Chicken Marsala with Mushrooms
Ingredients (serves 4)
4 boneless, skinless chicken breasts
½ cup plain flour (for dredging)
Salt & black pepper, to taste
3 tbsp olive oil
3 tbsp unsalted butter
250 g (9 oz) cremini or button mushrooms, sliced
2 garlic cloves, minced
1 cup Marsala wine (or a dry sherry if you can’t find Marsala)
1 cup chicken stock
½ cup double cream (optional, for richness)
2 tbsp fresh parsley, chopped
Method
Prepare chicken
Place chicken breasts between cling film and gently pound to about 1 cm (½ inch) thickness.
Season with salt & pepper, dredge lightly in flour, shake off excess.
Sear chicken
Heat olive oil and 1 tbsp butter in a large skillet.
Cook chicken 3–4 minutes per side until golden brown. Remove and keep warm.
Cook mushrooms
In the same pan, add another tbsp butter.
Sauté mushrooms until golden, about 5–6 minutes.
Add garlic and cook another 30 seconds.
Make the sauce
Pour in Marsala wine. Let it bubble and reduce by half (about 3 minutes).
Stir in chicken stock and simmer until slightly thickened.
(Optional) Add cream for a velvety sauce.
Finish
Return chicken to the pan and spoon sauce over it. Simmer 5 minutes until chicken is cooked through.
Stir in final tbsp of butter for silkiness.
Serve
Garnish with parsley.
Serve with fresh tagliatelle, buttery mashed potatoes, or polenta.
👉 Variation: Add a few sprigs of fresh thyme while simmering the sauce, or swap parsley for basil for a brighter touch.