Description
Golden pan-seared chicken, mushrooms, shallots, and garlic simmer in a rich Marsala wine sauce for an easy one-pan dinner that feels restaurant-worthy without the fuss.
Ingredients
Scale
- For the Chicken
- 2 boneless, skinless chicken breasts, pounded to an even thickness
- Salt and black pepper, to taste
- 1/2 cup all-purpose flour, for dredging
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- For the Marsala Sauce
- 1/2 cup Marsala wine, dry or sweet
- 1/2 cup chicken broth
- 2 cups sliced cremini or white button mushrooms
- 1 shallot, diced
- 2 garlic cloves, minced
- 2 tablespoons chopped fresh parsley
- Salt and black pepper, to taste
Instructions
- Prep the chicken. Place each chicken breast between two sheets of plastic wrap or parchment paper. Using a meat mallet or the flat side of a heavy skillet, gently pound the chicken to an even thickness of about 1/2 inch.
- Dredge the chicken. Add the flour to a shallow dish and season with salt and black pepper. Coat each chicken breast lightly in the flour, shaking off any excess.
- Cook the chicken. Heat the olive oil and butter in a large skillet over medium-high heat. Add the chicken and cook for about 4–5 minutes per side, until golden brown and cooked through to 165°F. Transfer to a plate and loosely cover with foil.
- Cook the mushrooms. If the skillet looks dry, add a little more oil or butter. Add the shallot, mushrooms, and garlic and cook until the mushrooms release their moisture and begin to brown.
- Make the Marsala sauce. Pour in the Marsala wine and chicken broth, scraping up any browned bits from the bottom of the skillet. Reduce the heat and simmer for about 10–15 minutes, until the sauce reduces slightly.
- Finish the dish. Return the chicken to the skillet and simmer for another 3–5 minutes, spooning the sauce over the top as it warms through.
- Serve. Garnish with chopped parsley and serve with mashed potatoes, pasta, egg noodles, or your favorite vegetables.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American, Italian
