Per serving · Approximate values estimated by AI
Quick Chicken Marsala
75% authentic · Italian-American
A simplified version of the classic, perfect for a weeknight meal, using pre-sliced mushrooms and a faster sauce reduction.
Ingredients
- Chicken breast, boneless, skinless4 (4 oz each), thinly sliced
- All-purpose flour1/4 cup
- Salt1/2 teaspoon
- Black pepper1/4 teaspoon
- Olive oil1 tablespoon
- Butter1 tablespoon
- Pre-sliced cremini mushrooms6 oz
- Garlic, minced1 clove
- Marsala wine (dry)3/4 cup
- Chicken broth1/4 cup
- Fresh parsley, chopped1 tablespoon
Steps
- 1
Toss thinly sliced chicken with flour, salt, and pepper.
- 2
Heat oil and butter in a skillet over medium-high heat. Cook chicken in batches until golden brown and cooked through, about 2-3 minutes per side. Remove chicken.
- 3
Add mushrooms to the skillet and cook until tender, about 3 minutes. Add garlic and cook for 30 seconds.
- 4
Pour in Marsala wine and chicken broth. Bring to a simmer and cook for 2-3 minutes until sauce slightly thickens.
- 5
Return chicken to the skillet, toss to coat in sauce. Stir in parsley. Serve immediately.
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