Ingredients

The following ingredients have 4 Servings
  • 4 thin boneless skinless chicken breasts (, or 2 thick breasts sliced in half)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup all-purpose flour
  • 4 teaspoons olive oil (divided)
  • 4 cloves garlic (minced)
  • 8 ounces mushrooms (sliced)
  • 2 tablespoons finely chopped parsley
  • 1 cup Marsala Wine
  • 1/2 cup chicken broth
  • 12 ounces cooked spaghetti pasta (for serving (optional))

Instruction

  • Season chicken breasts* with salt and pepper. Spread flour out onto a plate or shallow bowl. Dip chicken breasts into flour to coat and shake off excess flour. Set aside.
  • Heat 2 teaspoons olive oil in a large skillet over medium-high heat. Add in chicken breasts and sear on each side until golden brown and cooked through, about 7 minutes per side. Remove from skillet and set aside while you make sauce. Keep warm.
  • In the skillet used to make the chicken, heat another 2 teaspoons olive oil over medium-high heat. Add in mushrooms and saute until soft, about 3 to 4 minutes. Add in garlic and cook 1 minute more. Pour in marsala wine and chicken broth Bring to a simmer and cook until liquid is reduced by half, about 6 to 7 minutes.
  • Reduce heat to low and add chicken back to the pan. Spoon some sauce and mushrooms over the top of the chicken breasts.
  • Serve chicken warm topped with mushroom marsala sauce. Chicken Marsala is often served over cooked spaghetti pasta.