Ingredients: – 4 boneless, skinless chicken breast – Kosher salt and freshly ground black pepper – 1/2 cup all-purpose flour, for dredging – 4 tablespoons unsalted butter – 4 tablespoons olive oil – 2 cups sliced mushrooms (such as cremini or button mushrooms) – 1/2 cup Marsala wine – 1/2 cup chicken broth – 1/4 cup heavy cream – 2 tablespoons chopped fresh parsley, for garnish
Place each chicken breast between two pieces of plastic wrap and gently pound them with a meat mallet or rolling pin until they are about 1/4 inch thick. Season both sides of the chicken breasts with salt and pepper.
Place the flour on a shallow plate or in a shallow dish. Dredge each chicken breast in the flour, shaking off any excess.
In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium-high heat. Once hot, add the chicken breasts to the skillet, working in batches if necessary to avoid overcrowding. Cook the chicken breasts for about 3-4 minutes on each side, or until they are golden brown and cooked through. Transfer the cooked chicken breasts to a plate and cover them loosely with foil to keep warm.
In the same skillet, add the remaining 2 tablespoons of butter and 2 tablespoons of olive oil. Add the sliced mushrooms to the skillet and sauté them for about 5-7 minutes, or until they are tender and golden brown.
Pour the Marsala wine into the skillet with the mushrooms, scraping the bottom of the skillet with a wooden spoon to loosen any browned bits. Allow the Marsala to simmer for about 2 minutes, until it is slightly reduced.
Pour the chicken broth into the skillet and bring the mixture to a simmer. Allow it to simmer for another 2-3 minutes.
Stir in the heavy cream and return the chicken breasts to the skillet, along with any juices that have accumulated on the plate. Let the chicken simmer in the sauce for a few minutes, until heated through and the sauce has thickened slightly.
Taste the sauce and adjust the seasoning with salt and pepper if necessary.Garnish the Chicken Marsala with chopped fresh parsley just before serving. Serve the Chicken Marsala hot, with the creamy mushroom Marsala sauce spooned over the top.
Enjoy this culinary delight from Ina Garten, with its tender chicken, flavorful mushrooms, and rich Marsala wine sauce that's sure to impress!
This Chicken Marsala recipe from Ina Garten is a classic Italian dish elevated with her signature touch. It's perfect for a special dinner at home or when you want to impress guests with a restaurant-quality meal. Pair it with your favorite side dishes, such as mashed potatoes or pasta, for a complete and satisfying meal.
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