Chicken Marsala & Mushrooms (Recipe)
Here’s how to make Chicken Marsala & Mushrooms, a classic Italian dish that tantalizes the taste buds with its rich flavors and elegant presentation. Pounded chicken breasts are seared to perfection, then simmered in a velvety Marsala wine sauce that's infused with earthy sautéed mushrooms.
Ingredients
½ teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon dried oregano
1 cup all-purpose flour
2 clove garlic, minced
2 tablespoon olive oil
4 tablespoons butter, divided
½ cup Marsala wine
¼ cup cooking sherry
2 pound boneless, skinless chicken breasts, pounded to 1/4-inch thickness
1 cup fresh mushrooms, sliced
Instructions
Pat the chicken breasts with paper towel. Trim any fat and then pound to a ¼ inch thickness.
In a large mixing bowl, whisk the all-purpose flour with salt, black pepper, and dried oregano. Then gently press the chicken breasts into the flour mixture and coat each side evenly. Shake off any excess flour.
Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large skillet over medium-high heat and cook the chicken until it’s no longer pink in the center and golden brown on the outside, about 5-8 minutes per side. Drain on a plate lined with paper towels.
Heat the remaining 2 tablespoons of butter in the same skillet and add in the minced garlic. Cook until fragrant.
Add in the mushrooms and cook until they are tender, seasoning with salt and pepper and stirring continuously.
Stir in the Marsala wine and cooking sherry, then transfer back the cooked chicken into the skillet.
Spoon the sauce over the chicken and mushrooms and coat evenly. Increase heat to medium-high and bring to a boil.
Cover the skillet, reduce heat to medium-low, and simmer for 5 minutes or until sauce has thickened. Serve immediately over cooked rice.
The result is a harmonious blend of tender poultry, aromatic herbs, and a hint of sweetness from the Marsala wine, all complemented by the robust umami of mushrooms. Enjoy!