Marsala - Chicken Recipe

Prepare the Chicken

Season the chicken breasts with salt and black pepper. Dredge each piece in flour, shaking off the excess.

Sear the Chicken

In a large skillet, heat olive oil and 1 tablespoon of butter over medium-high heat. Add the chicken and cook until golden brown, about 3-4 minutes per side. Remove chicken and set aside.

Cook the Mushrooms

In the same skillet, add the remaining butter and sliced mushrooms. Cook until mushrooms are browned, about 5-7 minutes. Add minced garlic and sauté for an additional 1 minute.

Make the Sauce

Pour in the Marsala wine and scrape the bottom of the skillet to deglaze. Allow the wine to reduce by half, then add chicken broth and bring to a simmer.

Combine Chicken and Sauce

Return the chicken to the skillet and simmer for another 5-7 minutes until chicken is cooked through and the sauce thickens slightly.

Prepare Polenta

In a separate pot, bring 4 cups of water to a boil. Slowly whisk in the polenta and cook, stirring frequently, until thickened (about 5-7 minutes). Season with salt and pepper to taste.

Wilt the Spinach

In a separate skillet, add a splash of olive oil and heat over medium. Add spinach and sauté until wilted, about 2-3 minutes. Season with salt and pepper to taste.

Serve

To serve, plate the polenta, top with the chicken and mushroom Marsala sauce, and garnish with wilted spinach.