Ingredients
- 2 boneless, skinless chicken breasts (pounded to even thickness)
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup all-purpose flour (or gluten-free flour for GF option)
- 2 tbsp olive oil
- 8 oz mushrooms, sliced (cremini, baby bella, or white button)
- 2 cloves garlic, minced
- ½ cup Marsala wine
- ½ cup chicken broth
- 2 tbsp unsalted butter
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
1️⃣ Prepare the Chicken – Season chicken breasts with salt and pepper, then dredge in flour, shaking off excess.
2️⃣ Cook the Chicken – Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 4-5 minutes per side until golden brown and cooked through. Remove and set aside.
3️⃣ Sauté the Mushrooms – In the same skillet, add mushrooms and garlic. Cook for 5 minutes, stirring occasionally, until mushrooms are browned.
4️⃣ Make the Sauce – Pour in Marsala wine and chicken broth, scraping the pan to deglaze. Simmer for 5 minutes until slightly reduced. Stir in butter until melted.
5️⃣ Combine and Serve – Return chicken to the skillet and spoon the sauce over it. Simmer for 1-2 minutes. Garnish with fresh parsley and serve with pasta or mashed potatoes.
Notes
✔ Creamy Marsala – Stir in ¼ cup heavy cream for a richer sauce.
✔ Gluten-free option – Use gluten-free flour for dredging.
✔ Non-alcoholic substitute – Use grape juice + a splash of balsamic vinegar instead of Marsala wine.
✔ Extra veggies – Add spinach or sun-dried tomatoes for extra depth.
✔ Different proteins – Try chicken thighs for a juicier alternative.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Searing
- Cuisine: Italian-American
- Diet: Gluten Free
