Introduction
Chicken Marsala is a restaurant classic that is shockingly easy to recreate at home. Thinly pounded chicken breasts are pan-fried and then simmered in a savory sauce made from Marsala wine and mushrooms. It’s elegant, earthy, and sweet, perfect over mashed potatoes or pasta.
Why You’ll Love This Recipe
- One-Pan Dish: Easy cleanup.
- Restaurant Quality: Tastes gourmet but is simple to make.
- Unique Flavor: The sweet Marsala wine pairs perfectly with savory mushrooms.
- Fast Cooking: Thin cutlets cook in minutes.
- Versatile: Great with pasta, potatoes, or veggies.
Ingredients
- 2 chicken breasts, halved and pounded thin
- 1/2 cup flour (for dredging)
- 8 oz mushrooms, sliced
- 3/4 cup Marsala cooking wine
- 1/2 cup chicken broth
- 2 tbsp butter
Instructions
- Dredge chicken in flour. Sear in butter/oil until golden. Remove.
- Sauté mushrooms in same pan.
- Pour in Marsala wine and broth, scraping up browned bits. Simmer 5 mins to reduce.
- Return chicken to pan to heat through. Stir in a knob of cold butter at the end for a glossy sauce.
Tips
Use “Sweet” Marsala wine for the classic flavor. Pounding the chicken ensures it stays tender and cooks evenly.