Chicken Marsala

Chicken Marsala is an Italian-American classic that’s all about comfort and flavor. Tender chicken breasts are pan-fried and simmered in a rich, savory sauce made from Marsala wine, mushrooms, and garlic. The wine adds a subtle sweetness to the dish, balancing the earthiness of the mushrooms. This dish is elegant enough for a special occasion but simple enough for a weeknight dinner. Serve it over pasta or alongside roasted vegetables for a meal that’s both hearty and satisfying.

Chicken Marsala

A classic Italian dish of chicken breasts cooked in a rich Marsala wine sauce.

Course Main Course

Cuisine Italian, Mediterranean

Keyword diabetes friendly

Prep Time 10

Cook Time 20

Total Time 30

Servings 4

Calories 320kcal

Ingredients

4 chicken breasts
1/2 cup flour
2 tbsp olive oil
1/2 cup Marsala wine
1/2 cup chicken broth
1 cup mushrooms sliced
Salt and pepper to taste
Fresh parsley for garnish

Instructions

Pound the chicken breasts to an even thickness. Season with salt and pepper, then dredge in flour, shaking off the excess.
Heat olive oil and butter in a large skillet over medium heat.
Cook the chicken breasts until golden brown on both sides, about 3-4 minutes per side. Remove from the skillet and set aside.
In the same skillet, add the mushrooms and cook until softened, about 5 minutes.
Pour in the Marsala wine and chicken broth, scraping up any browned bits from the bottom of the skillet.
Return the chicken to the skillet and simmer for 10 minutes, or until the sauce has thickened.
Stir in heavy cream (if using) and cook for an additional 2 minutes. Garnish with fresh parsley and serve hot.