Description
This Classic Chicken Marsala recipe features tender boneless chicken breasts cooked in a savory Marsala wine sauce with mushrooms and garlic, finished with a touch of creamy richness. Ready in just 25 minutes, this dish combines simple ingredients for a flavorful, elegant dinner perfect for any night of the week.
Ingredients
Chicken
- 4 boneless skinless chicken breasts
- 2 tbsp olive oil
- 1/2 tsp oregano
- 1/2 tsp salt
- 1/4 tsp pepper
- 3 tbsp flour
Sauce
- 2 tbsp butter
- 8 oz white mushrooms, sliced
- 2 tsp garlic paste
- 1 cup dry Marsala wine
- 1 cup heavy cream
Instructions
- Season and cook chicken: In a large skillet, heat the olive oil over medium-high heat. Season both sides of the chicken breasts with oregano, salt, and pepper. Dredge each piece in flour to coat evenly. Add the chicken to the skillet and cook for 5-6 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and tent with foil to keep warm.
- Cook mushrooms: Reduce the heat to low and add butter to the same skillet. Once melted, add the sliced mushrooms. Cook for about 5 minutes until the mushrooms soften and release their juices. Add the garlic paste and cook for an additional minute to release the aroma.
- Simmer sauce: Increase the heat to medium-high and pour in the dry Marsala wine. Let it cook until almost all the wine evaporates, about 5-7 minutes. This step intensifies the flavor and reduces the alcohol content.
- Make sauce: Lower the heat slightly and stir in the heavy cream. Combine well and let the sauce cook for about 2 minutes until it thickens slightly, creating a rich and creamy consistency.
- Combine and serve: Return the cooked chicken breasts to the skillet, coating them generously with the Marsala mushroom sauce. Remove from heat and serve immediately for the best flavor and texture.
Notes
- To ensure even cooking, pound the chicken breasts to an even thickness before seasoning and cooking.
- Dry Marsala wine is essential for an authentic flavor; avoid sweet Marsala for this recipe.
- If Marsala wine is unavailable, a dry white wine with a splash of brandy can be a substitute.
- Serve with mashed potatoes, pasta, or steamed vegetables to complement the rich sauce.
- Leftover chicken Marsala can be refrigerated for up to 3 days and reheated gently to preserve the sauce's texture.
