Imagine walking into a cozy Italian bistro, the enticing aroma of sautéed mushrooms and rich wine wafting through the air. You find yourself drawn to a dish that’s as comforting as it is indulgent—Chicken Marsala. This classic Italian-American favorite may seem simple at first glance, but it holds a world of flavor in its tender chicken and luscious sauce. With each bite, you embark on a culinary journey that marries the earthiness of mushrooms with the sweetness of Marsala wine, creating a symphony of taste that dances on your palate.
Ingredients:
- 2 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 8 ounces mushrooms, sliced (cremini or button)
- 3/4 cup Marsala wine
- 1/2 cup chicken broth
- Fresh parsley, chopped (for garnish)
Instructions:
- Prepare the Chicken: Season chicken breasts with salt and pepper. Dredge in flour, shaking off excess.
- Cook the Chicken: In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until golden brown on both sides (about 4–5 minutes per side). Remove and set aside.
- Sauté Mushrooms: In the same skillet, add butter and sliced mushrooms. Sauté until mushrooms are browned (about 5 minutes).
- Make the Sauce: Pour in Marsala wine and chicken broth; stir to combine. Bring to a simmer.
- Combine & Cook: Return chicken to the skillet and cover. Simmer for about 10 minutes or until chicken is cooked through.
- Serve: Garnish with chopped parsley and serve hot over pasta or with crusty bread.
Enjoy your Chicken Marsala!