Chicken Marsala Mushrooms Parsley (Print Version)

Tender chicken breasts cooked in Marsala wine with mushrooms and fresh parsley for a flavorful dinner option.

# What You'll Need:

→ Chicken

01 - 4 boneless skinless chicken breasts approximately 1.5 pounds
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon freshly ground black pepper
04 - 1/2 cup all-purpose flour approximately 60 grams

→ For Sautéing

05 - 3 tablespoons olive oil
06 - 2 tablespoons unsalted butter

→ Sauce

07 - 10 ounces cremini or white mushrooms sliced
08 - 3 cloves garlic minced
09 - 3/4 cup Marsala wine dry or sweet
10 - 3/4 cup low-sodium chicken broth
11 - 1 teaspoon fresh thyme leaves
12 - 1/4 cup heavy cream optional

→ Garnish

13 - 1/4 cup fresh flat-leaf parsley chopped
14 - Lemon wedges optional

# Steps:

01 - Place chicken breasts between plastic wrap and pound to even 1/2-inch thickness. Season both sides with salt and pepper.
02 - Dredge each chicken breast in flour coating completely then shake off excess.
03 - Heat 2 tablespoons olive oil and 1 tablespoon butter in large skillet over medium-high heat. Cook chicken 4 to 5 minutes per side until golden and cooked through. Transfer to plate and cover with foil.
04 - Add remaining olive oil and butter to skillet. Sauté sliced mushrooms 5 to 6 minutes until browned and tender.
05 - Stir in minced garlic and thyme. Cook 30 seconds until fragrant.
06 - Pour Marsala wine into skillet scraping up browned bits from bottom. Simmer 2 to 3 minutes until slightly reduced.
07 - Add chicken broth and bring to gentle simmer. Cook 3 to 4 minutes until sauce thickens. Stir in heavy cream if using.
08 - Return chicken and accumulated juices to skillet. Simmer 2 to 3 minutes spooning sauce over chicken until heated through.
09 - Remove from heat. Sprinkle with chopped parsley and serve immediately with lemon wedges if desired.

# Expert Tips:

01 -
  • The sauce comes together in minutes but tastes like it simmered all afternoon
  • It is elegant enough for date night but simple enough for a random Wednesday
02 -
  • Do not crowd the pan when searing or the chicken will steam instead of brown
  • The sauce looks thin at first but thickens as it simmers, so be patient
03 -
  • Use a meat mallet or heavy skillet to pound the chicken evenly
  • Let the pan get properly hot before adding the chicken for the best sear

Go Back