Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- Salt and freshly ground black pepper
- 4 tablespoons olive oil
- 3 cups sliced mushrooms (cremini or white button mushrooms)
- 1 cup dry Marsala wine
- 1 cup chicken broth
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- Fresh parsley, chopped (for garnish)
Instructions
- Flatten and season the chicken: Use a meat mallet or rolling pin to gently flatten the chicken breasts to about ½ inch thickness. Season both sides with salt and freshly ground black pepper.
- Coat the chicken with flour: Dredge each chicken breast in the flour, shaking off any excess for a light, crispy coating.
- Cook the chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Cook the chicken breasts until golden brown on both sides, about 3-4 minutes per side. Remove and set aside.
- Sauté the mushrooms: In the same skillet, add the remaining 2 tablespoons of olive oil. Add the sliced mushrooms and cook until tender and browned. Add the minced garlic and sauté for another minute. Deglaze the pan with Marsala wine and chicken broth, scraping up brown bits from the bottom.
- Return chicken to the skillet: Place the seared chicken back into the skillet. Cover and simmer for about 20 minutes, or until the chicken is cooked through and tender. Stir in the butter to enrich the sauce.
- Garnish and serve: Sprinkle with fresh chopped parsley and serve hot with pasta, rice, or crusty bread.
Notes
- Use high-quality Marsala wine for best flavor.
- Avoid overcrowding the skillet to ensure proper browning.
- This dish can be prepared a day ahead; flavors deepen overnight for richer taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten-Free (with gluten-free flour)
Nutrition
- Serving Size: 1 plate
- Calories: 450 kcal Kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 125mg