Chicken Marsala Recipe

Marinate the Chicken

Season the chicken breasts with salt and pepper. Let them marinate for at least 30 minutes.

Dredge the Chicken

In a shallow dish, combine flour, salt, and pepper. Dredge each chicken breast in the flour mixture, shaking off any excess.

Pan-Seer the Chicken

In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts and cook for about 5-7 minutes per side, or until golden brown and cooked through. Remove from the skillet and set aside.

Cook the Mushrooms

In the same skillet, add sliced mushrooms and cook until they are browned, about 5 minutes. Add minced garlic and cook for an additional minute.

Make the Sauce

Pour in the Marsala wine and bring to a boil. Cook for about 2-3 minutes, scraping up any brown bits from the pan. Stir in the heavy cream and cook for another 3-4 minutes until the sauce thickens slightly.

Combine and Serve

Return the chicken to the skillet, coating it in the sauce. Let it simmer for a few minutes. Garnish with chopped parsley before serving.