Description
A classic Italian-American dish featuring tender chicken breasts in a rich mushroom and Marsala wine sauce, perfect for weeknights or elegant dinners.
Ingredients
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1/2 cup all-purpose flour (for dredging)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 8 ounces fresh mushrooms, sliced
- 3/4 cup Marsala wine
- 1/2 cup chicken broth
- 1 tablespoon chopped fresh parsley (for garnish)
Instructions
- Season the chicken breasts all over with salt and pepper, then lightly dredge them in flour, shaking off any excess.
- Heat olive oil and butter in a skillet until foaming, then add the chicken and brown on both sides for 5–7 minutes per side. Remove and set aside.
- Add the mushrooms to the skillet and sauté until browned and caramelized, about 5 minutes.
- Pour in the Marsala wine and chicken broth, scraping the bottom of the pan. Bring to a boil and simmer until reduced by half.
- Return the chicken to the skillet, simmering gently for 3–5 minutes until heated through.
- Sprinkle with parsley and serve immediately over buttered pasta or with crusty bread.
Notes
For a gluten-free option, substitute the flour with a gluten-free blend. Adjust seasoning during and after sauce reduction.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pan-searing
- Cuisine: Italian