A classic Italian-American skillet dish featuring tender pan-seared chicken breasts in a rich, savory sauce made with mushrooms and Marsala wine. This elegant yet simple dish is perfect for weeknight dinners or entertaining guests.
Serve immediately over pasta, rice, or mashed potatoes to soak up the delicious sauce. Fresh mushrooms like cremini or portobello work best; avoid canned mushrooms.
For a lighter version, use chicken broth instead of butter for finishing the sauce. Can be prepared up to 2 hours ahead and reheated gently in a skillet over low heat just before serving.
Ingredients
Scale
Measurement units
- 4 skinless, boneless chicken breasts (about 6 oz each)
- ½ cup all-purpose flour
- ½ tsp salt
- ¼ tsp black pepper
- 3 tbsp olive oil
- 2 tbsp butter
- 8 oz mushrooms, sliced
- ¾ cup Marsala wine
- ½ cup chicken broth
- 2 cloves garlic, minced
- 1 tbsp fresh lemon juice
- 2 tbsp fresh parsley, chopped
Ingredients
Scale
Measurement units
- 4 skinless, boneless chicken breasts (about 6 oz each)
- ½ cup all-purpose flour
- ½ tsp salt
- ¼ tsp black pepper
- 3 tbsp olive oil
- 2 tbsp butter
- 8 oz mushrooms, sliced
- ¾ cup Marsala wine
- ½ cup chicken broth
- 2 cloves garlic, minced
- 1 tbsp fresh lemon juice
- 2 tbsp fresh parsley, chopped
Instructions
Pound chicken to even thickness
Place each chicken breasts between two pieces of plastic wrap.
Pound to an even thickness of about 0.5 inch using a meat mallet.
Equipment: plastic wrap, meat mallet
Dredge chicken in seasoned flour
In a shallow bowl, combine all purpose flour (½ cup), salt (1 tsp), and black pepper (½ tsp).
Dredge each chicken breasts on both sides, shaking off excess.
Equipment: shallow bowl
Heat oil in skillet
Heat olive oil (2 tbsp) in a large skillet over medium-high heat until shimmering.
Equipment: large skillet
Cook chicken breasts
Add the chicken breasts and cook until golden brown and cooked through (internal temperature of 165°F).
Transfer to a plate.
Equipment: large skillet, plate
Cook mushrooms and garlic
In the same skillet, melt butter (1 tbsp) over medium-high heat.
Add the sliced mushrooms (8 oz) and cook until golden.
Add minced garlic (3 cloves) and cook until fragrant.
Equipment: large skillet
Deglaze with Marsala wine
Pour in the Marsala wine (¾ cup) and use a wooden spoon to scrape up any browned bits from the bottom of the pan.
Simmer until slightly reduced.
Equipment: large skillet, wooden spoon
Add broth and return chicken
Add the chicken broth (½ cup) and lemon juice (1 tbsp).
Return the chicken breasts to the skillet, nestling them into the sauce.
Equipment: large skillet
Simmer to reduce sauce
Simmer until the sauce reduces slightly and coats the back of a spoon.
Equipment: large skillet, spoon
Finish with butter
Remove from heat.
Stir in the remaining butter (1 tbsp) until melted and incorporated.
Equipment: large skillet
Season and garnish
Taste and adjust seasoning with salt and black pepper as needed.
Garnish with fresh parsley (2 tbsp) before serving.
Before you cook
Cook notes
- • Serve immediately over pasta, rice, or mashed potatoes to soak up the delicious sauce
- • For a lighter version, use chicken broth instead of butter for finishing the sauce
- • Fresh mushrooms like cremini or portobello work best; avoid canned mushrooms
- • Can be prepared up to 2 hours ahead and reheated gently in a skillet over low heat just before serving
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