Description
Chicken Marsala is a delicious Italian-American dish made with tender chicken breasts, earthy mushrooms, and a rich Marsala wine sauce. Perfect for a weeknight dinner or special occasion!
Ingredients
Scale
- ¼ cup all-purpose flour (for coating)
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon dried oregano
- 4 medium skinless, boneless chicken breast halves (pounded ¼ inch thick)
- 4 tablespoons butter
- 4 tablespoons olive oil
- 1 cup sliced mushrooms (button or cremini)
- ½ cup Marsala wine (dry or semi-sweet)
- ¼ cup cooking sherry
Instructions
- In a shallow dish, combine the flour, salt, pepper, and oregano. Coat each chicken breast in the flour mixture, ensuring an even coating on all sides.
- Heat butter and olive oil in a large skillet over medium heat. Add the chicken breasts and cook for about 3-4 minutes on each side until golden brown.
- Add the sliced mushrooms to the skillet and sauté for 2-3 minutes until they begin to soften.
- Pour the Marsala wine and cooking sherry into the pan, scraping up any browned bits from the bottom of the skillet. Stir to combine.
- Cover and simmer the dish for about 10 minutes, turning the chicken halfway through. Ensure the chicken is cooked through (juices should run clear).
- Serve the Chicken Marsala immediately, spooning the sauce and mushrooms over the chicken.
Notes
- If you prefer a thicker sauce, allow it to simmer for an additional 5-10 minutes to reduce.
- You can substitute chicken thighs for chicken breasts if you prefer dark meat.
- Make sure to use a good-quality Marsala wine for the best flavor.
- This dish pairs perfectly with mashed potatoes, pasta, or rice.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Main Course
- Method: Pan-fried / Simmering
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 370
- Sugar: 4g
- Sodium: 470mg
- Fat: 22g
- Saturated Fat: 8 g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 95mg