Chicken Marsala Mushrooms Parsley (Printable version)
Juicy chicken breasts cooked in Marsala wine sauce with mushrooms and a hint of fresh parsley.
# What you need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon freshly ground black pepper
04 - 1/2 cup all-purpose flour (or gluten-free flour blend)
→ For Sautéing
05 - 3 tablespoons olive oil
06 - 2 tablespoons unsalted butter
→ Sauce
07 - 10 oz cremini or white mushrooms, sliced
08 - 3 cloves garlic, minced
09 - 3/4 cup Marsala wine (dry or sweet, as preferred)
10 - 3/4 cup low-sodium chicken broth
11 - 1 teaspoon fresh thyme leaves (or 1/2 tsp dried thyme)
12 - 1/4 cup heavy cream (optional, for a richer sauce)
→ Garnish
13 - 1/4 cup fresh flat-leaf parsley, chopped
14 - Lemon wedges (optional)
# How To:
01 - Place chicken breasts between two pieces of plastic wrap and gently pound to an even 1/2-inch thickness. Season both sides with salt and pepper.
02 - Dredge each chicken breast in flour, shaking off excess.
03 - In a large skillet, heat 2 tablespoons olive oil and 1 tablespoon butter over medium-high heat. Add chicken breasts and cook for 4–5 minutes per side, until golden and cooked through. Remove chicken to a plate and cover loosely with foil.
04 - Add remaining 1 tablespoon olive oil and 1 tablespoon butter to the skillet. Add sliced mushrooms and sauté for 5–6 minutes, stirring occasionally, until browned and tender.
05 - Add minced garlic and thyme; cook for 30 seconds until fragrant.
06 - Pour in Marsala wine, scraping up any browned bits from the bottom of the pan. Simmer for 2–3 minutes to reduce slightly.
07 - Add chicken broth and bring to a gentle simmer. Cook for 3–4 minutes until sauce thickens slightly. Stir in heavy cream if using.
08 - Return chicken (and any accumulated juices) to the skillet. Simmer for 2–3 minutes, spooning sauce over the chicken until heated through. Remove from heat. Sprinkle with chopped parsley and serve immediately, optionally with lemon wedges.
# Expert Advice:
01 -
- The sauce creates itself in the pan, using those gorgeous browned bits left behind by the chicken
- Everything happens in one skillet, which means maximum flavor and minimum cleanup
02 -
- Letting the mushrooms properly brown is non-negotiable since that color equals flavor in the final sauce
- Don't rush the reduction step after adding the wine, or the sauce will taste thin and harsh
03 -
- Don't crowd the pan when searing the chicken, or it will steam instead of develop that gorgeous golden crust
- Room temperature chicken cooks more evenly, so let it sit out for twenty minutes before starting