Chicken Marsala

Tender pan-fried chicken in a buttery mushroom Marsala wine sauce — restaurant style at home.

By Manny Michael

40 minutes

Dinner

Italian

Ingredients

• Chicken breasts, sliced thin and tenderized
• Flour
• Salt
• Black pepper
• Butter
• Olive oil
• 2 tbsp butter, for mushrooms
• Sliced mushrooms
• 1 cup Marsala wine
• 1 cup chicken broth
• Splash of heavy cream
• Garlic
• Cooked linguine, rice, or your favorite side

Instructions

1. Tenderize the chicken so the pieces are thinner.
2. Add flour, salt, and pepper to a shallow bowl and mix.
3. Dredge each piece of chicken in the flour mixture.
4. In a pan, melt butter with olive oil.
5. Cook the chicken for 4–5 minutes per side, until golden brown.
6. Remove the chicken and set aside. It does not have to be fully cooked yet.
7. In the same pan, add 2 tablespoons of butter.
8. Add sliced mushrooms and cook for 5–6 minutes, until browned.
9. Add Marsala wine and chicken broth.
10. Let the sauce cook for a few minutes.
11. Add a splash of heavy cream and garlic.
12. Add the chicken back into the pan.
13. Spoon or baste the sauce over the chicken.
14. Cover and cook for about 10 minutes, until the chicken is fully cooked.
15. Serve over linguine, rice, or your favorite side.