Description
A silky, savory chicken dish featuring pan-seared breasts in a rich mushroom and Marsala wine sauce, perfect for weeknight dinners or special occasions.
Ingredients
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 cup flour for dredging
- 2 tablespoons olive oil
- 8 ounces mushrooms, sliced
- 3/4 cup Marsala wine
- 1 cup chicken broth
- 1 cup heavy cream
- Fresh parsley for garnish
Instructions
- Pat the chicken breasts dry and season both sides with salt and pepper. Dredge each breast in the flour, shaking off excess so the coating is light and even.
- Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the chicken and cook until golden brown on both sides, about 4–5 minutes per side. Remove the chicken from the skillet and set aside.
- Add the sliced mushrooms to the same skillet and sauté until browned and juices are released. Scrape up any browned bits from the bottom.
- Pour in the Marsala wine and chicken broth, scraping up the browned bits. Bring to a boil and reduce for a few minutes.
- Stir in the heavy cream, then return the seared chicken to the skillet, nestling them into the sauce.
- Simmer for an additional 10 minutes or until the chicken is cooked through. Garnish with parsley before serving.
Notes
Use a meat thermometer to ensure chicken is cooked to 165°F (74°C). Consider using a mixture of mushrooms for varied flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian