Chicken Marsala with Mushrooms (Printable version)
Tender chicken breasts cooked in a Marsala wine sauce with sautéed mushrooms and herbs.
# List of ingredients:
→ Chicken
01 - 4 boneless, skinless halal chicken breasts (approximately 21 oz total)
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper
04 - 1/2 cup all-purpose flour (about 1.8 oz)
→ Mushrooms & Aromatics
05 - 2 tablespoons olive oil
06 - 2 tablespoons unsalted butter
07 - 9 oz cremini or white mushrooms, sliced
08 - 2 cloves garlic, minced
09 - 1 small shallot, finely chopped
→ Sauce
10 - 3/4 cup halal-certified Marsala wine or grape juice with 2 teaspoons apple cider vinegar
11 - 3/4 cup low-sodium chicken broth
12 - 1 teaspoon dried thyme or 1 tablespoon fresh thyme
13 - 1 tablespoon chopped fresh parsley, plus more for garnish
# Directions:
01 - Place chicken breasts between two sheets of plastic wrap and gently pound until evenly 1/2 inch thick. Season both sides with salt and black pepper.
02 - Lightly coat each chicken breast with flour, shaking off any excess.
03 - In a large skillet, heat olive oil and 1 tablespoon butter over medium-high heat. Add chicken and cook for 4 to 5 minutes per side until golden brown and cooked through. Remove chicken and keep warm.
04 - Add remaining butter to the skillet. Sauté mushrooms, shallot, and garlic for 5 to 6 minutes until mushrooms are browned and shallots are softened.
05 - Pour in Marsala wine or grape juice mixture, scraping up browned bits from the pan. Let simmer for 2 minutes to reduce slightly.
06 - Add chicken broth and thyme. Simmer for 5 minutes until the sauce thickens slightly.
07 - Return chicken to skillet, spoon sauce and mushrooms over it, and simmer gently for 3 to 4 minutes to reheat and blend flavors.
08 - Sprinkle with chopped parsley and serve immediately.
# Expert Advice:
01 -
- This dish feels like a secret handshake between comfort and elegance in your own kitchen
- The juicy tender chicken paired with that rich, slightly sweet sauce quickly became a family favorite
02 -
- Pounding the chicken evenly is the secret to getting that perfect tender texture every time
- Using Marsala wine makes all the difference, but the grape juice and vinegar mix saved me on days I couldn't find it
03 -
- Don’t rush the browning of chicken; a golden crust adds flavor and texture that’s worth the wait
- Deglazing the pan properly with Marsala wine is the secret step that builds depth and richness in the sauce