Chicken Marsala

• 4 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 1/2 cup all-purpose flour
• 1/3 cup unsalted butter
• 8 oz mushrooms, sliced
• 1 small onion, diced
• 1 cup Marsala wine
• 1/2 cup chicken broth
• 1/4 cup heavy cream
• 2 tbsp fresh parsley, chopped

Steps

1. 1 Season chicken breasts with salt and pepper, then dredge in flour.
2. 2 In a large skillet over medium heat, melt 2 tablespoons butter. Cook chicken until golden brown and reaches an internal temperature of 165°F, about 6 minutes per side. Remove and set aside.
3. 3 In the same skillet, add remaining butter and sauté mushrooms and onions until tender.
4. 4 Deglaze the pan with Marsala wine, scraping up any browned bits.
5. 5 Stir in chicken broth and heavy cream, bringing to a gentle simmer.
6. 6 Return chicken to the skillet, spooning sauce over the top, and warm through.
7. 7 Sprinkle with fresh parsley before serving.

Nutrition

Tips

• Use a meat thermometer to ensure your chicken is safe to eat.
• For a richer flavor, let the Marsala wine reduce by half before adding broth.
• If you don’t have Marsala wine, substitute with dry sherry or a mix of red wine and a teaspoon of honey.
• Serve over pasta or with a side of garlic mashed potatoes for a hearty meal.
• Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat.

Serving Suggestions

• Serve with a side of garlic mashed potatoes.
• Pair with buttered noodles or risotto.
• Add a fresh green salad for balance.
• Complement with a glass of red wine.

FAQ