Chicken Marsala Dinner Recipe

Prepare the Chicken

Pat the chicken breasts dry with paper towels. Season each piece with salt and black pepper on both sides.

Dredge in Flour

Spread the all-purpose flour on a plate. Dredge each seasoned chicken breast in the flour, ensuring an even coating. Shake off any excess flour.

Sear the Chicken

In a large skillet, heat the olive oil over medium-high heat. Once hot, add the chicken breasts in batches, cooking for about 5 minutes on each side until golden brown and cooked through. Remove and set aside.

Sauté the Vegetables

In the same skillet used for the chicken, add the sliced mushrooms, minced shallots, and minced garlic. Sauté over medium heat until the mushrooms are browned and the shallots are translucent, about 5-7 minutes.

Deglaze with Marsala Wine

Pour in the Marsala wine, scraping the bottom of the skillet to release any browned bits. Bring to a simmer and cook for about 3-4 minutes until slightly reduced.

Add Chicken Broth

Stir in the chicken broth and let it simmer for another 5 minutes. Add the cooked chicken back into the skillet, spooning sauce over the chicken. Cook for an additional 2-3 minutes.

Finish the Sauce

Remove the skillet from heat. Stir in the butter and chopped parsley until combined and glossy.

Prepare the Sides

While the sauce is finishing, prepare your side of cooked pasta or mashed potatoes according to package instructions.

Serve

Plate the chicken Marsala over a bed of pasta or alongside mashed potatoes. Garnish with fresh lemon wedges and additional parsley if desired.