Chicken Marsala Recipe
Pan-seared with assorted mushrooms deglazed in a Marsala sauce
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Ingredients
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Main Ingredients
Mushroom Mixture
Sauce
Method
Preparation
- 1
Prepare the Chicken
Season the chicken breasts with salt and black pepper on both sides. Dredge each piece lightly in all-purpose flour, shaking off the excess flour.
Cooking
- 2
Pan-Sear the Chicken
In a large skillet, heat olive oil and 1 tablespoon of butter over medium-high heat. Once hot, add the chicken breasts and cook for about 5-6 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- 3
Cook the Mushrooms
In the same skillet, add the remaining tablespoon of butter. Add the chopped shallots and minced garlic, sautéing for about 2 minutes until fragrant. Then, add the assorted mushrooms and cook for 5-7 minutes until they are browned and tender.
- 4
Deglaze the Pan
Pour the Marsala wine into the skillet, scraping the bottom of the pan to release any browned bits. Allow the wine to simmer for about 2-3 minutes, letting it reduce slightly.
- 5
Make the Sauce
Add the chicken broth to the skillet and bring the mixture to a gentle boil. Reduce the heat and let it simmer for another 5 minutes until the sauce thickens slightly.
- 6
Combine and Serve
Return the seared chicken breasts to the skillet, spooning the sauce and mushrooms over the top. Let it cook for an additional 2-3 minutes to warm the chicken through. Garnish with fresh parsley before serving.
