Description
Golden seared chicken, earthy mushrooms, and a velvety Marsala cream sauce—restaurant-worthy but simple enough for any night.
Ingredients
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4 boneless, skinless chicken breasts, pounded to ½-inch thickness
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½ tsp salt & ½ tsp black pepper
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¼ cup all-purpose flour (or GF flour blend for gluten-free)
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2 Tbsp olive oil
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1 Tbsp butter (plus 1 Tbsp for sauce)
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8 oz cremini or white mushrooms, sliced
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2 garlic cloves, minced
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¾ cup Marsala wine (dry preferred)
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½ cup chicken broth (low-sodium)
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⅓ cup heavy cream (or half-and-half for lighter version)
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Optional: fresh parsley or chives, for garnish
Instructions
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Prep the Chicken:
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Pound breasts to even thickness.
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Season with salt and pepper.
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Lightly dredge in flour, shaking off excess.
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Sear Chicken:
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Heat oil + 1 Tbsp butter in a skillet over medium-high.
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Cook chicken 4–5 min per side until golden and cooked through. Remove to plate.
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Cook Mushrooms & Garlic:
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In the same skillet, melt remaining butter.
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Sauté mushrooms 5–7 min until browned.
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Stir in garlic for 30 seconds.
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Deglaze & Build Sauce:
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Pour in Marsala wine. Scrape pan to lift fond.
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Simmer 2–3 min to cook off alcohol.
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Add chicken broth; simmer 5 min to reduce slightly.
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Finish Sauce & Chicken:
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Reduce heat to low, stir in cream.
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Return chicken + juices to skillet; simmer 3–5 min until sauce coats a spoon.
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Taste and adjust salt/pepper.
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Serve:
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Plate chicken, spoon sauce over top.
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Garnish with parsley or chives.
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Notes
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Use a meat thermometer: 165°F (74°C) for perfect chicken
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Don’t burn garlic—add after mushrooms
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If sauce looks broken: remove from heat, whisk in cold butter or extra cream