Homemade Chicken Marsala

Ingredients

For the chicken:

• 4 boneless, skinless chicken breasts

• ½ cup all-purpose flour

• ½ teaspoon salt

• ½ teaspoon black pepper

• 1 teaspoon garlic powder

• 2 tablespoons olive oil

• 2 tablespoons butter

For the marsala sauce:

• 8 oz mushrooms, sliced

• ¾ cup Marsala wine

• ¾ cup chicken broth

• 1 teaspoon minced garlic

• 2 tablespoons butter

• ¼ cup heavy cream (optional, for a creamy version)

• Salt and pepper to taste

• Fresh parsley (optional, for garnish)

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🔪 Step-by-Step Instructions

1. Prep the chicken

• If chicken breasts are thick, slice them in half lengthwise to make thinner cutlets.

• In a shallow bowl, mix flour, salt, pepper, and garlic powder.

• Dredge each piece of chicken in the flour mixture. Shake off excess.

2. Cook the chicken

• Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat.

• Add chicken and cook about 4–5 minutes per side until golden brown and cooked through.

• Remove chicken from pan and set aside on a plate.

3. Cook the mushrooms

• In the same pan, add sliced mushrooms.

• Cook for about 5 minutes until softened and slightly browned.

• Add minced garlic and cook 30 seconds more.

4. Deglaze with Marsala

• Pour in the Marsala wine.

• Stir, scraping up any browned bits from the bottom of the pan.

• Let it simmer 3–4 minutes to reduce slightly.

5. Add broth

• Pour in chicken broth.

• Simmer another 5 minutes until sauce thickens slightly.

6. Finish the sauce

• Stir in 2 tablespoons butter.

• Add heavy cream if using.

7. Return chicken to pan

• Simmer 2–3 minutes to warm through.

8. Serve

• Garnish with parsley if desired.

• Serve over pasta, mashed potatoes, or rice.

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