Chicken Marsala I’ve been craving Chicken Marsala all week, and of course, Mama came through with an absolute masterpiece! Perfectly golden pan-seared chicken, simmered in a rich Marsala wine sauce with mushrooms, butter, and fresh parsley—every bite was pure comfort. The depth of flavor in that sauce? Unreal. She even finished it off with a little extra butter for that velvety touch. Mama never misses! 😩😊 Who else loves a good homemade Chicken Marsala?🥰
#chicken #marsala #chickenmarsala #italiancooking #southernitaly #italy #cook #cooking #chef #sandiego #foodnetworkfinds #california #super_italy #italia #food #Recipe Chicken Marsala Ingredients: • 3 chicken breasts, halved and pounded to 1/4-inch thickness • 4 tbsp olive oil • 1/4 stick butter, plus more for finishing • 8 oz mushrooms, sliced • 5 sprigs Italian parsley, chopped • 1/2 cup Marsala wine • 8 oz beef broth • 1 cup all-purpose flour • 1 clove garlic, minced • Salt and pepper to taste Instructions: 1. Prepare the Chicken – Season the chicken with salt and pepper, then dredge in flour, shaking off excess. 2. Sear – Heat olive oil and butter in a pan over medium-high heat. Add garlic, then sear the chicken until golden brown on both sides. Remove and set aside. 3. Sauce – In the same pan, sauté mushrooms and parsley. Deglaze with Marsala wine, then add beef broth. Return the chicken to the pan and let simmer for 10 minutes. 4. Finish – Remove the chicken, then whisk additional butter and a splash of water into the sauce. Bring to a boil, then drizzle over the plated chicken. Garnish with fresh parsley and serve.@HexClad