Classic Chicken Marsala

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Satisfy your inner Italian with Classic Chicken Marsala. This Italian-inspired dinner features pan fried chicken in a Marsala reduction sauce. And get this, it’s ready in just 30 minutes!
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• 2 boneless skinless chicken breasts
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 cup all-purpose flour
• 4 teaspoons olive oil, divided
• 4 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 2 tablespoons finely chopped parsley
• 1 cup Marsala wine
• ½ cup chicken broth
• 12 ounces cooked spaghetti pasta, for serving (optional)


1️⃣ 00:15 – Slice the chicken in half lengthwise so you have two thin pieces of chicken from each chicken breast. Season chicken breasts with salt and pepper. Spread flour out onto a plate or shallow bowl. Dip chicken breasts into flour to coat and shake off excess flour. Set aside.

2️⃣ 00:55 – Heat 2 teaspoons olive oil in a large skillet over medium-high heat. Add in chicken breasts and sear on each side until golden brown and cooked through, about 7 minutes per side. Remove from skillet and set aside while you make sauce. Keep warm.

3️⃣ 01:34 – In the skillet used to make the chicken, heat another 2 teaspoons olive oil over medium-high heat. Add in mushrooms and saute until soft, about 3 to 4 minutes. Add in garlic and cook 1 minute more. Pour in marsala wine and chicken broth. Bring to a simmer and cook until liquid is reduced by half, about 6 to 7 minutes.

4️⃣ 02:35 – Reduce heat to low and add chicken back to the pan. Spoon some sauce and mushrooms over the top of the chicken breasts.

5️⃣ 02:52 – Serve chicken warm topped with mushroom marsala sauce. Chicken Marsala is often served over cooked spaghetti pasta.


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Classic Chicken Marsala

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