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Flavorful Chicken Marsala Recipe Easy Homemade Mushroom Wine Sauce

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A quick and easy chicken marsala recipe featuring tender chicken breasts in a rich mushroom and Marsala wine sauce, perfect for weeknight dinners or impressing guests.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6 oz/170g each), pounded to even thickness
  • ½ cup all-purpose flour (60g) for dredging
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 8 oz cremini or button mushrooms, sliced (225g)
  • 2 cloves garlic, minced
  • ¾ cup dry Marsala wine (180ml)
  • ½ cup chicken broth (120ml)
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Place each chicken breast between two sheets of plastic wrap or in a large zip-top bag. Using a meat mallet or rolling pin, gently pound them to about ½ inch (1.3 cm) thickness. (Approx. 5 minutes)
  2. Season both sides of the chicken with salt and pepper. Pour the flour into a shallow dish and coat each breast evenly, shaking off any excess flour. (Approx. 5 minutes)
  3. Heat 2 tablespoons olive oil over medium-high heat in a large skillet. Add the chicken breasts and cook until golden brown on one side, about 4 minutes. Flip and cook another 3-4 minutes until cooked through but still juicy. Remove chicken and set aside on a warm plate. (Approx. 10 minutes)
  4. Reduce heat to medium and add 3 tablespoons butter to the same pan. Once melted, add the sliced mushrooms and sauté until they release moisture and begin to brown, about 6-7 minutes. Stir in minced garlic and cook for another minute until fragrant. (Approx. 8 minutes)
  5. Pour in the Marsala wine, scraping the bottom of the pan to loosen browned bits. Let the wine simmer and reduce by half, about 5 minutes. (Approx. 5 minutes)
  6. Stir in the chicken broth and continue simmering until the sauce slightly thickens, about 3-4 minutes. Taste and adjust seasoning with salt and pepper if needed. (Approx. 4 minutes)
  7. Nestle the chicken breasts back into the sauce and warm through for 2-3 minutes, spooning sauce over them to keep moist and flavorful. (Approx. 3 minutes)
  8. Sprinkle chopped fresh parsley over the top and serve immediately.

Notes

Pat chicken dry before dredging to reduce splatter and help flour stick better. Avoid overcrowding the pan when searing chicken; cook in batches if needed. Let mushrooms brown without stirring too much for best flavor. Use dry Marsala wine for balanced sauce; adjust broth if wine is sweeter. If sauce is too thick, add broth or water to loosen. To thicken sauce without clumps, mix cornstarch with cold water and stir in gently. Rest chicken before serving to keep juicy. For a creamy twist, add ¼ cup heavy cream at the end. Gluten-free flour and dairy-free butter alternatives can be used.

Nutrition

Keywords: chicken marsala, mushroom sauce, easy chicken recipe, weeknight dinner, Marsala wine chicken, quick chicken dinner, mushroom wine sauce

Find it online: https://elvafood.com/flavorful-chicken-marsala-recipe-easy-homemade-mushroom-wine-sauce/