Classic Chicken Marsala
Quick and easy chicken Marsala, prepared with boneless chicken breasts, makes a delightful family meal.
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Instructions
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Pound chicken breasts to 1/4-inch thickness, or slice large breasts horizontally to create cutlets.
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Combine flour, salt, and pepper on a plate.
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Heat 1 tablespoon oil and 1 tablespoon butter in a skillet over medium-high heat.
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Dredge half the chicken in the seasoned flour. Cook in the skillet for 2 to 3 minutes per side until lightly browned.
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Transfer cooked chicken to a plate. Wipe the skillet, add the remaining 1 tablespoon oil and 1 tablespoon butter, then repeat with the remaining chicken.
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Adjust heat to medium and wipe the skillet. Melt 2 tablespoons butter. Add shallots and cook for 3 minutes until softened, then stir in garlic for 30 seconds.
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Add mushrooms; cook for 5 minutes until pan juices evaporate.
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Add wine and return chicken to the pan. Reduce heat to medium-low and cook for 2 to 3 minutes until chicken reaches 165 F. Serve.