Description
Tender seared chicken topped with a silky mushroom-Marsala sauce and gooey melted mozzarella, perfect for weeknight dinners.
Ingredients
- 4 boneless, skinless chicken breasts, trimmed
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 cup mushrooms, sliced (cremini or button)
- 1 cup Marsala wine
- 1 cup low-moisture mozzarella, shredded
- Fresh parsley, chopped, for garnish
Instructions
- Pat the chicken dry and season both sides generously with salt and black pepper.
- Heat a large skillet over medium heat and add the olive oil and butter.
- Add the chicken breasts and sear each side for 5–7 minutes until golden brown.
- Transfer the seared chicken to a plate and tent with foil to rest.
- Add the sliced mushrooms to the same skillet and sauté for about 4–6 minutes until browned.
- Pour in the Marsala wine and let it reduce for 2–3 minutes.
- Return the chicken to the skillet and sprinkle with shredded mozzarella.
- Cover the skillet and reduce heat to medium-low, cooking for 5–10 minutes until the chicken reaches 165°F (74°C) and the cheese is melted.
- Garnish with chopped parsley and serve immediately.
Notes
Serve over buttered noodles, creamy polenta, or a simple green salad. Use an instant-read thermometer for best results.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian-American