01Ingredients
- 4 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- All-purpose flour, for dredging
- 2 tablespoons olive oil
- 1/2 cup Marsala wine
- 1/2 cup chicken broth
- 2 tablespoons butter
- 8 ounces mushrooms, sliced
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
02Instructions
- Step 1: Prepare the Chicken
- Start by pounding the chicken breasts to an even thickness. Season both sides with salt and black pepper.
- Step 2: Dredge the Chicken
- Dredge the chicken breasts in flour, shaking off any excess.
- Step 3: Sear the Chicken
- Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook until golden brown on both sides. Remove the chicken from the skillet and set aside.
- Step 4: Make the Marsala Sauce
- In the same skillet, melt the butter. Add the mushrooms and garlic, and sauté until the mushrooms are golden brown.
- Step 5: Deglaze the Pan
- Pour the Marsala wine into the skillet and deglaze the pan, scraping up any browned bits from the bottom.
- Step 6: Simmer the Sauce
- Add the chicken broth to the skillet and simmer the sauce for a few minutes until it thickens slightly.
- Step 7: Add the Chicken
- Return the chicken breasts to the skillet and simmer in the sauce for another 5-10 minutes, or until the chicken is cooked through.
- Step 8: Garnish and Serve
- Sprinkle fresh parsley over the chicken marsala and serve hot.
Conclusion
Chicken Marsala is a delicious and elegant dish that is surprisingly simple to make. The combination of tender chicken, flavorful Marsala wine sauce, and earthy mushrooms creates a culinary masterpiece. Serve it with pasta or mashed potatoes and enjoy a taste of Italy in your own home.
Methods | Details |
---|---|
Step 1 | Prepare the chicken by pounding it and seasoning with salt and pepper. |
Step 2 | Dredge the chicken in flour. |
Step 3 | Sear the chicken in a skillet with olive oil until golden brown. |
Step 4 | Make the Marsala sauce with butter, mushrooms, garlic, Marsala wine, and chicken broth. |
Step 5 | Deglaze the pan with Marsala wine and scrape up any browned bits. |
Step 6 | Simmer the sauce until it thickens slightly. |
Step 7 | Add the chicken back to the skillet and simmer in the sauce. |
Step 8 | Garnish with parsley and serve hot. |