Chicken Marsala Recipe

Ingredients

• 4 pieces Chicken Breast (boneless, skinless, pounded to about 1/2 inch thickness)
• 0.5 cup All-Purpose Flour (for dredging the chicken)
• 1 tsp Salt (divided between chicken and sauce)
• 0.5 tsp Black Pepper (freshly ground, divided)
• 2 tbsp Olive Oil (for sautéing the chicken and vegetables)
• 2 tbsp Unsalted Butter (finishes the sauce, adds shine)
• 1 large Shallot (finely minced)
• 3 cloves Garlic (minced)
• 8 oz Baby Bella Mushrooms (sliced)
• 0.75 cup Dry Marsala Wine (good quality, not cooking sherry)
• 1 cup Chicken Broth (low‑sodium)
• 2 tbsp Fresh Parsley (chopped, for garnish)

Instructions

1. Season and Dredge Chicken

   Pat the chicken breasts dry, season both sides with ½ tsp salt and ¼ tsp black pepper, then dredge lightly in the flour, shaking off excess.

   Time: PT3M

2. Sear the Chicken

   Heat 1 tbsp olive oil in a large skillet over medium‑high heat. Add the chicken and cook 4‑5 minutes per side, until golden brown and cooked through (internal temp 165°F). Transfer to a plate and cover loosely with foil.

   Time: PT8M

   Temperature: Medium‑high

3. Sauté Aromatics

   Add the remaining 1 tbsp olive oil to the same skillet. Reduce heat to medium, add the minced shallot and garlic, sauté 1‑2 minutes until fragrant, then add the sliced mushrooms and a pinch of salt and pepper.

   Time: PT5M

   Temperature: Medium

4. Deglaze with Marsala

   Pour in the ¾ cup dry Marsala wine, scraping the browned bits from the pan. Let the wine reduce by half, about 3‑4 minutes.

   Time: PT4M

   Temperature: Medium

5. Add Broth and Return Chicken

   Stir in 1 cup chicken broth, bring to a gentle simmer, then return the seared chicken to the skillet. Reduce heat to low and let everything simmer together for 10 minutes, allowing the sauce to thicken and the chicken to finish cooking.

   Time: PT10M

   Temperature: Low

6. Finish the Sauce

   Remove the chicken again and set aside. Whisk 1 tsp flour with a splash of cold water to make a slurry, stir it into the sauce to achieve a velvety consistency. Add the butter, stirring until melted, then season with the remaining salt and pepper to taste.

   Time: PT3M

   Temperature: Low

7. Plate and Garnish

   Return the chicken to the pan to coat with the sauce, then transfer to serving plates. Sprinkle chopped parsley over the top for color and freshness.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

30g

Carbohydrates

12g

Fat

15g

Fiber

2g