Chicken Marsala.

Ahhh yes — Chicken Marsala 🍗🍄🍷 — classic Italian-American comfort food: tender chicken, earthy mushrooms, and a rich, slightly sweet Marsala wine sauce. Let’s make it restaurant-level at home without overcomplicating it.

Chicken Marsala

Ingredients (serves 2–3)

• 2–3 boneless, skinless chicken breasts

• Salt & pepper

• ½ cup all-purpose flour (for dredging)

• 3 tbsp olive oil or butter (or a mix)

• 8 oz mushrooms, sliced (cremini or white)

• 2 cloves garlic, minced

• ½ cup Marsala wine (dry or sweet, depending on preference)

• ½ cup chicken broth

• 2 tbsp butter (for finishing)

• Optional garnish: chopped parsley

Instructions

1) Prep the chicken

1. Slice each chicken breast horizontally if thick, to make even cutlets.

2. Season with salt and pepper.

3. Lightly dredge in flour, shaking off excess.

2) Cook the chicken

1. Heat 2 tbsp olive oil in a large skillet over medium-high heat.

2. Add chicken and cook 3–4 minutes per side until golden and just cooked through. Remove and set aside.

3) Cook the mushrooms

1. In the same skillet, add remaining oil or butter.

2. Sauté mushrooms until golden brown, about 5 minutes.

3. Add garlic and cook 30 seconds until fragrant.

4) Make the sauce

1. Pour in Marsala wine to deglaze the pan, scraping up brown bits.

2. Add chicken broth and simmer 3–4 minutes to reduce slightly.

3. Return chicken to the pan, simmer 2–3 minutes to coat in sauce.

5) Finish

1. Stir in 2 tbsp butter for richness and glossy sauce.

2. Taste and adjust salt & pepper.

3. Garnish with chopped parsley.

Serve with

• Mashed potatoes, pasta, or creamy polenta

• Steamed or roasted vegetables

Pro tips for perfect Chicken Marsala

• Don’t overcrowd the pan — brown chicken in batches if needed.

• Marsala wine: dry = more savory, sweet = richer flavor.

• Sauce should be glossy, not watery — reduce slightly before adding butter.

• Optional: a splash of cream for a richer, restaurant-style sauce.

If you want, I can give a quick 20-minute version that keeps the Marsala flavor but speeds up mushroom prep and sauce reduction — perfect for weeknight cooking.