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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. Dredge each piece in all-purpose flour, shaking off any excess.
Sauté the Chicken
In a large skillet, heat olive oil and 1 tablespoon of butter over medium-high heat. 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.
Cooking the Sauce
Cook 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 tender.
Add Garlic and Wine
Stir in the minced garlic and cook for 1 minute until fragrant. Pour in the Marsala wine, scraping up any brown bits from the bottom of the skillet. Let it simmer for about 2-3 minutes.
Combine with Chicken Broth
Add the chicken broth to the skillet and bring the mixture to a simmer. Cook for another 5 minutes until the sauce has reduced slightly.
Finishing Touches
Return the Chicken
Return the cooked chicken breasts to the skillet, spooning the sauce over them. Let them simmer in the sauce for an additional 3-4 minutes.
Garnish and Serve
Remove the skillet from heat, sprinkle with fresh parsley, and serve the Chicken Marsala hot over pasta or rice, if desired.