Chicken Marsala

Ingredients

• 4 boneless skinless chicken breasts
• 1 cup all-purpose flour
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 3 tablespoons olive oil
• 3 tablespoons butter
• 8 ounces mushrooms sliced
• 3 cloves garlic minced
• 1 cup Marsala wine
• 0.5 cup chicken broth
• 2 tablespoons fresh parsley chopped

Instructions

1. Pound chicken breasts to 0.5 inch thickness using a meat mallet
2. Mix flour salt and pepper in a shallow bowl
3. Dredge chicken breasts in flour mixture shaking off excess
4. Heat olive oil and 1.5 tablespoons butter in a large skillet over medium-high heat
5. Cook chicken for 4-5 minutes per side until golden brown and cooked through then remove and set aside
6. Add remaining butter to skillet and sauté mushrooms for 3-4 minutes until softened
7. Add minced garlic and cook for 1 minute until fragrant
8. Pour Marsala wine and chicken broth into the skillet scraping up browned bits
9. Return chicken to skillet and simmer for 5-7 minutes until sauce reduces slightly
10. Garnish with fresh parsley and serve immediately

Notes

• Use a meat mallet to pound chicken evenly for uniform cooking
• Slice mushrooms immediately before cooking to prevent browning
• Do not overcrowd the skillet when cooking chicken to ensure proper browning
• Dry Marsala wine works best for this dish
• Serve over pasta or rice to capture the flavorful sauce
• Chicken Marsala is best served immediately after cooking for optimal texture
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days