Recipe Background
Grandma's Favorite Chicken Marsala is her secret weapon to making classic Italian food on even the busiest weeknights! The chicken is tender and savory, pan-fried to a beautiful golden. Then all over goes the wine-and-mushroom sauce, with notes of earthiness and brightness adding contrasts and accents to the meat and making each bite a happy occasion! Serve it over pasta, mashed potatoes, or just as is because you can't go wrong with Grandma's Favorite Chicken Marsala!
Grandma's Favorite Chicken Marsala is her secret weapon to making classic Italian food on even the busiest weeknights! The chicken is tender and savory, pan-fried to a beautiful golden. Then all over goes the wine-and-mushroom sauce, with notes of earthiness and brightness adding contrasts and accents to the meat and making each bite a happy occasion! Serve it over pasta, mashed potatoes, or just as is because you can't go wrong with Grandma's Favorite Chicken Marsala!
Ingredients
- 3/4 cup instant flour such as Gold Medal™ Wondra™
- 2 teaspoons coarse salt plus more, to taste
- 1/2 teaspoon freshly ground pepper plus more, to taste
- 4 chicken breast halves boneless and skinless, butterflied, pounded 3/8-inch-thick and scored
- 5 tablespoons extra-virgin olive oil divided
- 1 (10-ounce) package cremini mushrooms sliced
- 1 cup dry Marsala wine
- 1 clove garlic minced
- 3 tablespoons lemon juice freshly squeezed
- 2 tablespoons unsalted butter
- 2 tablespoons parsley leaves finely chopped, plus more, to taste, for serving
Directions
- In a large, shallow dish, add the flour, 2 tespoons of the salt, and 1/2 teaspoon of the pepper and whisk to combine.
- Preheat a large skillet over medium-high heat until it is very hot.
- Dredge the chicken breasts in the flour mixture, making sure to coat both sides and tap off any excess.
- Add 3 tablespoons of the oil to the hot skillet and heat it until it is shimmering.
- Add the chicken breasts to the hot oil and cook, flipping once, until they are lightly browned on both sides, about 3 minutes per side.
- Transfer the chicken breasts to a plate and keep them warm.
- Carefully wipe the skillet clean.
- In the same skillet over medium-high heat, add the remaining olive oil.
- Add the mushrooms to the hot oil and cook, while stirring occasionally, until the mushrooms are dark golden-brown and all the released liquids have evaporated, about 5-7 minutes.
- Transfer the skillet from the heat.
- Add the wine to the mushrooms.
- Return the skillet to the heat and cook the mushroom mixture, while stirring and scraping the bottom to release the browned bits.
- Add the garlic, the lemon juice, the butter, and 2 tablespoons of the parsley to the mushroom mixture and stir to combine.
- Cook until the mushroom mixture is reduced and slightly thickened, about 10 minutes.
- Taste the mushroom mixture and add the extra salt and the extra pepper, as needed.
- Pour the sauce over the chicken breasts.
- Serve garnished with the extra parsley.
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