About
Grandma's Favorite Chicken Marsala is her secret weapon to making classic Italian food on even the busiest weeknights! The chicken is tender and savory, pan-fried to a beautiful golden. Then all over goes the wine-and-mushroom sauce, with notes of earthiness and brightness adding contrasts and accents to the meat and making each bite a happy occasion! Serve it over pasta, mashed potatoes, or just as is because you can't go wrong with Grandma's Favorite Chicken Marsala!
Ingredients
- 3/4 cup instant flour, such as Gold Medal™ Wondra™
- 2 teaspoons coarse salt, plus more, to taste
- 1/2 teaspoon freshly ground pepper, plus more, to taste
- 4 chicken breast halves, boneless and skinless, butterflied, pounded 3/8-inch-thick and scored
- 5 tablespoons extra-virgin olive oil, divided
- 1 (10-ounce) package cremini mushrooms, sliced
- 1 cup dry Marsala wine
- 1 clove garlic, minced
- 3 tablespoons lemon juice, freshly squeezed
- 2 tablespoons unsalted butter
- 2 tablespoons parsley leaves, finely chopped, plus more, to taste, for serving
Directions
Step 1 -In a large, shallow dish, add the flour, 2 tespoons of the salt, and 1/2 teaspoon of the pepper and whisk to combine.
Step 2 -Preheat a large skillet over medium-high heat until it is very hot.
Step 3 -Dredge the chicken breasts in the flour mixture, making sure to coat both sides and tap off any excess.
Step 4 -Add 3 tablespoons of the oil to the hot skillet and heat it until it is shimmering.
Step 5 -Add the chicken breasts to the hot oil and cook, flipping once, until they are lightly browned on both sides, about 3 minutes per side.
Step 6 -Transfer the chicken breasts to a plate and keep them warm.
Step 7 -Carefully wipe the skillet clean.
Step 8 -In the same skillet over medium-high heat, add the remaining olive oil.
Step 9 -Add the mushrooms to the hot oil and cook, while stirring occasionally, until the mushrooms are dark golden-brown and all the released liquids have evaporated, about 5-7 minutes.
Step 10 -Transfer the skillet from the heat.
Step 11 -Add the wine to the mushrooms.
Step 12 -Return the skillet to the heat and cook the mushroom mixture, while stirring and scraping the bottom to release the browned bits.
Step 13 -Add the garlic, the lemon juice, the butter, and 2 tablespoons of the parsley to the mushroom mixture and stir to combine.
Step 14 -Cook until the mushroom mixture is reduced and slightly thickened, about 10 minutes.
Step 15 -Taste the mushroom mixture and add the extra salt and the extra pepper, as needed.
Step 16 -Pour the sauce over the chicken breasts.
Step 17 -Serve garnished with the extra parsley.
