 g)
- 1 cup (about 150 g) mushrooms, sliced (such as cremini or button mushrooms)
- 3/4 cup (about 180 ml) Marsala wine
- 2 cloves garlic, minced
- 3 tablespoons butter
- 2 tablespoons olive oil
- 1/2 cup (about 120 ml) chicken broth
- 2 tablespoons fresh parsley, chopped (for garnish)
- Salt and black pepper to taste
- Optional: 1/4 cup (about 30 g) all-purpose flour (for dredging)
Instructions
- Season the chicken breasts with salt and pepper. Lightly pound to an even thickness if desired, then dredge in flour.
- Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Cook the chicken for 5-7 minutes on each side until golden brown and cooked through. Remove and set aside.
- Add the remaining tablespoon of olive oil and sliced mushrooms to the skillet. Sauté for 5-6 minutes until browned. Add minced garlic and cook for an additional minute.
- Pour in the Marsala wine, deglazing the skillet, and let it simmer for 2-3 minutes. Add chicken broth and simmer for another 3-4 minutes to thicken the sauce.
- Return the chicken to the skillet, spooning sauce over it. Simmer for an additional 2-3 minutes, then stir in the remaining butter until melted and glossy.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stove or in the microwave.
- For freezing, place cooled dish in a freezer-safe container for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Keywords: Chicken Marsala, Italian recipe, mushroom sauce, dinner recipe