Entree: Italy – Chicken Marsala

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 4 boneless skinless chicken breasts, approx. 6 oz (170 g) each
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1 cup (120 g) all-purpose flour, for dredging
- 3 tbsp (45 ml) olive oil
- 4 tbsp (60 g) unsalted butter, divided
- 8 oz (225 g) cremini mushrooms, sliced
- 3/4 cup (180 ml) Marsala wine
- 3/4 cup (180 ml) low-sodium chicken broth
- 1 tbsp (15 ml) fresh lemon juice (optional)
- 2 tbsp (6 g) fresh parsley, chopped

Instructions

1. Pound each chicken breast to about 1/2 inch (1.3 cm) thickness, season with salt and pepper, then dredge in flour shaking off excess.
2. Heat 2 tbsp (30 ml) olive oil and 2 tbsp (30 g) butter in a large skillet over medium-high heat; cook chicken 3–4 minutes per side until golden and cooked through; transfer to a plate and keep warm.
3. Add remaining 1 tbsp (15 ml) olive oil to the skillet; add mushrooms and sauté until browned (~5 minutes).
4. Pour in Marsala wine to deglaze, scraping up browned bits; reduce by half (~2–3 minutes) then add chicken broth and simmer 3–4 minutes until sauce slightly thickens.
5. Stir in remaining 2 tbsp (30 g) butter and lemon juice if using; return chicken to skillet to coat and heat through, garnish with parsley and serve.