Description
Chicken Marsala brings rustic Italian flavors right to your dinner table with tender chicken breasts nestled in a rich, savory wine sauce. Simmered mushrooms and golden-brown chicken create a classic meal that feels like a restaurant experience without leaving home.
Ingredients
Scale
Proteins:
- 4 boneless, skinless chicken breasts
Vegetables:
- 8 ounces (226 grams) fresh cremini or button mushrooms, sliced
- 3 cloves garlic, minced
Liquids and Seasonings:
- 1 cup dry Marsala wine
- 1 cup low-sodium chicken broth
- 2 tablespoons extra virgin olive oil
- Salt to taste
- Pepper to taste
- Fresh parsley for garnish
Instructions
- Transform 34 chicken breasts into uniform ¼-inch thick cutlets using a sharp knife, ensuring consistent cooking.
- Season each cutlet with ½ teaspoon salt and ¼ teaspoon black pepper, coating both sides evenly.
- Heat 2 tablespoons extra virgin olive oil in a 12-inch skillet at 375°F (medium-high), creating a sizzling surface for golden searing.
- Place seasoned chicken cutlets into hot skillet, cooking exactly 4 minutes until rich golden-brown, then flip and cook additional 4 minutes.
- Transfer perfectly seared chicken to a clean plate, keeping warm and maintaining temperature.
- Add 8 ounces sliced mushrooms and 3 minced garlic cloves to identical skillet, sautéing at 350°F for precisely 5 minutes until caramelized.
- Pour 1 cup Marsala wine into skillet, vigorously scraping accumulated browned flavor bits from pan surface.
- Stream 1 cup chicken broth into mixture, reducing heat to 225°F and simmering 2 minutes to concentrate flavors.
- Return chicken cutlets to sauce, nestling them gently and simmering an additional 5 minutes to marry flavors.
- Plate chicken, generously spooning mushroom-wine sauce over each cutlet, optionally garnishing with chopped parsley.
Notes
- Slice chicken breasts horizontally for uniform thickness, which helps them cook evenly and prevents dry spots.
- Use a cast-iron or heavy skillet to get the best golden-brown sear on your chicken and develop deeper flavor from the browned bits.
- Choose a good quality dry Marsala wine for authentic taste, avoiding sweet varieties that can make the sauce too cloying.
- Let the chicken rest in the sauce for a few extra minutes to absorb the rich, savory flavors and keep the meat tender and juicy.
- Prep Time: 10 minutes
- Cook Time: 21-22 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 3 to 4
- Calories: 173 kcal
- Sugar: 1 g
- Sodium: 75 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 70 mg