Entrée: Italy – Pollo al Marsala (Marsala Chicken)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

4 boneless, skinless chicken breasts, about 1.5 lb total (680 g total)
1 cup (120 g) all-purpose flour
Salt and black pepper to taste
2 tbsp (30 ml) olive oil
3 tbsp (45 g) unsalted butter
8 oz / 225 g cremini or button mushrooms, sliced
3 / 4 cup (180 ml) Marsala wine
1 / 2 cup (120 ml) chicken broth
Fresh parsley, chopped (for garnish)

Instructions

1. Start by placing each chicken breast between two sheets of plastic wrap and pound them to about 1/2 inch thickness. Season the flour with salt and pepper, then dredge each chicken piece in the flour, shaking off the excess.
2. Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken breasts and cook for about 4 minutes on each side or until golden brown. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the remaining 2 tablespoons of butter. Add the mushrooms and sauté until they are browned and tender, about 5 minutes.
4. Pour in the Marsala wine, scraping up any browned bits from the bottom of the skillet. Let it simmer for about 2 minutes to reduce slightly.
5. Add the chicken broth and bring to a gentle simmer. Return the chicken breasts to the skillet and let them cook in the sauce for an additional 5-7 minutes, allowing the flavors to meld and the chicken to cook through.
6. Adjust the seasoning with salt and pepper to taste. Garnish with chopped parsley before serving. Serve with your choice of pasta, rice, or mashed potatoes to soak up the delicious sauce.