Description
A comforting Italian-American classic featuring tender chicken, earthy mushrooms, and a rich Marsala wine sauce.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- Salt and pepper to taste
- 4 tablespoons olive oil
- 8 ounces mushrooms, sliced
- 3/4 cup Marsala wine
- 1 cup chicken broth
- 2 tablespoons chopped parsley
Instructions
- Season the chicken breasts with salt and pepper, then dredge in flour, shaking off excess.
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Add the chicken to the skillet and cook until golden brown on both sides, about 4-5 minutes per side. Remove and set aside.
- Add the sliced mushrooms to the same skillet and sauté until softened and caramelized, about 3-4 minutes.
- Pour in the Marsala wine, scraping up any browned bits from the bottom.
- Add chicken broth and bring to a simmer, allowing it to reduce slightly.
- Return the chicken to the skillet, letting it simmer in the sauce for another 10 minutes until cooked through.
- Sprinkle with chopped parsley before serving.
Notes
Store any leftovers in an airtight container in the fridge for up to three days. Reheat gently.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 80mg