Skillet Chicken Marsala

• 4 boneless, skinless chicken breasts
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 8 ounces mushrooms, sliced
• 2 cloves garlic, minced
• 1/2 cup Marsala wine
• 1 cup chicken broth
• 1 tablespoon soy sauce
• 1 teaspoon dried thyme
• 2 tablespoons unsalted butter

Steps

1. 1 Pat chicken dry and season with salt and pepper.
2. 2 Dredge chicken in flour, shaking off excess.
3. 3 Heat olive oil in a large skillet over medium-high heat. Cook chicken 5-6 minutes per side until golden and cooked through; remove and set aside.
4. 4 In the same skillet, add mushrooms and garlic; cook until mushrooms are tender.
5. 5 Pour in Marsala wine, scraping up any browned bits. Add chicken broth and soy sauce; bring to a simmer.
6. 6 Return chicken to skillet, reduce heat to low, and cook for 5 minutes.
7. 7 Stir in thyme and butter until butter is melted and sauce is glossy.
8. 8 Serve chicken topped with sauce.

Nutrition

Tips

• For a gluten-free version, use a gluten-free flour blend.
• Substitute sherry for Marsala wine if needed.
• For extra richness, whisk in a splash of heavy cream before serving.

Storage

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

Serving Suggestions

• Serve with buttered noodles or mashed potatoes.
• Pair with a crisp green salad for a complete meal.

FAQ