Chicken and Mushroom Marsala Skillet

• 2 boneless, skinless chicken breasts, cut into strips
• 8 oz mushrooms, sliced
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 cup Marsala wine
• 1/2 cup chicken broth
• 1 tbsp soy sauce
• 1 tsp dried thyme
• 1/2 cup heavy cream
• Salt and pepper to taste
• 2 tbsp unsalted butter
• 1/4 cup grated Parmesan cheese (optional)
• Fresh parsley for garnish

Steps

1. 1 Heat olive oil in a large skillet over medium-high heat.
2. 2 Season chicken with salt and pepper, then cook until golden brown and set aside.
3. 3 In the same skillet, sauté garlic and mushrooms until tender.
4. 4 Deglaze the skillet with Marsala wine, scraping up any browned bits.
5. 5 Add chicken broth and soy sauce, then return chicken to the skillet.
6. 6 Stir in thyme and let simmer for 5 minutes.
7. 7 Reduce heat to low and stir in heavy cream and butter until sauce thickens.
8. 8 Sprinkle with Parmesan cheese if using, and garnish with parsley.
9. 9 Serve immediately.

Equipment

• Large skillet with lid

Variations

• Add artichoke hearts for a gourmet twist.
• Substitute turkey cutlets for a leaner option.

Substitutions

• If Marsala wine is unavailable, substitute with dry sherry.
• Use coconut milk instead of heavy cream for a dairy-free version.

Pairings

• Pairs well with a glass of Pinot Noir.
• Serve with crusty Italian bread to soak up the sauce.

Nutrition

Tips

• For a richer flavor, let the Marsala wine reduce by half before adding broth.
• Use cremini or shiitake mushrooms for an extra earthy taste.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat.

Freezing: Freezes well for up to 2 months. Thaw in the fridge overnight before reheating.

Serving Suggestions

• Serve with a side of creamy mashed potatoes or buttered noodles.
• Pairs wonderfully with a crisp green salad.

FAQ