This classic Italian-American dish features tender chicken breasts cooked in a rich and savory Marsala wine sauce. With the perfect balance of flavors from mushrooms, garlic, and fresh herbs, this Chicken Marsala recipe is sure to impress. Serve it with your favorite pasta or mashed potatoes for a complete and satisfying meal.
Ingredients
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- Salt and freshly ground black pepper, to taste
- 4 tablespoons unsalted butter, divided
- 2 tablespoons olive oil
- 8 ounces mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup Marsala wine
- 1 cup chicken broth
- 1/4 cup heavy cream
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh thyme
Directions
- Place the chicken breasts between two sheets of plastic wrap and pound them with a meat mallet until they are about 1/4-inch thick.
- In a shallow dish, combine the flour, salt, and pepper. Dredge the chicken breasts in the flour mixture, shaking off any excess.
- In a large skillet, heat 2 tablespoons of butter and the olive oil over medium-high heat. Add the chicken breasts and cook for about 3-4 minutes per side, or until browned and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the remaining 2 tablespoons of butter. Once melted, add the sliced mushrooms and cook until they have released their moisture and are golden brown, about 5-6 minutes.
- Add the minced garlic to the skillet and cook for an additional 1 minute.
- Pour in the Marsala wine and chicken broth. Bring the mixture to a simmer and cook for about 5 minutes to reduce slightly.
- Stir in the heavy cream, parsley, and thyme. Season with additional salt and pepper, if needed.
- Return the chicken breasts to the skillet, along with any juices that have accumulated. Cook for another 2-3 minutes, or until the chicken is heated through.
- Serve the Chicken Marsala over cooked pasta or mashed potatoes, topped with the mushroom sauce.
