Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chicken Marsala with Mushrooms

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: KimEasy

Description

Chicken Marsala with Mushrooms is a classic Italian-American dish featuring tender chicken cutlets and mushrooms simmered in a rich Marsala wine sauce. It’s a comforting meal that’s both elegant and easy to prepare.

Ingredients

Units Scale

For the Chicken:

  • 4 boneless, skinless chicken breasts
  • 1/2 cup all-purpose flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter

For the Sauce:

  • 8 ounces cremini or button mushrooms, sliced
  • 1 shallot, finely chopped
  • 2 cloves garlic, minced
  • 3/4 cup dry Marsala wine
  • 3/4 cup low-sodium chicken broth
  • 1/2 cup heavy cream
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
  • Salt and pepper, to taste
  • 2 tablespoons chopped fresh parsley, for garnish

Instructions

  1. Prepare the Chicken:
    • Place each chicken breast between two sheets of plastic wrap and pound to about 1/4-inch thickness.
    • In a shallow dish, combine the flour, salt, and pepper. Dredge each chicken breast in the flour mixture, shaking off any excess.
  2. Sear the Chicken:
    • In a large skillet over medium-high heat, heat the olive oil and 1 tablespoon of butter.
    • Add the chicken breasts and cook for 3-4 minutes on each side until golden brown. Transfer the chicken to a plate and set aside.
  3. Sauté the Mushrooms:
    • In the same skillet, add the remaining 1 tablespoon of butter.
    • Add the sliced mushrooms and cook for 5-6 minutes until they release their moisture and become golden.
    • Stir in the chopped shallot and minced garlic; cook for an additional 1-2 minutes until fragrant.
  4. Prepare the Sauce:
    • Pour in the Marsala wine, scraping up any browned bits from the bottom of the skillet.
    • Allow the wine to simmer for about 2-3 minutes to reduce slightly.
    • Add the chicken broth and thyme; simmer for another 5 minutes until the sauce reduces by half.
  5. Finish the Dish:
    • Stir in the heavy cream and return the chicken breasts to the skillet.
    • Simmer for 5-7 minutes, occasionally spooning the sauce over the chicken, until the sauce thickens and the chicken is cooked through.
  6. Serve:
    • Season the sauce with additional salt and pepper to taste.
    • Garnish with chopped fresh parsley and serve hot.

Notes

  • For a gluten-free option, substitute the all-purpose flour with cornstarch or a gluten-free flour blend.
  • If you prefer a non-creamy version, you can omit the heavy cream for a traditional Marsala sauce.

Find it online: https://newsvks.com/chicken-marsala-with-mushrooms/