Chicken Marsala
This dish is a beloved Italian-American classic, featuring juicy chicken breasts simmered in a flavorful Marsala wine sauce with tender mushrooms. It's a comforting yet elegant choice, perfect for both family dinners and special occasions.
To enhance flavor, briefly marinate the chicken in a bit of the Marsala wine before cooking. If Marsala isn't available, you can substitute with a mix of dry sherry and brandy for a similar taste. For extra depth, consider adding a touch of cream to the sauce.
Serve this delicious entrée with mashed potatoes or pasta to soak up the sauce. It pairs beautifully with a green salad or roasted vegetables for a complete and satisfying meal.
How to Make It
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1
Pound chicken breasts to even thickness. Season with salt and pepper.
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2
Dredge chicken in flour, shaking off excess.
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3
In a large skillet, heat olive oil and 1 tbsp butter over medium heat.
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4
Add chicken and cook until golden brown on both sides, about 4-5 minutes per side. Remove and set aside.
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5
In the same skillet, add remaining butter. Add mushrooms and garlic, sautéing until mushrooms are browned.
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6
Pour in Marsala wine, stirring to deglaze the pan. Simmer for about 2 minutes.
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7
Add chicken broth and bring to a boil. Reduce heat and simmer to thicken sauce slightly.
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8
Return chicken to skillet, simmering for another 5 minutes or until cooked through.
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9
Garnish with chopped parsley and serve immediately.
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