Chicken Marsala with Mushrooms (Printable version)

Tender chicken breasts simmered in Marsala wine sauce with mushrooms and fresh parsley for a flavorful meal.

# What you need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - Salt and freshly ground black pepper, to taste
03 - 1/3 cup all-purpose flour (use gluten-free flour for GF option)

→ Sauté & Sauce

04 - 3 tablespoons olive oil
05 - 2 tablespoons unsalted butter
06 - 10 oz cremini or white mushrooms, sliced
07 - 3 cloves garlic, minced
08 - 3/4 cup dry Marsala wine
09 - 3/4 cup low-sodium chicken broth
10 - 2 tablespoons heavy cream (optional, for creamier sauce)

→ Garnish

11 - 1/4 cup fresh flat-leaf parsley, chopped
12 - Lemon wedges, for serving (optional)

# How To:

01 - Place the chicken breasts between two sheets of plastic wrap and gently pound to 1/2-inch thickness. Season both sides with salt and pepper, then dredge in flour, shaking off excess.
02 - Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken and cook 3-4 minutes per side until golden brown and just cooked through. Transfer to a plate and tent with foil.
03 - Add remaining 1 tablespoon olive oil and the butter to the skillet. Add mushrooms and cook 5-6 minutes, stirring occasionally, until browned and their liquid has evaporated.
04 - Add garlic and sauté for 30 seconds until fragrant.
05 - Pour in the Marsala wine, scraping up any browned bits from the bottom of the pan. Simmer 2-3 minutes to reduce slightly.
06 - Add chicken broth and return chicken breasts (and any juices) to the skillet. Simmer 7-8 minutes, turning chicken once, until sauce has thickened slightly.
07 - Stir in heavy cream if using, and simmer for 1 minute.
08 - Remove from heat. Sprinkle with chopped parsley and serve immediately, with lemon wedges if desired.

# Expert Advice:

01 -
  • The sauce develops this incredible depth that makes you feel like you ordered from a restaurant
  • It comes together in under 45 minutes but tastes like something you simmered all day
02 -
  • Dry Marsala wine is completely different from sweet Marsala and worth seeking out
  • Do not crowd the pan when searing chicken or it will steam instead of brown
03 -
  • Pat the chicken completely dry before flouring or the coating will not adhere properly
  • Let the mushrooms brown without stirring too often so they develop deep flavor

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