Whipping up a batch of Chicken Marsala at home is like inviting Italy right into your kitchen. Picture this: golden, juicy chicken cutlets that have been lightly dredged in flour and lovingly pan-fried to just the right amount of crispiness. Then, they take a quick swim in a velvety sauce rich with Marsala wine, harmonizing sweet and nutty flavors that really make the dish pop. To top it off, there's an earthy crunch from sautéed mushrooms and a sprinkle of fresh parsley for that burst of color and freshness. Whether it’s a quiet meal on a Tuesday or something special for guests over the weekend, this dish brings a touch of gourmet without all the fuss.
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Get ready to embark on a culinary journey with Chicken Marsala! This delightful dish brings together tender chicken, earthy mushrooms, and a rich Marsala wine sauce to create a symphony of flavors that will transport your taste buds to an Italian bistro. Let's dive into the steps and bring this heartwarming meal to life for 4 lucky diners.
Steps to follow
1
Season chicken breasts with salt and pepper, then dredge in flour, shaking off any excess.
2
Heat olive oil and melt butter in a large skillet over medium-high heat. Add chicken and cook until golden and cooked through, about 5 minutes per side. Remove chicken from the skillet and set aside.
3
In the same skillet, add mushrooms and sauté until they are golden and their moisture has evaporated.
4
Add Marsala wine to the skillet, scraping up any browned bits from the bottom of the pan. Reduce the wine by half, then add chicken stock and simmer until the sauce thickens slightly.
5
Return the chicken to the skillet and simmer in the sauce for a few minutes until heated through. Stir in the remaining butter and garnish with chopped parsley before serving.
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