Description
A cozy and quick Italian-American dish featuring pan-cooked chicken in a rich Marsala wine sauce with mushrooms.
Ingredients
Scale
- 2 large chicken breasts, sliced in half horizontally
- Salt and black pepper
- All purpose flour, for coating
- 1 to 2 tablespoons olive oil
- 3 tablespoons butter, divided
- 8 to 10 ounces mushrooms, sliced (cremini or button)
- 2 cloves garlic, minced (optional)
- 3/4 cup dry Marsala wine
- 1/2 cup chicken broth
- Fresh parsley, chopped, for finishing
Instructions
- Prep the chicken by slicing each breast and patting dry. Season with salt and pepper, then lightly coat in flour.
- Brown the chicken in a skillet with olive oil and 1 tablespoon of butter for 3 to 4 minutes per side.
- Cook the mushrooms in the same pan with another tablespoon of butter until browned, about 5 to 7 minutes. Add garlic in the last 30 seconds if desired.
- Make the sauce by adding Marsala wine and scraping the pan for flavor. Let it simmer for 2 to 3 minutes, then add chicken broth and simmer until reduced.
- Bring everything together by returning the chicken to the pan, simmer for another 2 minutes, then stir in the final tablespoon of butter and sprinkle with parsley to serve.
Notes
Use dry Marsala wine for best results. Let the mushrooms brown and finish with butter for a smooth sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg