Pollo al Marsala

Ingredients

• Butter (2 tablespoons, divided)
• Fresh parsley (1/4 cup, chopped)
• Chicken broth (1 cup)
• Marsala wine (1 cup)
• Garlic (3 cloves, minced)
• Mushrooms (8 ounces, sliced (cremini or button mushrooms))
• Olive oil (2 tablespoons)
• Black pepper (1/2 teaspoon)
• Salt (1/2 teaspoon)
• All-purpose flour (1/2 cup)
• Chicken breasts (4, boneless and skinless (about 1.5 pounds))

Instructions

1. In a shallow dish, combine the all-purpose flour, salt, and black pepper. This mixture will provide a flavorful crust for the chicken.
2. Dredge each chicken breast in the flour mixture, ensuring an even coating while shaking off any excess flour.
3. Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook until browned on both sides, about 4-5 minutes per side. Remove the chicken from the skillet and set aside.
4. In the same skillet, add the sliced mushrooms and minced garlic. Cook until the mushrooms are tender and have released their moisture, about 5 minutes.
5. Pour in the Marsala wine and chicken broth, stirring to combine. Bring the mixture to a gentle simmer, allowing the alcohol to cook off and the flavors to meld.
6. Return the browned chicken breasts to the skillet, ensuring they are submerged in the sauce. Cover and simmer for 10-15 minutes, or until the chicken is cooked through (internal temperature should reach 165°F) and the sauce has thickened.
7. Stir in the chopped parsley and 1 tablespoon of butter, mixing until the butter has melted and incorporated into the sauce.
8. Serve the Pollo al Marsala hot, with the sauce generously spooned over the chicken. Garnish with additional parsley if desired.