Indulge in the luxurious flavors of this Decadent Marsala Wine-Infused Chicken, a dish that brings together tender, pan-seared chicken breasts with a rich and savory Marsala wine sauce. This recipe creates a restaurant-quality meal at home, featuring earthy mushrooms, aromatic garlic, and a creamy finish that makes every bite irresistibly delicious. Whether you’re preparing a romantic dinner or an elegant meal for guests, this dish is sure to impress with its deep, well-balanced flavors and comforting texture. Pair it with mashed potatoes, pasta, or roasted vegetables for a complete gourmet experience.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour (for dredging)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter
- 8 ounces cremini or button mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup Marsala wine (dry or sweet, based on preference)
- ¾ cup chicken broth
- ½ cup heavy cream (optional for a creamier sauce)
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions:
- Begin by preparing the chicken. Place the chicken breasts between two sheets of plastic wrap and gently pound them to an even thickness of about ½ inch. This ensures even cooking and a tender texture.
- In a shallow bowl, combine the flour, salt, black pepper, garlic powder, and onion powder. Dredge each chicken breast in the seasoned flour, shaking off any excess.
- Heat a large skillet over medium-high heat and add the olive oil and 1 tablespoon of butter. Once hot, add the chicken breasts and sear for about 4-5 minutes per side until golden brown. Transfer to a plate and set aside.
- In the same skillet, melt the remaining 2 tablespoons of butter. Add the sliced mushrooms and cook for about 5 minutes, stirring occasionally, until they are browned and their moisture has evaporated.
- Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Pour in the Marsala wine, scraping up any browned bits from the bottom of the pan to incorporate extra flavor. Allow the wine to simmer for 2 minutes to reduce slightly.
- Add the chicken broth and thyme, stirring to combine. Bring the mixture to a gentle simmer and let it cook for another 3-4 minutes.
- Reduce the heat to low and stir in the heavy cream if using. Simmer for an additional 2 minutes to create a luscious, velvety sauce.
- Return the seared chicken breasts to the skillet, coating them in the sauce. Let them cook for another 5 minutes, ensuring they are fully cooked and infused with the rich Marsala flavor.
- Garnish with freshly chopped parsley and serve immediately with your choice of side dishes, such as mashed potatoes, buttered noodles, or roasted vegetables.