Restaurant-Quality Chicken Marsala

Ingredients

• 2 chicken breasts (large, cut in half lengthwise and pounded to even thickness)
• salt (to taste)
• black pepper (to taste)
• 0.5 cup all-purpose flour (for dredging)
• 2 tbsp olive oil (for sautéing)
• 2 tbsp unsalted butter (divided)
• 8 oz brown mushrooms (sliced)
• 0.5 tsp onion powder
• 2 cloves garlic (minced)
• 0.75 cup Marsala wine (dry Marsala is preferred)
• 0.5 cup chicken stock
• 0.5 cup heavy cream
• 1 tbsp fresh parsley (chopped, for garnish)

Steps

1. 1

   Cut your chicken breasts in half lengthwise, then pound them with a meat mallet to an even thickness.

2. 2

   Season the chicken pieces all over with salt and pepper.

3. 3

   Dredge each piece of chicken in flour, tapping off any excess.

4. 4

   Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.

5. 5

   Add the chicken to the skillet and sauté until golden brown on both sides and cooked through. Transfer the chicken to a plate and tent with foil to keep warm.

6. 6

   In the same skillet, add the remaining butter and the sliced mushrooms. Sauté until the mushrooms are softened and browned.

7. 7

   Stir in the onion powder and minced garlic, cooking for about 1 minute until fragrant.

8. 8

   Pour in the Marsala wine and let it simmer and reduce by about half.

9. 9

   Add the chicken stock and heavy cream. Simmer the sauce until it begins to thicken.

10. 10

    Season the sauce with salt to taste, then add the chicken back into the pan.

11. 11

    Garnish with fresh parsley and spoon the sauce over the chicken to serve.

Notes

For the best flavor, use a dry Marsala wine rather than a sweet one. Tent the chicken with foil while making the sauce to ensure it stays juicy and warm.

Nutrition per serving

• main
• chicken
• dinner
• Italian-American
• pan-seared
• creamy sauce