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Chicken Marsala with Mushrooms
Kathie Clane

Chicken Marsala with Mushrooms

Chicken Marsala with Mushrooms combines tender chicken, earthy mushrooms, and rich Marsala wine for a delightful, classic meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Additional Time 5 minutes
Total Time 45 minutes
Course: Uncategorized
Cuisine: Italian-American
Calories: 475
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts (pounded to ½-inch thickness)
  • ½ cup all-purpose flour
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1 lb mushrooms sliced
  • 3 cloves garlic minced
  • ¾ cup Marsala wine
  • ½ cup chicken broth
  • ¼ cup heavy cream optional
  • Salt and pepper to taste
  • Fresh parsley chopped (for garnish)

Method
 

  1. Season chicken breasts with salt and pepper, then coat lightly with flour.
  2. Heat olive oil and butter in a large skillet over medium-high heat.
  3. Cook chicken until golden on both sides (about 4 minutes per side). Remove and set aside.
  4. In the same skillet, sauté mushrooms until softened, about 5 minutes.
  5. Add garlic and cook until fragrant, about 1 minute.
  6. Pour in Marsala wine and chicken broth, scraping the pan to deglaze. Simmer for 5 minutes.
  7. Stir in heavy cream (if using) and return chicken to the skillet. Simmer until chicken is cooked through and sauce thickens slightly, 5–7 minutes.
  8. Garnish with parsley and serve hot.

Notes

For a gluten-free version, substitute the all-purpose flour with almond or gluten-free flour.