Description
Classic Chicken Marsala is a savory Italian-American dish featuring tender chicken breasts sautéed to golden perfection and smothered in a rich mushroom and Marsala wine sauce. Served traditionally over spaghetti, it’s a quick yet elegant dinner option perfect for weeknights or special occasions.
Ingredients
Scale
Chicken
- 4 thin boneless skinless chicken breasts
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup all-purpose flour
- 4 teaspoons olive oil, divided
Sauce
- 4 cloves garlic, minced
- 8 ounces white or cremini mushrooms, sliced
- 2 tablespoons minced fresh parsley
- 1 cup Marsala wine
- 1/2 cup chicken broth
Optional
- 12 ounces cooked spaghetti pasta for serving
Instructions
- Prepare the chicken: Season the chicken breasts evenly with salt and pepper. Spread the flour on a plate or shallow bowl. Dredge each chicken breast in the flour, coating well and shaking off any excess. Set aside for cooking.
- Sear the chicken: Heat 2 teaspoons of olive oil in a large skillet over medium-high heat. Add the floured chicken breasts and cook until golden brown and cooked through, about 7 minutes per side. Once done, remove chicken from skillet and keep warm.
- Cook the mushrooms and garlic: Using the same skillet, add the remaining 2 teaspoons of olive oil and heat over medium-high heat. Add the sliced mushrooms and sauté until they start to soften and brown, about 3 to 4 minutes. Add minced garlic and cook for an additional 1 minute until fragrant.
- Make the sauce: Pour the Marsala wine and chicken broth into the skillet with the mushrooms and garlic. Bring the mixture to a simmer and cook until the liquid reduces by half, about 6 to 7 minutes. Stir occasionally to prevent sticking.
- Combine chicken and sauce: Reduce heat to low, return the cooked chicken breasts to the skillet, and spoon the mushroom Marsala sauce over the top. Let the chicken warm through in the sauce for a couple of minutes.
- Serve: Serve the Chicken Marsala hot with the mushroom sauce spooned over each breast. Optionally, serve over cooked spaghetti pasta to soak up the delicious sauce.
Notes
- If using thick chicken breasts, slice them in half lengthwise to make four thin breasts to cook evenly.
- Ensure not to overcrowd the skillet when searing chicken to get a nice golden crust.
- If Marsala wine is unavailable, a dry sherry or sweet white wine can be a substitute, though the flavor will vary slightly.
- For a gluten-free version, use gluten-free flour or cornstarch for dredging the chicken.
- Leftover sauce can be stored in the refrigerator for up to 2 days and reheated gently before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 120 mg
