Description
When you crave something cozy and classy—but don’t have time for a culinary opera—Chicken Marsala is your one-pan wonder. Think tender golden chicken bathed in a silky, mushroom-rich wine sauce that whispers elegance in under 30 minutes. Whether you’re impressing someone special or just rewarding yourself after a long day, this dish delivers major flavor without major effort. Get ready to stir up some skillet romance!
Ingredients
-
¼ cup all-purpose flour (or cornstarch for gluten-free)
-
½ tsp salt + ¼ tsp black pepper
-
½ tsp dried oregano (or fresh thyme)
-
4 chicken breasts, pounded to ¼-inch thin
-
4 tbsp butter + 4 tbsp olive oil
-
1 cup sliced mushrooms (baby bella or button)
-
¼ cup cooking sherry (or broth + 1 tsp apple cider vinegar)
Instructions
-
Prep Chicken: Pound thin, dredge in flour, salt, pepper, and oregano.
-
Sear: In a skillet, heat half butter + oil. Cook chicken 3–4 mins per side until golden. Set aside.
-
Sauté Mushrooms: Add remaining butter + oil. Cook mushrooms 5–7 mins until browned.
-
Deglaze: Add Marsala + sherry. Scrape up browned bits. Simmer 2 mins.
-
Finish: Return chicken, spoon sauce over, and simmer 5–7 mins. Optional: swirl in 1 tbsp cold butter for a glossy finish.
Notes
-
Pound it out: Even thickness = juicy chicken.
-
Dry mushrooms = sear, not steam.
-
No Marsala? DIY with brandy + grape juice.
-
Too thin sauce? Add 1 tsp cornstarch mixed with cold water.
- Prep Time: 10 min
- Cook Time: 20 min
Nutrition
- Calories: 410 kcal per serving
- Fat: 26g
- Carbohydrates: 10g
- Protein: 30g