Chicken Marsala Recipe


4 boneless, skinless chicken breasts, pounded to 1/4-inch thickness Salt and pepper, to taste 1/2 cup all-purpose flour, for dredging 4 tablespoons unsalted butter 4 tablespoons olive oil


1 cup sliced mushrooms (cremini or button) 1/2 cup Marsala wine 1/2 cup chicken broth 1/4 cup heavy cream 2 tablespoons chopped fresh parsley

Step 1

Season both sides of the chicken breasts with salt and pepper. Dredge each breast in flour, shaking off excess.

Step 2

In a large skillet over medium heat, melt 2 tablespoons of butter with 2 tablespoons of olive oil.

Step 3

In the same skillet, add the remaining 2 tablespoons of butter and 2 tablespoons of olive oil. Add the sliced mushrooms and sauté until they are nicely browned and their moisture has evaporated, about 5 minutes.

Step 4

Pour Marsala wine into the skillet and allow it to cook down for a few minutes, scraping up any browned bits from the bottom of the pan.

Step 5

Add the chicken broth and simmer for another few minutes until the sauce reduces slightly. Stir in the heavy cream and simmer for a couple of minutes until the sauce thickens enough to coat the back of a spoon.

Step 6

Return the chicken breasts to the skillet and simmer for a few minutes in the sauce to heat through.

Step 7

Garnish with chopped parsley before serving. Serve the Chicken Marsala hot, accompanied by pasta, rice, or mashed potatoes.