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12) Chicken Marsala with Mushrooms

Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 boneless skinless chicken breasts about 1½ lb, halved horizontally
  • Salt and pepper to taste
  • ½ cup all-purpose flour for dredging
  • 3 tbsp olive oil or butter divided
  • 8 oz cremini or button mushrooms sliced
  • 3/4 cup dry Marsala wine or chicken stock + 1 tbsp balsamic
  • 1 cup low-sodium chicken broth
  • 2 tbsp unsalted butter cold, cubed
  • 1 tbsp chopped fresh parsley optional

Method
 

  1. Season chicken with salt and pepper, dredge lightly in flour, shaking off excess.
  2. Heat 2 tbsp oil in a large skillet over medium-high, brown chicken 3–4 minutes per side until golden; remove and keep warm.
  3. Add remaining oil, sauté mushrooms until they release liquid and brown, about 5 minutes.
  4. Pour in Marsala, scrape browned bits, reduce by half, then add broth and simmer 3 minutes.
  5. Return chicken to skillet, simmer 5 minutes until cooked through and sauce thickens. Stir in cold butter and parsley, adjust seasoning, then serve.