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A plate of savory Chicken Marsala, topped with fresh parsley

Quick Way To Grow Your Best Chicken Marsala

This recipe provides a quick and delicious way to prepare classic Chicken Marsala, perfect for a weeknight meal or a special occasion. The chicken is pan-fried until golden, then simmered in a rich Marsala wine and mushroom sauce.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 each boneless, skinless chicken breasts
  • 0.5 cup all-purpose flour
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 8 oz cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 0.75 cup Marsala wine
  • 0.5 cup chicken broth
  • 2 tbsp fresh parsley, chopped

Equipment

  • Meat mallet
  • Large skillet

Method
 

Preparation
  1. Pound chicken breasts to an even thickness of about 1/2 inch, then season with salt and pepper.
  2. Dredge the chicken in flour, shaking off any excess.
Cooking
  1. Heat olive oil and butter in a large skillet over medium-high heat, then brown the chicken for 3-4 minutes per side until golden.
  2. Remove the chicken and set aside, then add mushrooms to the skillet and sauté for 5-7 minutes.
  3. Stir in garlic and cook for 1 minute more until fragrant, then pour in Marsala wine and chicken broth, scraping up any browned bits.
  4. Return the chicken to the skillet, bring the sauce to a simmer, and cook for 5-7 minutes until the chicken is cooked through and the sauce thickens slightly.
  5. Garnish with fresh parsley before serving.

Notes

For extra flavor, use a dry Marsala wine. You can also add a splash of heavy cream to the sauce at the end for a richer texture.