Description
A comforting and elegant dish of golden, pan-seared chicken smothered in a savory Marsala wine and mushroom sauce—easy enough for weeknights, impressive enough for guests.
Ingredients
- 4 boneless, skinless chicken breasts (or thighs)
- 1/2 cup all-purpose flour (for dredging)
- Salt and freshly ground black pepper
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 2 garlic cloves, minced
- 8 oz cremini or white mushrooms, sliced
- 1/2 cup Marsala wine
- 1/2 cup chicken broth
- 1/4 cup heavy cream or half-and-half (optional)
- 2 tbsp fresh parsley, chopped (optional, for garnish)
Instructions
- Pound chicken breasts to even thickness. Season with salt and pepper, then dredge in flour.
- In a large skillet, heat olive oil and 1 tbsp butter over medium-high heat. Sear chicken for 3–4 minutes per side until golden. Transfer to a plate.
- Add remaining butter to the pan. Sauté garlic for 30 seconds, then add mushrooms and cook until golden and moisture is released.
- Deglaze the pan with Marsala wine, scraping up any browned bits. Simmer 1–2 minutes to cook off alcohol.
- Stir in chicken broth and optional cream. Simmer for 3–4 minutes until slightly thickened.
- Return chicken to the pan. Spoon sauce over top and simmer 2–3 minutes until warmed through.
- Adjust seasoning. Garnish with parsley and serve with noodles, potatoes, or vegetables.
Notes
- Use chicken thighs for extra juiciness.
- Add shallots or pearl onions instead of mushrooms for variation.
- Add a splash of cream for a richer sauce.
- Swap Marsala with dry sherry or white wine if needed.
- Serve with egg noodles, mashed potatoes, or polenta for a hearty meal.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 420
- Sugar: 3g
- Sodium: 460mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 115mg
