Prepare the chicken: Pound chicken breasts to even thickness (about ½ inch). Season with salt and pepper, then dredge in flour, shaking off the excess.
Cook the chicken: In a large skillet, heat olive oil and 1 tbsp butter over medium-high heat. Cook chicken 3–4 minutes per side, until golden and cooked through. Remove and keep warm.
Cook the mushrooms: In the same skillet, add remaining butter and mushrooms. Sauté until soft and browned, about 5 minutes.
Make the sauce: Add Marsala wine and chicken broth. Simmer for 5–7 minutes, scraping up any browned bits from the pan. Stir in heavy cream if using, and adjust seasoning with salt and pepper.
Combine & serve: Return chicken to the skillet and coat with the sauce. Garnish with chopped parsley and serve with mashed potatoes, pasta, or roasted vegetables. 😋
💡 Tips:
For a thicker sauce, simmer a few extra minutes or add 1 tsp cornstarch mixed with water.
Use dry Marsala wine for authentic flavor.
Serve with garlic bread to soak up all that delicious sauce!
I can also create a short, drool-worthy caption for Facebook or your blog:
“Tender chicken, savory mushrooms, and rich Marsala sauce…Italian comfort food at its finest! 🍄🍗✨”
