Ingredients
Chicken
- 3 chicken breasts – skinless and boneless (about 1 pound)
- 3 Tbsp olive oil (or more as needed)
- ¼ cup flour plus 1 Tablespoon for later
- 1 tsp salt
- ½ tsp pepper
Sauce
- 2 Tbsp butter
- 1 cup mushrooms – sliced
- 1 medium onion – finely diced
- 2 cloves garlic – minced
- ½ cup Marsala wine
- ¾ cup chicken broth
- ½ cup heavy cream
Garnish (optional)
- Fresh parsley
Instructions
- Prepare Chicken: Cut the chicken breasts in half lengthwise to create two thin pieces each. Pound the chicken pieces to about ¼ inch thickness for even cooking.
- Heat Oil: Heat olive oil over medium-high heat in a large, deep skillet to get it hot enough for searing.
- Coat Chicken: On a plate, whisk together ¼ cup flour, salt, and pepper. Dredge each chicken piece in the flour mixture, shaking off excess.
- Sear Chicken: Place the coated chicken pieces in the hot oil, cooking a few pieces at a time to avoid overcrowding. Cook each side for 3-4 minutes until fully cooked through and golden brown. Remove the chicken and keep warm under foil.
- Melt Butter and Cook Veggies: In the same skillet, melt 2 tablespoons butter. Add sliced mushrooms and diced onion, frying until softened, about 3 minutes.
- Add Flour and Garlic: Sprinkle 1 tablespoon of flour over the veggies, add minced garlic, and cook for another minute while scraping the pan bottom to release any browned bits.
- Deglaze with Marsala Wine: Whisk in the Marsala wine and let it simmer for a minute to reduce slightly.
- Make Sauce: Stir in chicken broth and heavy cream. Bring to a boil, then reduce heat and simmer for 8-10 minutes, stirring occasionally, until the sauce thickens and deepens in color.
- Combine Chicken and Sauce: Return the cooked chicken pieces to the skillet, spoon the sauce over them, and continue heating for a few minutes until the chicken is heated through.
- Serve: Garnish with fresh parsley if desired and serve hot with your choice of sides.
Notes
- To ensure even cooking, pound chicken breasts to an even thickness of about ¼ inch.
- Cook chicken in batches to avoid overcrowding the pan, which can prevent proper browning.
- Use dry Marsala wine for authentic flavor; sweet Marsala will alter the taste.
- The sauce can be adjusted by simmering longer for thicker consistency or adding a splash more broth if too thick.
- Serve with pasta, mashed potatoes, or steamed vegetables to complement the creamy sauce.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian-American
