Chicken Marsala Mushrooms Parsley (Print Version)

Tender chicken paired with mushrooms and a rich Marsala sauce, garnished with fresh parsley.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - Salt and freshly ground black pepper, to taste
03 - 1/3 cup all-purpose flour (use gluten-free flour for GF option)

→ Sauté & Sauce

04 - 3 tablespoons olive oil
05 - 2 tablespoons unsalted butter
06 - 10 oz cremini or white mushrooms, sliced
07 - 3 cloves garlic, minced
08 - 3/4 cup dry Marsala wine
09 - 3/4 cup low-sodium chicken broth
10 - 2 tablespoons heavy cream (optional, for creamier sauce)

→ Garnish

11 - 1/4 cup fresh flat-leaf parsley, chopped
12 - Lemon wedges, for serving (optional)

# Steps:

01 - Place chicken breasts between two sheets of plastic wrap and gently pound to 1/2-inch thickness. Season both sides with salt and pepper, then dredge in flour, shaking off excess.
02 - Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken and cook 3–4 minutes per side until golden brown and just cooked through. Transfer to a plate and tent with foil.
03 - Add remaining 1 tablespoon olive oil and the butter to the skillet. Add mushrooms and cook 5–6 minutes, stirring occasionally, until browned and their liquid has evaporated.
04 - Add garlic and sauté for 30 seconds until fragrant.
05 - Pour in the Marsala wine, scraping up any browned bits. Simmer 2–3 minutes to reduce slightly.
06 - Add chicken broth and return chicken breasts (and any juices) to the skillet. Simmer 7–8 minutes, turning chicken once, until sauce has thickened slightly.
07 - Stir in heavy cream if using, and simmer for 1 minute.
08 - Remove from heat. Sprinkle with chopped parsley and serve immediately, with lemon wedges if desired.

# Expert Tips:

01 -
  • The Marsala creates this incredible depth that feels restaurant fancy but comes together in under 45 minutes
  • The sauce clings perfectly to the chicken and turns even a weeknight dinner into something special
02 -
  • Dry Marsala wine is essential here, sweet Marsala will make the sauce taste like dessert
  • Do not crowd the pan when searing the chicken or it will steam instead of getting that gorgeous crust
  • Let the sauce reduce properly, rushing this step means missing out on all those concentrated flavors
03 -
  • Warm your plates before serving, the sauce stays velvety longer
  • Make a double batch of sauce and freeze it for quick future meals

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