Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz/170g each)
  • 1/2 cup (60g) all-purpose flour, for dredging
  • 1 teaspoon (5g) salt
  • 1/2 teaspoon (2.5g) black pepper
  • 2 tablespoons (30ml) olive oil
  • 2 tablespoons (28g) unsalted butter
  • 8 ounces (227g) cremini mushrooms, sliced
  • 1/4 cup (59ml) dry Marsala wine
  • 1 cup (237ml) chicken broth (low sodium preferred)
  • 2 cloves garlic, minced
  • 1 tablespoon (15ml) butter
  • 2 tablespoons (30ml) chopped fresh parsley, for garnish
  • Salt and pepper to taste

Instructions:

  1. Pound the chicken breasts to an even 1/4-inch thickness. Combine flour, salt, and pepper in a shallow dish. Dredge each chicken breast in the flour mixture, shaking off excess.
  2. Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken breasts and cook for 3-4 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F/74°C). Remove the chicken from the skillet and set aside.
  3. Add the sliced mushrooms to the skillet and cook until softened and browned, about 5-7 minutes.
  4. Add minced garlic and butter to the skillet with the mushrooms and sauté for 30 seconds until fragrant. Deglaze the pan with Marsala wine, scraping up any browned bits from the bottom. Simmer for 1-2 minutes to reduce slightly.
  5. Pour in the chicken broth and bring to a simmer. Cook for 5-7 minutes, or until the sauce has thickened slightly. Season with salt and pepper to taste.
  6. Return the cooked chicken breasts to the skillet with the Marsala sauce. Spoon the sauce over the chicken and simmer for 1-2 minutes to heat through.
  7. Garnish with fresh parsley and serve immediately. Enjoy this delicious chicken marsala recipe!