Chicken Marsala with Mushrooms Parsley (Print version)

Tender chicken breasts cooked in Marsala sauce with mushrooms and fresh parsley for a flavorful meal.

# What you need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon freshly ground black pepper
04 - 1/2 cup all-purpose flour (or gluten-free flour blend)

→ For Sautéing

05 - 3 tablespoons olive oil
06 - 2 tablespoons unsalted butter

→ Sauce

07 - 10 oz cremini or white mushrooms, sliced
08 - 3 cloves garlic, minced
09 - 3/4 cup Marsala wine (dry or sweet)
10 - 3/4 cup low-sodium chicken broth
11 - 1 teaspoon fresh thyme leaves (or 1/2 tsp dried thyme)
12 - 1/4 cup heavy cream (optional)

→ Garnish

13 - 1/4 cup fresh flat-leaf parsley, chopped
14 - Lemon wedges (optional)

# Directions:

01 - Place chicken breasts between two pieces of plastic wrap and gently pound to an even 1/2-inch thickness. Season both sides with salt and pepper.
02 - Dredge each chicken breast in flour, shaking off excess.
03 - In a large skillet, heat 2 tablespoons olive oil and 1 tablespoon butter over medium-high heat. Add chicken breasts and cook for 4–5 minutes per side, until golden and cooked through. Remove chicken to a plate and cover loosely with foil.
04 - Add remaining 1 tablespoon olive oil and 1 tablespoon butter to the skillet. Add sliced mushrooms and sauté for 5–6 minutes, stirring occasionally, until browned and tender.
05 - Add minced garlic and thyme; cook for 30 seconds until fragrant.
06 - Pour in Marsala wine, scraping up any browned bits from the bottom of the pan. Simmer for 2–3 minutes to reduce slightly.
07 - Add chicken broth and bring to a gentle simmer. Cook for 3–4 minutes until sauce thickens slightly. Stir in heavy cream if using.
08 - Return chicken (and any accumulated juices) to the skillet. Simmer for 2–3 minutes, spooning sauce over the chicken until heated through.
09 - Remove from heat. Sprinkle with chopped parsley and serve immediately, optionally with lemon wedges.

# Expert advice:

01 -
  • The Marsala sauce creates this luxurious velvety texture that coats every bite perfectly
  • Its one of those dishes that looks impressive but comes together on a busy weeknight
  • The mushrooms add this earthy depth that balances the wines natural sweetness
02 -
  • Crowding the pan when searing chicken will lower the temperature and prevent proper browning
  • The sauce will continue thickening as it rests off the heat, so dont over-reduce it
  • Marsala wine varies in sweetness by brand, so taste your sauce before adding extra salt
03 -
  • Pat the chicken completely dry before flouring for the crispest crust
  • Let the mushrooms brown undisturbed for better flavor development
  • Warm your plates before serving to keep everything at the perfect temperature

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