Entree: Italy – Sicily – Chicken Marsala

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Additional 5 min

Total 40 min

Ingredients

- 4 boneless skinless chicken breasts, approx. 6 oz (170 g) each, halved horizontally or pounded to 1/2-inch (12 mm) thickness
- 1/2 cup (60 g) all-purpose flour, seasoned for dredging
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1.5 g) freshly ground black pepper
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 g) unsalted butter
- 8 oz (225 g) cremini or button mushrooms, sliced
- 3/4 cup (180 ml) dry Marsala wine
- 1/2 cup (120 ml) low-sodium chicken stock
- 1 tbsp (15 ml) fresh lemon juice (optional)
- 2 tbsp (8 g) fresh parsley, chopped

Instructions

1. Season chicken halves with salt and pepper, dredge in flour and shake off excess.
2. Heat oil and 1 tbsp (15 g) butter in a large skillet over medium-high heat; cook chicken 3–4 minutes per side until golden; transfer to a plate.
3. Add mushrooms to the skillet and cook until browned, about 4 minutes; pour in Marsala wine and simmer 2 minutes to reduce slightly.
4. Add chicken stock and simmer until sauce thickens slightly, about 3–4 minutes; stir in remaining 1 tbsp (15 g) butter and lemon juice if using.
5. Return chicken to the pan to heat through and coat with sauce, sprinkle with parsley and serve.