Chicken Marsala

Ingredients

All-purpose flour

1/2 cup

Salt

1/2 teaspoon

Black pepper

1/4 teaspoon

Olive oil

2 tablespoons

Unsalted butter

2 tablespoons

Chicken breasts

4, boneless and skinless

Mushrooms

8 ounces, sliced (preferably cremini or button mushrooms)

Garlic

3 cloves, minced

Marsala wine

3/4 cup

Chicken broth

1/2 cup

Fresh parsley

2 tablespoons, chopped (for garnish)

Instructions

1. Begin by preparing the dredging mixture: In a shallow dish, combine the all-purpose flour, salt, and black pepper. Whisk together until well mixed.
2. Dredge each chicken breast in the flour mixture, ensuring they are fully coated and shaking off any excess flour.
3. In a large skillet, heat the olive oil and unsalted butter over medium-high heat until shimmering and hot.
4. Carefully add the chicken breasts to the skillet and cook for about 4-5 minutes on each side, or until they are golden brown and cooked through. Once done, remove the chicken from the skillet and set aside on a plate.
5. In the same skillet, add the sliced mushrooms and minced garlic. Sauté for about 5 minutes, stirring occasionally, until the mushrooms are tender and have released their moisture.
6. Pour in the Marsala wine and chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the skillet. Bring the mixture to a gentle simmer.
7. Return the seared chicken breasts to the skillet, nestling them into the sauce. Allow the dish to simmer for another 10-15 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
8. Before serving, sprinkle the Chicken Marsala with freshly chopped parsley for a vibrant touch of color and flavor. Enjoy this delightful dish with a side of creamy mashed potatoes or a fresh green salad.