Ingredients:
- 4 boneless, skinless chicken breasts
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/4 teaspoon paprika
- 4 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 1 cup sliced mushrooms
- 1/2 cup Marsala wine
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- Chopped fresh parsley, for garnish
Instructions:
- In a shallow dish, mix together the flour, salt, black pepper, oregano, and paprika. Dredge each chicken breast in the flour mixture to coat well, shaking off any excess.
- In a large skillet, melt 2 tablespoons of the butter and the olive oil over medium heat. Add the chicken breasts and cook until browned on both sides, about 3-4 minutes per side. Remove the chicken from the skillet and set aside.
- In the same skillet, add the remaining 2 tablespoons of butter and sliced mushrooms. Cook until the mushrooms have softened and released their liquid, about 5 minutes.
- Add the Marsala wine to the skillet and bring to a boil. Reduce the heat and simmer until the wine has reduced by half, about 5 minutes.
- Add the chicken broth and heavy cream to the skillet and bring to a simmer. Cook until the sauce has thickened slightly, about 5 minutes.
- Return the chicken breasts to the skillet and spoon the sauce over them. Simmer until the chicken is cooked through and the sauce has thickened further, about 5-10 minutes.
- Garnish with chopped parsley and serve hot.
A dish for when I miss Italy
Well, hello there! I just can’t stop thinking about Italy and all of the delicious food that comes with it. Every few years, I make a point to visit this beautiful country, but unfortunately, it has been a while since my last trip. That being said, I’ve been missing the flavors of Italy and have been bringing them into my kitchen with this classic Chicken Marsala recipe.
When I cook this dish, I like to take my time and savor the cooking process. It’s not just about the end result; it’s about the journey getting there. First, I heat up some olive oil in a pan and get to work sautéing the chicken until it’s cooked through. I then set it aside and move on to the mushrooms, adding garlic and shallots for an extra boost of flavor. Once the mushrooms are cooked, I add in the Marsala wine and let it simmer until it’s reduced.
One thing that’s really important when cooking Italian cuisine is the quality of the ingredients. I always make sure to use fresh herbs and high-quality wine to ensure that the flavors really shine through. I also take care to season everything just right, adding a pinch of salt and pepper here and there to really bring out the flavors.
Once everything is done cooking, I love to serve this Chicken Marsala over a bed of pasta or rice. The sauce is just so rich and flavorful, it really pairs well with a simple starch. It’s a great dish to make when I’m feeling a bit nostalgic for Italy, and it always reminds me of the amazing experiences I’ve had there.
In the end, it’s not just about the food, but about the memories and experiences that come with it. Cooking this Chicken Marsala recipe helps me to relive those special moments, and I’m grateful for the opportunity to bring a little bit of Italy into my kitchen.
Some more reading:
- “Chicken Marsala Recipe” by Bon Appétit: https://www.bonappetit.com/recipe/chicken-marsala
- “Easy Chicken Marsala” by Delish: https://www.delish.com/uk/cooking/recipes/a31092766/easy-chicken-marsala-recipe/
- “The History of Chicken Marsala” by Gourmet: https://www.gourmet.com.s3-website-us-east-1.amazonaws.com/food/2009/01/the-history-of-chicken-marsala.html
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