Chicken Marsala Mushrooms Parsley (Print version)

Tender chicken in Marsala wine sauce with mushrooms and fresh parsley, perfect for a savory meal.

# What you need:

→ Chicken

01 - 4 boneless skinless chicken breasts
02 - Salt and freshly ground black pepper to taste
03 - 1/3 cup all-purpose flour

→ Sauté & Sauce

04 - 3 tablespoons olive oil
05 - 2 tablespoons unsalted butter
06 - 10 oz cremini or white mushrooms sliced
07 - 3 cloves garlic minced
08 - 3/4 cup dry Marsala wine
09 - 3/4 cup low-sodium chicken broth
10 - 2 tablespoons heavy cream optional

→ Garnish

11 - 1/4 cup fresh flat-leaf parsley chopped
12 - Lemon wedges for serving optional

# Directions:

01 - Place chicken breasts between plastic wrap sheets. Pound gently to 1/2-inch thickness. Season both sides with salt and pepper, then dredge in flour, shaking off excess.
02 - Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook chicken 3–4 minutes per side until golden brown and cooked through. Transfer to plate and tent with foil.
03 - Add remaining olive oil and butter to skillet. Cook mushrooms 5–6 minutes, stirring occasionally, until browned and liquid has evaporated.
04 - Add garlic and sauté 30 seconds until fragrant.
05 - Pour in Marsala wine, scraping up browned bits from bottom of pan. Simmer 2–3 minutes to reduce slightly.
06 - Add chicken broth and return chicken breasts with juices to skillet. Simmer 7–8 minutes, turning chicken once, until sauce thickens slightly.
07 - Stir in heavy cream if using and simmer 1 minute.
08 - Remove from heat. Sprinkle with chopped parsley and serve immediately with lemon wedges if desired.

# Expert advice:

01 -
  • The Marsala sauce creates this incredibly rich flavor that feels fancy but comes together in under 45 minutes
  • Chicken breasts stay juicy because theyre cooked just right, then finished gently in the sauce
02 -
  • Dont crowd the pan when searing chicken or itll steam instead of brown, work in batches if needed
  • Let the mushrooms brown properly and release their liquid, this concentrated flavor is what makes the sauce exceptional
03 -
  • Use a dry Marsala wine, not sweet, for the most balanced sauce flavor
  • Let the chicken rest for a few minutes after searing so it stays juicy when returned to the sauce

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