Chicken Marsala Recipe
Sautéed chicken breast with mushrooms in a Marsala wine sauce.
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Ingredients
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Main Ingredients
Method
Preparation
Prepare the Chicken
Season the chicken breasts with salt and black pepper on both sides. Dredge each piece in all-purpose flour, shaking off the excess.
Cook the Chicken
In a large skillet over medium-high heat, add olive oil and 1 tablespoon of butter. Once hot, add the chicken breasts and cook for about 4-5 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Make the Sauce
Sauté the Mushrooms
In the same skillet, add the remaining tablespoon of butter. Once melted, add the sliced mushrooms and cook for about 5 minutes until they are browned and softened.
Add Marsala Wine
Pour in the Marsala wine and scrape the bottom of the skillet to release any browned bits. Bring to a simmer and cook for about 3-4 minutes until the wine is reduced by half.
Add Chicken Broth
Add the chicken broth to the skillet and stir to combine. Bring the mixture back to a simmer and let it cook for another 2-3 minutes.
Combine and Serve
Combine Chicken and Sauce
Return the cooked chicken breasts to the skillet and spoon the sauce over them. Let it cook for an additional 2-3 minutes, allowing the chicken to absorb the flavors.
Garnish and Serve
Remove from heat, garnish with fresh chopped parsley, and serve immediately, spooning more sauce over the chicken.