Ingredients
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- Salt and black pepper to taste
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1/2 pound mushrooms, sliced
- 1/2 cup Marsala wine
- 2 tablespoons butter
- 1/4 cup chopped fresh parsley
Directions
- Place the chicken breasts between two sheets of wax paper and pound them with a meat mallet until they are about 1/4 inch thick.
- In a shallow bowl, combine the flour, salt, and pepper. Dredge the chicken breasts in the flour mixture, coating them evenly on both sides.
- Heat the olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5 minutes on each side, or until cooked through and lightly browned.
- Remove the chicken from the skillet and set aside. Add the garlic and mushrooms to the skillet and cook for 3 minutes, stirring frequently.
- Add the Marsala wine and simmer for 5 minutes, stirring occasionally.
- Return the chicken to the skillet and reduce the heat to low. Simmer for 5 minutes, or until the chicken is cooked through and the sauce is thickened.
- Stir in the butter and parsley, and cook for 2 minutes more.
- Serve the chicken with the sauce spooned over the top.
Interesting Facts
- Marsala wine is a fortified wine from Sicily, Italy.
- Chicken Marsala is a classic Italian dish that is often served as a main course.
- The name “Marsala” comes from the city in Sicily where the wine is produced.
- The dish is traditionally served with pasta or rice.
