Chicken Marsala
Chicken Marsala features golden pan-seared chicken simmered in a rich mushroom and Marsala wine sauce. The dish is savory, slightly sweet, and deeply aromatic. It cooks quickly, requires simple ingredients, and pairs beautifully with pasta or mashed potatoes. This elegant meal brings comforting flavors to any dinner table.
Ingredients
- 4 chicken breasts, thinly sliced
- 1 cup Marsala wine
- 1 cup sliced mushrooms
- 1 cup chicken broth
- 3 tablespoons butter
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- Salt to taste
- 2 tablespoons flour (for dredging)
Instructions
- Coat the chicken breasts lightly with flour, salt, and pepper.
- Heat olive oil and butter in a skillet over medium heat.
- Cook the chicken until golden on each side, then set aside.
- Add mushrooms and garlic to the skillet and sauté until tender.
- Pour in the Marsala wine and chicken broth, scraping the pan.
- Let the sauce simmer until slightly thickened.
- Return the chicken to the pan and cook for 10 minutes.
- Garnish with thyme and serve with pasta, rice, or potatoes.
Notes
- Use dry Marsala wine for the best flavor.
- Do not skip flouring the chicken—it helps thicken the sauce.
- Fresh mushrooms give the best results.
- Add cream for a richer sauce.
- Keep heat moderate to avoid burning the wine.