One-Pan Chicken Marsala with Mushrooms

Ingredients

• •4 boneless, skinless chicken breasts
• •1 cup all-purpose flour
• •1 teaspoon salt
• •1/2 teaspoon black pepper
• •3 tablespoons olive oil
• •8 ounces mushrooms, sliced
• •3 cloves garlic, minced
• •3/4 cup Marsala wine
• •1 cup chicken broth
• •2 tablespoons butter
• •2 tablespoons fresh parsley, chopped

Directions

1. 1Pound chicken breasts to even thickness, then dredge in flour mixed with salt and pepper.
2. 2Heat olive oil in a large skillet over medium-high heat and cook chicken 6-7 minutes per side until golden; set aside.
3. 3In the same pan, sauté mushrooms and garlic for 3 minutes until softened.
4. 4Deglaze the pan with Marsala wine, scraping up browned bits, and simmer 2 minutes.
5. 5Add chicken broth and return chicken to the pan, simmering 5 minutes.
6. 6Stir in butter until melted and sauce thickens slightly, about 1 minute.
7. 7Garnish with fresh parsley and serve immediately over pasta or with vegetables.

💡 Marsala sauce needs the wine reduced before cream or broth is finished; under-reduced wine leaves a sharp alcoholic edge instead of a rounded mushroom sauce.

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