Easy Chicken Marsala

A quick 30-minute Chicken Marsala dish, featuring garlicky mushrooms and sweet Marsala wine. Growing up this was (and still is) one my favorite Italian dishes. For a little kick, add some red pepper flakes, top with fresh parsley and serve with mashed potatoes.

Time

Prep: 10 minutes

Cook: 20 minutes

Ingredients

• 2 large chicken breasts, sliced in half and flattened/thinned

• Salt & pepper

• 1/2 cup flour

• 1 tbsp olive oil

• 3 tbsp butter

• 8 ounces crimini mushrooms, sliced fairly thin

• 2 cloves garlic, sliced thin

• Red pepper flakes to taste (optional)

• 2-3 cups premium Marsala wine

• Fresh parsley
  

Directions

1. Season the thin chicken breasts with the salt, pepper. Coat each piece in flour. Set aside.

2. Heat the olive oil, then melt 2 tbsp of butter in a skillet over medium-high heat. Add the chicken and cook each side for 4-5 minutes until golden. Remove the chicken and set aside.

3. Melt 1 tbsp of butter and mushrooms to the skillet and cook for 3-5 minutes, stirring occasionally, until browned. Add the garlic and cook 1 minute. Pour in the wine and let it bubble for 5 minutes.

4. Add the chicken breasts back into the pan and cook for 5 minutes until the chicken is cooked through and the sauce has thickened up a bit. Top with parsley.