Chicken Marsala

Chicken Marsala is a comforting dish featuring tender chicken breasts coated in a lightly crisp flour crust and bathed in a silky mushroom sauce, perfect for weeknight dinners or entertaining guests.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 420

Ingredients Method Notes

Ingredients

Main Ingredients

4 pieces boneless, skinless chicken breasts Pounded slightly if thick for even cooking.
Salt and black pepper To season the chicken and balance the sauce.
1 cup all-purpose flour For dredging to create a light, crisp coating.
4 tablespoons extra virgin olive oil For searing the chicken.
4 tablespoons unsalted butter Divided; adds richness.
8 ounces mushrooms, thinly sliced Cremini or button mushrooms work well.
¾ cup non-alcoholic Marsala-style cooking liquid A substitute or mixture of grape juice, balsamic, and vinegar.
1 cup low-sodium chicken broth To build the sauce.
Fresh flat-leaf parsley, chopped For garnish.

Method

Preparation

Season and dredge the chicken with salt and pepper, then coat lightly in the flour.
Heat a large skillet over medium heat with olive oil and butter.

Cooking the Chicken

Sear the chicken in the skillet until golden, about 5-7 minutes per side. Remove from the pan.

Sautéing the Mushrooms

In the same skillet, add the remaining butter and sliced mushrooms.

Making the Sauce

Deglaze the pan with the non-alcoholic Marsala-style liquid, scraping up the browned bits.
Stir in the chicken broth and return chicken to the skillet.
Simmer until sauce thickens and chicken is cooked through, about 10 minutes.

Finishing Touches

Taste the sauce and adjust seasoning with salt and pepper. Garnish with parsley before serving.

Notes

Serve over buttered egg noodles or creamy mashed potatoes to soak up the sauce. Can be stored in the refrigerator for up to 3 days, or frozen for up to 2 months.