Name: Experience Restaurant-Quality Chicken Marsala at Home!
Ingredients: 2 large chicken breasts, cut in half horizontally to form 4 pieces; ¼ cup all-purpose flour; 1 tsp salt; ½ tsp garlic powder; ½ tsp pepper; 2 tbsp olive oil; 3 tbsp butter, divided; 8 oz cremini mushrooms, sliced; ¼ cup diced onion; 2 tsp minced garlic; ⅔ cup dry Marsala Wine; ¾ cup chicken broth; ⅔ cup heavy cream; 2 tbsp parsley, chopped

Ingredients

2 large chicken breasts, cut in half horizontally to form 4 pieces
¼ cup all-purpose flour
1 tsp salt
½ tsp garlic powder
½ tsp pepper
2 tbsp olive oil
3 tbsp butter, divided
8 oz cremini mushrooms, sliced
¼ cup diced onion
2 tsp minced garlic
⅔ cup dry Marsala Wine
¾ cup chicken broth
⅔ cup heavy cream
2 tbsp parsley, chopped

Instructions

Prepare the Chicken: Cover the halved chicken breasts with a sheet of parchment paper or plastic wrap on a cutting board and use a heavy rolling pin or meat mallet to pound chicken breasts to an even and thin thickness (about ½ inch).
Dredge the Chicken: Add the flour, ½ tsp salt, garlic powder, and pepper to a zip-close bag and shake to combine. Add the chicken breasts one at a time to coat in the flour mixture, then shake off any excess flour and set aside. Discard any remaining flour.
Sear to Golden Perfection: Heat a large skillet over medium-high heat and add in 2 tbsp olive oil and 1 tbsp butter. Once hot, sear the chicken breasts for about 3 to 5 minutes per side, or until golden brown and cooked through. You may have to do this in two batches if your skillet is smaller. Set the chicken on a plate and keep warm.
Sauté the Aromatics: To the same skillet you just cooked the chicken, add in the remaining 2 tbsp of butter over medium heat. Add in the mushrooms and cook until browned, about 3 minutes. Add in the onion and garlic and season with more salt to taste. Cook until onions are tender, about 3 more minutes.
Craft the Marsala Sauce: Pour in the Marsala wine and scrape any browned bits off the bottom of the pan. Add in the chicken broth and heavy cream and stir. Reduce heat to a simmer and let sauce cook until it’s reduced slightly and thickened, about 7 minutes.
Combine and Garnish: Add in the chicken breasts and any juices from the plate and heat chicken through. Top with freshly chopped parsley and enjoy right away.

Notes

Use a dry Marsala Wine for this recipe, NOT sweet.
Pounding the chicken to an even thickness ensures quick and efficient cooking.
Don’t overcrowd the pan when searing the chicken; cook in batches if necessary.
The heavy cream is optional but adds a wonderful richness and mouthfeel to the sauce.
For a non-alcoholic version, substitute Marsala wine with ½ cup red grape juice + 3 tbsp balsamic vinegar OR ½ cup chicken broth + 3 tbsp balsamic vinegar.

Author: Juana M. Benedict