Chicken Marsala Recipe

Inspired by Volturno Pizza Napoletana

Time30m

Serves4

pan-seared chicken breasts sautéed in a mushroom marsala wine sauce

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Ingredients

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Main Ingredients

4 pieces Chicken breasts

1 tsp Celtic sea salt

1 tsp black pepper

1 cup 00 bread flour

2 tbs olive oil

2 tbs Butter

Sauce Ingredients

8 oz Mushrooms (sliced)

1 cup Marsala wine

1 cup Chicken broth

2 cloves Garlic (minced)

2 tbs Fresh parsley (chopped)

Method

Preparation Steps

Prep Chicken

Season the chicken breasts with salt and black pepper on both sides.

Dredge Chicken

Place the all-purpose flour in a shallow dish and dredge each chicken breast in flour, shaking off the excess.

Cooking Steps

Sear Chicken

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

Sauté Mushrooms

In the same skillet, add the butter and the sliced mushrooms. Sauté for about 5 minutes until the mushrooms are browned and tender.

Add Garlic

Add the minced garlic to the skillet with the mushrooms and sauté for an additional 1-2 minutes until fragrant.

Create Sauce

Pour in the Marsala wine, scraping the bottom of the skillet to deglaze. Allow the wine to simmer for about 2-3 minutes.

Add Broth

Stir in the chicken broth and let the mixture simmer for another 5 minutes until the sauce reduces slightly.

Combine Chicken and Sauce

Return the chicken breasts to the skillet, coating them in the sauce. Allow to simmer for another 3-5 minutes.

Garnish and Serve

Sprinkle chopped fresh parsley over the chicken and sauce before serving.