Fun Fact: Chicken Marsala is an American version of an Italian Scaloppine dish; and while it may not be authentic Italian, it is still incredibly delicious.
"I cook with wine, sometimes I even add it to the food" -W.C. Fields
Cooking Tips
This recipe takes 30 minutes and serves 2-4 people
Slice Chicken Breasts horizontally and place each piece of chicken between two pieces parchment paper or plastic wrap. Then, use a rolling pin to carefully flatten each piece to an equal thickness.
Pairs great with the following recipes: Lemon & Herb Rice or Mashed Potatoes
For best results, I recommend using a cast iron or enameled cast iron skillet
Ingredients
Chicken
2 large Chicken Breasts (Boneless and Skinless)
1 Tsp. Salt
1 Tsp. Ground Black Pepper
¼ Cup All-Purpose Flour
2 Tbsp. Olive Oil
Sauce
3 Tbsp. Butter
2 Cups Baby Bella Mushrooms (thinly sliced)
1 ½ Tsp. All-Purpose Flour
½ Tsp. Italian seasoning
1 Tbsp. Minced Garlic
½ Cup Dry Marsala Wine
1 Cup Chicken Broth
⅓ Cup Heavy Cream
1 Tbsp. Fresh Parsley (chopped)
Directions
Season both sides of the chicken with salt and pepper.
Add your ¼ cup of flour to a plate and evenly coat both sides of the chicken.
Using a large skillet, heat olive oil over medium-high.
Sear both sides of the chicken (about 5 minutes per side) until golden brown and fully cooked. Transfer the chicken to a plate.
In the same skillet, melt your butter and sauté mushrooms on both sides until golden brown, about 3-7 minutes.
Stir in flour, garlic, and Italian seasoning; sauté until fragrant (1-2 minutes).
Next, whisk in heavy cream, marsala wine, and chicken broth until the sauce is creamy and smooth.
Reduce heat to medium and simmer for 5-7 minutes until sauce thickens.
Return the chicken to skillet and coat in the sauce; simmer for another 2-3 minutes.
Garnish with fresh parsley and serve.