Chicken Marsala Recipe
Pan-sautéed boneless chicken breast in a rich demi-glace with portobello mushrooms and Marsala wine – served with our chef’s accompaniments of the day and rolls.
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Ingredients
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Main Ingredients
Seasonings
Cooking Ingredients
Serving Accompaniments
Method
Preparation
- 1
Prepare the Chicken
Season the boneless chicken breasts with salt, black pepper, and garlic powder on both sides. Dredge each piece in all-purpose flour, shaking off the excess.
- 2
Slice the Mushrooms
Clean the portobello mushrooms with a damp cloth and slice them into thick pieces.
Cooking
- 3
Sauté the Chicken
In a large skillet, heat the olive oil and butter over medium-high heat. Once hot, add the chicken breasts and cook for about 5-7 minutes on each side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- 4
- 5
Make the Sauce
Pour in the Marsala wine and chicken broth into the skillet. Scrape the bottom of the pan to deglaze and incorporate the flavors. Let it simmer for about 5 minutes until the sauce reduces slightly.
- 6
Combine and Serve
Return the chicken breasts to the skillet, coating them in the sauce. Cook for an additional 2-3 minutes to heat through. Serve hot with the chef's accompaniments and dinner rolls.