Easy Chicken Marsala
Pan-seared chicken in a rich marsala wine and mushroom sauce — deglazing the pan with the marsala scrapes up all the browned bits from searing the chicken, which is where most of the sauce's depth comes from.
Ingredients
Instructions
Dredge the pounded chicken in flour, shaking off the excess, and pan-fry until golden on both sides.
Set the chicken aside.
Sauté the sliced mushrooms in the same pan, scraping up any browned bits left from the chicken.
Deglaze the pan with the marsala wine, swirl in the butter, then return the chicken to the pan and simmer for 3 minutes to coat and finish cooking through.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.