Chicken Marsala Restaurant-Style Recipe

Prep Time: 20 minutes

Cook Time: 30 minutes

Additional Time: 10 minutes

Total Time: 1 hour

Servings: 4

Ingredients:

• 4 boneless, skinless chicken breasts, pounded thin
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3 tablespoons olive oil
• 8 ounces cremini or button mushrooms, sliced
• 1 shallot, minced
• 2 garlic cloves, minced
• 1 cup Marsala wine
• 1 cup chicken broth
• 2 tablespoons unsalted butter
• 2 tablespoons chopped fresh parsley

Steps to Cook:

1. Prepare the Chicken: a. Place the chicken breasts between two sheets of plastic wrap or wax paper and pound them to an even thickness of about 1/2 inch. b. In a shallow dish, combine the flour, salt, and pepper. Dredge the chicken breasts in the flour mixture, shaking off any excess.

2. Cook the Chicken: a. In a large skillet, heat 2 tablespoons of the olive oil over medium-high heat. b. Add the chicken breasts and cook for 3-4 minutes per side, or until golden brown. Transfer the cooked chicken to a plate and set aside.

3. Cook the Mushrooms: a. In the same skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. b. Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they are lightly browned. c. Add the minced shallot and garlic, and cook for an additional 1-2 minutes, until fragrant.

4. Make the Marsala Sauce: a. Deglaze the skillet with the Marsala wine, scraping up any browned bits from the bottom of the pan. b. Add the chicken broth and bring the mixture to a simmer. c. Reduce the heat to medium-low and let the sauce simmer for 5-7 minutes, or until it has thickened slightly. d. Stir in the unsalted butter until it is melted and well combined.

5. Finish the Dish: a. Return the cooked chicken breasts to the skillet, nestling them in the Marsala sauce. b. Simmer the chicken for an additional 5-7 minutes, or until it is cooked through and the sauce has thickened further. c. Remove the skillet from the heat and stir in the chopped fresh parsley.

Cook’s Note:

• For a richer sauce, you can use a combination of Marsala wine and beef or chicken stock.
• If the sauce becomes too thick, you can thin it out with a splash of additional broth or wine.
• Serve the Chicken Marsala with mashed potatoes, rice, or a side of roasted vegetables for a complete and satisfying meal.

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