Serves 4
30 min
Chicken Marsala
Recipe GLPR0b3e1aa5a8c0e7
A classic Italian main course featuring tender, pan-seared chicken breasts in a rich Marsala wine and mushroom reduction. Boneless chicken breasts are butterflied, pounded thin, and quickly seared until golden, then finished with earthy cremini mushrooms, aromatic garlic, and a bright lemon and butter sauce. Elegant, restaurant-quality, and ready in under 30 minutes.
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Ingredients
¾ cup instant flour, such as Wondra
2 teaspoons coarse salt
½ teaspoon freshly ground black pepper
4 boneless, skinless chicken breast halves (about 5 ounces each), butterflied and pounded ⅜-inch thick
5 tablespoons extra-virgin olive oil, divided
10 ounces cremini mushrooms, sliced
1 cup dry Marsala wine
1 clove garlic, minced
3 tablespoons freshly squeezed lemon juice
2 tablespoons unsalted butter
2 tablespoons finely chopped fresh parsley leaves, plus more for serving
Directions
Butterfly the chicken breasts by slicing them horizontally almost all the way through, leaving the halves connected. Open them up like a book, place between plastic wrap, and pound to an even ⅜-inch thickness using a meat mallet. Lightly score the surface of each piece.
Combine the instant flour, coarse salt, and freshly ground pepper in a shallow dish. Working with one piece at a time, coat both sides of the chicken evenly with the flour mixture, shaking off any excess.
Heat 3 tablespoons of the olive oil in a large skillet over medium-high heat until shimmering. Working in batches if necessary, place the floured chicken pieces in the hot oil and sear for 2 to 3 minutes per side until golden brown and cooked through to an internal temperature of 165°F. Transfer to a warm plate and set aside.
In the same skillet, add the remaining 2 tablespoons of olive oil. Add the minced garlic and sliced cremini mushrooms, stirring occasionally until the mushrooms are golden and any released liquid has evaporated, about 4 to 5 minutes.
Pour the dry Marsala wine into the skillet, scraping up any browned bits from the bottom with a wooden spoon. Simmer until the wine reduces by half and concentrates in flavor, about 2 to 3 minutes.
Stir in the lemon juice and unsalted butter, swirling until the butter melts and the sauce is silky and well combined. Add the chopped parsley.
Return the cooked chicken pieces to the skillet, nestling them into the mushroom and Marsala sauce. Gently warm through for 1 minute, spooning the sauce over the chicken. Taste and adjust seasoning as needed.
Divide the chicken and sauce among four plates. Garnish with additional fresh parsley and serve immediately.
