Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 6 oz each): Chicken breasts are perfect for this recipe because they cook quickly and remain tender when pan-fried.
- 1/2 cup flour: Used to lightly coat the chicken breasts before cooking. It helps create a golden, crispy crust while keeping the chicken juicy.
- 2 tablespoons olive oil: For pan-searing the chicken. You can also use butter if you prefer a richer flavor.
- 8 oz cremini or white mushrooms (sliced): Mushrooms add a wonderful, earthy flavor that complements the Marsala wine sauce.
- 3/4 cup Marsala wine: This is the star of the dish. Marsala wine brings a beautiful sweetness and depth to the sauce. You can find it at most grocery stores, but make sure to get the dry variety for cooking.
- 1 cup chicken broth: Adds savory flavor and helps create the sauce base.
- 1 tablespoon butter: Adds richness to the sauce.
- Salt and pepper: For seasoning the chicken and sauce to taste.
- Fresh parsley (chopped, for garnish): Adds a touch of color and freshness to the finished dish.
Instructions
- Prepare the Chicken:
Start by placing the chicken breasts between two pieces of plastic wrap or parchment paper. Use a meat mallet or rolling pin to gently pound the chicken to an even thickness—about 1/2 inch thick. This ensures that the chicken cooks evenly and stays tender. Season the chicken on both sides with salt and pepper. - Dredge the Chicken:
In a shallow dish, place the flour. Lightly dredge each chicken breast in the flour, shaking off the excess. This step helps create a light, crispy crust when the chicken is seared. - Sear the Chicken:
Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken breasts. Cook the chicken for about 4-5 minutes per side until it’s golden brown and cooked through (internal temperature should reach 165°F). Remove the chicken from the skillet and set it aside on a plate. - Cook the Mushrooms:
In the same skillet, add the sliced mushrooms. Cook them for about 5 minutes, stirring occasionally, until they’re tender and browned. The mushrooms will release some moisture as they cook, which will add flavor to the sauce. - Add the Marsala Wine:
Pour the Marsala wine into the skillet with the mushrooms. Scrape up any brown bits from the bottom of the pan with a wooden spoon. These bits are packed with flavor and will enrich the sauce. Let the wine simmer for 2-3 minutes to reduce slightly. - Make the Sauce:
Add the chicken broth to the skillet and stir to combine. Let the mixture simmer for another 3-4 minutes, allowing it to thicken slightly. Taste the sauce and adjust seasoning with salt and pepper as needed. - Finish the Dish:
Return the chicken breasts to the skillet, spooning some of the sauce and mushrooms over the top. Reduce the heat to low and cook for another 2-3 minutes until the chicken is heated through and has absorbed some of the sauce. - Add Butter for Richness:
Stir in the tablespoon of butter to the sauce, allowing it to melt into the liquid. This adds a lovely richness and shine to the sauce. - Serve:
Plate the chicken breasts and spoon the mushrooms and sauce over the top. Garnish with fresh parsley for a burst of color and freshness.
Nutrition
- Serving Size: 4
- Calories: 400
- Fat: 25g
- Carbohydrates: 15g
- Protein: 30g