- 4 skinless, boneless chicken breasts
- Flour (for dredging)
- Kosher salt
- Black pepper
- 1/2 c. olive oil
- 8 oz button mushrooms
- 1 c. marsala wine
- 1 c. chicken stock
- 4 tbs. butter
- 1/2 c. half and half
- 1/3 c. fresh flat-leaf parsley
First, fillet the chicken breasts in two. You’ll wind up with about 8 pieces of chicken. Then, dredge the chicken in the flour, being sure to shake off the excess. Slice all of the mushrooms thinly and set aside.
Heat half of the oil in a large skillet. Once heated, place half of the dredged chicken in the pan and sauté on each side for 4-5 minutes, or until golden brown. Remove the chicken from the skillet and finish the rest of the pieces the same way, after adding the rest of the oil.
Once all of the chicken is done and on a separate plate, place the sliced mushrooms in the pan of drippings and remaining oil. Cook until tender, and add salt and pepper to taste.
Once the mushrooms are tender and browned, add the marsala wine and boil for a few minutes to cook the wine out. Then, add the chicken stock and simmer the sauce until it is slightly reduced.
Stir in the butter and allow the sauce to thicken a bit. Add the half and half. Once thickened, add the chicken back in and allow everything to cook together for about 8-10 minutes on a low simmer.
Once finished, transfer the chicken, sauce, and mushrooms to a large plate. Chop the parsley roughly, and sprinkle overtop.
A Little Something Extra
For a starch, I like to pair chicken marsala with either linguine or mashed potatoes. The sauce is so rich and delicious I like to make sure it is enjoyed!
For a veggie, I love this dish with asparagus or sautéed arugula with cherry tomatoes.