Chicken in Marsala Wine Sauce

Chicken in Marsala Wine Sauce

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Cook Time

45 min

Servings

2

Difficulty

Medium

Prep Time

25 Min

Description

This Chicken Marsala recipe is a delightful Italian-inspired dish that's surprisingly easy to make. Tender chicken breasts are simmered in a rich and savory Marsala wine sauce, creating a flavorful and comforting meal. I've been making this dish for years, and it's always a hit! The combination of the sweet Marsala wine, earthy mushrooms, and a touch of creaminess from the butter makes it simply irresistible. It's perfect for a cozy weeknight dinner or a special occasion. Serve it with pasta or mashed potatoes to soak up all that delicious sauce. This recipe is sure to impress!

Ingredients (11 ingredients)

  • 2 piece skin-on, boneless chicken breast halves
  • 1 tsp salt and ground black pepper to taste
  • 3 tbsp butter, divided
  • 2 tbsp olive oil
  • 5 piece white mushrooms, sliced
  • 1 piece shallot, minced
  • 1 tbsp all-purpose flour
  • 1 cup Marsala wine
  • 2 cups chicken stock
  • 2 tbsp chopped fresh parsley
  • 1 tsp cold butter

Preparation (6 steps)

1

Season Chicken

Season chicken breasts all over with salt and pepper. Set aside.

2

Sear Chicken

Melt 1 1/2 tablespoons butter and olive oil in a skillet over medium heat. Cook chicken breasts, skin-side down, in hot butter and oil until browned, about 5 minutes. Flip and cook until breasts are almost cooked through, about 5 minutes more. Transfer chicken breasts to a plate.

3

Prepare Mushrooms and Shallots

Melt 1 1/2 tablespoons butter in the same skillet over medium-high heat. Saute mushrooms with a pinch of salt and a pinch of pepper in hot butter until mushrooms are golden, 5 to 7 minutes. Add minced shallot; cook and stir until softened, 2 to 3 minutes. Sprinkle flour over the top and cook and stir until the bitterness of the flour cooks off, 3 to 4 minutes.

4

Deglaze and Simmer

Pour wine into skillet and bring to a boil; cook and stir until wine reduces and sauce thickens, 3 to 4 minutes. Add chicken stock; bring to a simmer and cook until slightly reduced, 3 to 5 minutes more.

5

Finish Cooking Chicken

Return chicken breasts to the skillet, reduce heat to low, and cook chicken, turning once, until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from heat.

6

Finish Sauce

Move chicken to one side of the skillet and tilt the skillet so that the sauce pools at the bottom. Stir parsley and 1 teaspoon cold butter into the sauce, stirring constantly, until sauce is shiny and butter is completely melted. Transfer chicken breasts to plates and spoon mushrooms and sauce over the top.

Finished cooking? Great! 🎉

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Created by

Charlotte Hill

Charlotte Hill

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Tags

#Meat #Italian #Hearty #Quick

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Allergens

  • Cereals containing gluten: Wheat
  • Milk (including lactose)
  • Sulfur dioxide and sulfites

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