Chicken Marsala Recipe
Breast of chicken sauteed with marsala wine and sliced mushrooms
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation
- 1
Prepare the Chicken
Season the chicken breasts with salt and black pepper on both sides. Dredge each breast in all-purpose flour, shaking off any excess flour.
- 2
Cook the Chicken
In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts and cook for about 4-5 minutes on each side, or until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.
- 3
- 4
Deglaze the Pan
Pour in the Marsala wine and use a wooden spoon to scrape up any brown bits from the bottom of the skillet. Let the wine simmer for about 2-3 minutes to reduce slightly.
- 5
Add Chicken Broth
Add the chicken broth to the skillet and bring to a simmer. Return the chicken breasts to the skillet and cook for an additional 5 minutes, allowing the chicken to absorb some of the sauce.
- 6
Garnish and Serve
Remove the skillet from heat, sprinkle with chopped fresh parsley, and serve the Chicken Marsala with the sauce and mushrooms spooned over the top.
