Description
A comforting and flavorful chicken dish with a creamy mushroom-and-Marsala sauce, perfect for busy weeknights or elegant dinners.
Ingredients
- 4 boneless, skinless chicken breasts (about 1½–2 lb total)
- Salt and freshly ground black pepper, to taste
- 1 cup all-purpose flour (substitute gluten-free flour if needed)
- 2 tablespoons olive oil (or a neutral oil)
- 1 cup sliced mushrooms (cremini or button)
- 3/4 cup Marsala wine (sweet or dry)
- 1 cup heavy cream (or half-and-half plus 1 tsp cornstarch to thicken)
- Fresh parsley, chopped, for garnish
Instructions
- Pat the chicken breasts dry with paper towels and season both sides with salt and freshly ground black pepper. Dredge each breast in the flour, shaking off excess.
- Heat 2 tablespoons olive oil in a skillet over medium-high heat. Add the floured chicken and sear until golden brown, about 5–7 minutes per side.
- Add the sliced mushrooms to the same skillet and sauté until browned and their juices have mostly evaporated.
- Pour in 3/4 cup Marsala wine and let it bubble, scrapping the pan to lift any fond into the sauce.
- Stir in 1 cup heavy cream and simmer until the sauce thickens to a silky consistency. Adjust seasoning if needed.
- Return the chicken to the skillet, spoon sauce over the breasts, and heat to combine for a minute or two.
Notes
Serve over mashed potatoes, noodles, or rice for a comforting meal. You can substitute half-and-half for heavy cream for a lower-fat option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Italian