Chicken & Mushroom Marsala

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Servings: 6 Difficulty: Advanced
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Tender chicken breasts smothered in a rich, savory wine and mushroom reduction
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This classic Chicken Marsala delivers tender, juicy chicken breasts nestled in a deeply flavorful sauce. The secret lies in the Marsala wine, which adds a subtle sweetness and nutty depth that pairs perfectly with earthy sautéed mushrooms and caramelized onions. The sauce is finished with butter for a silky, luxurious texture that coats every bite. It’s an elegant yet approachable dish that feels special enough for date night but is simple enough for a busy weeknight. Serve it over mashed potatoes or pasta to soak up every drop of the delicious sauce.

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Chicken & Mushroom Marsala

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 268.9

Description

This classic Chicken Marsala delivers tender, juicy chicken breasts nestled in a deeply flavorful sauce. The secret lies in the Marsala wine, which adds a subtle sweetness and nutty depth that pairs perfectly with earthy saut&# 195;©ed mushrooms and caramelized onions. The sauce is finished with butter for a silky, luxurious texture that coats every bite. It’s an elegant yet approachable dish that feels special enough for date night but is simple enough for a busy weeknight. Serve it over mashed potatoes or pasta to soak up every drop of the delicious sauce.

Ingredients

Directions

  1. Pat the boneless chicken breasts dry with paper towels and season both sides generously with salt and pepper.
  2. Heat olive oil and 1 1/2 tablespoons of butter in a heavy skillet over medium-high heat until the butter melts and the oil is hot but not smoking.
  3. Brown the chicken breasts in two batches, cooking for about 3-4 minutes per side until golden brown, then transfer to a plate.
  4. Discard all but 1 tablespoon of fat from the skillet.
  5. Add the sliced onion and mushrooms to the skillet, sautéing occasionally until the mushrooms have released their liquid and it has evaporated.
  6. Pour in the Marsala wine, scraping up any browned bits from the bottom of the pan, and cook until the wine is almost fully evaporated.
  7. Add the chicken broth and return the chicken to the skillet along with any accumulated juices.
  8. Simmer the chicken, turning once halfway through, until cooked through, about 15 minutes.
  9. Transfer the cooked chicken to a serving platter.
  10. Continue simmering the mushroom sauce until it reduces to about 1/2 cup and thickens slightly.
  11. Remove the skillet from heat and stir in the remaining 2 tablespoons of butter until melted and incorporated.
  12. Season the sauce with additional salt and pepper to taste.
  13. Spoon the mushroom sauce over the chicken, sprinkle with minced fresh parsley, and serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 268.9kcal
% Daily Value *
Total Fat 13.5g21%
Saturated Fat 3.7g19%
Cholesterol 100.1mg34%
Sodium 92.2mg4%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 30.4g61%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken marsala, mushroom sauce, wine reduction, italian chicken, pan seared, comfort food, weeknight dinner, date night, savory sauce, easy main, classic recipe, gourmet, one pan, family friendly, protein rich
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