Elegant Chicken Marsala Recipe

This Chicken Marsala recipe features tender chicken breasts cooked in a rich mushroom and Marsala wine sauce, making it a perfect choice for a sophisticated dinner. It’s an excellent option for those seeking chicken breast dinner ideas and health dinner recipes that are both flavorful and satisfying.

Ideal for simple meals for two, this dish can be prepared in under an hour, making it one of the best easy fall recipes dinner. Serve it with pasta or a side salad for a complete meal.

Delicious Chicken Marsala Recipe

Elegant Chicken Marsala with mushrooms on a white plate, garnished with parsley, served with pasta and wine.

This Chicken Marsala is a delightful dish that combines sautéed chicken breasts with a savory sauce made from Marsala wine, mushrooms, and herbs. The recipe takes about 30 minutes to prepare and serves 2 people, making it perfect for an intimate dinner.

Ingredients

2 boneless, skinless chicken breasts
1/2 cup all-purpose flour for dredging
Salt and pepper to taste
2 tablespoons olive oil
1 cup mushrooms, sliced
3/4 cup Marsala wine
1/2 cup chicken broth
2 tablespoons unsalted butter
Fresh parsley, chopped for garnish

Instructions

Prep the Chicken: Season the chicken breasts with salt and pepper, then dredge them in flour, shaking off the excess.
Sauté the Chicken: In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for about 4-5 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.
Cook the Mushrooms: In the same skillet, add the sliced mushrooms and sauté until they are browned and tender, about 5 minutes.
Make the Sauce: Pour in the Marsala wine and chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and let it reduce for about 5 minutes.
Finish the Dish: Stir in the butter until melted and smooth. Return the chicken to the skillet, coating it with the sauce. Cook for an additional 2 minutes to heat through.
Serve: Plate the chicken and spoon the mushroom sauce over the top. Garnish with fresh parsley and serve hot.