Chicken Marsala with Mushrooms
Chicken Marsala with Mushrooms combines tender chicken, earthy mushrooms, and rich Marsala wine for a delightful, classic meal.
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)
Instructions
- Season chicken breasts with salt and pepper, then coat lightly with flour.
- Heat olive oil and butter in a large skillet over medium-high heat.
- Cook chicken until golden on both sides (about 4 minutes per side). Remove and set aside.
- In the same skillet, sauté mushrooms until softened, about 5 minutes.
- Add garlic and cook until fragrant, about 1 minute.
- Pour in Marsala wine and chicken broth, scraping the pan to deglaze. Simmer for 5 minutes.
- 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.
- Garnish with parsley and serve hot.
Notes
For a gluten-free version, substitute the all-purpose flour with almond or gluten-free flour.
