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A plate of savory Chicken Marsala, topped with fresh parsley

Quick way to grow your best Chicken Marsala

This recipe offers a quick and straightforward method for preparing a flavorful Chicken Marsala, ideal for any occasion. It combines tender chicken cutlets with a rich mushroom and Marsala wine sauce.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 boneless, skinless chicken breasts thinly sliced
  • 0.5 cup all-purpose flour
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 2 tablespoons olive oil
  • 8 ounces cremini mushrooms sliced
  • 2 cloves garlic minced
  • 0.75 cup Marsala wine
  • 0.5 cup chicken broth
  • 2 tablespoons butter
  • 2 tablespoons fresh parsley chopped, for garnish

Equipment

  • Meat mallet
  • Large skillet
  • Tongs

Method
 

Preparation
  1. Pound chicken breasts to an even thickness and season them with salt and pepper.
  2. Dredge the chicken in flour, shaking off any excess.
Cooking
  1. Heat olive oil in a large skillet over medium-high heat and sear the chicken until golden brown on both sides, then set aside.
  2. Add mushrooms to the skillet and cook until softened, then add minced garlic and cook for another minute.
  3. Pour in Marsala wine and chicken broth, scraping up any browned bits from the bottom of the pan; bring to a simmer.
  4. Return the chicken to the skillet, reduce heat, and simmer until the chicken is cooked through and the sauce thickens slightly.
  5. Stir in butter and fresh parsley just before serving.

Notes

Serve this Chicken Marsala with your favorite pasta, mashed potatoes, or a side of steamed green beans. For a richer sauce, use a full-bodied Marsala wine. If you don't have Marsala wine, you can substitute with dry sherry or a mix of dry white wine and a splash of brandy.