Preparation Steps:
Prepare the Chicken:
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Pound the Chicken:
- Place each chicken breast between two pieces of plastic wrap or parchment paper.
- Use a meat mallet or rolling pin to pound them to an even thickness, about 1/2 inch.
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Dredge the Chicken:
- In a shallow dish, combine the flour, salt, and black pepper.
- Lightly coat each chicken breast with the flour mixture, shaking off excess flour.
Cook the Chicken:
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Heat the Pan:
- In a large skillet, heat the olive oil over medium-high heat.
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Cook the Chicken:
- Add the chicken breasts to the skillet without overcrowding (you may need to do this in batches).
- Cook for about 4-5 minutes on each side until golden brown and cooked through.
- Once done, transfer the chicken breasts to a plate and cover them with foil to keep warm.
Prepare the Sauce:
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Sauté the Mushrooms:
- In the same skillet, add the sliced mushrooms.
- Cook for about 4-5 minutes, stirring occasionally, until they are soft and golden brown.
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Add Garlic:
- Stir in the minced garlic and cook for about 1 minute until fragrant.
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Deglaze with Marsala Wine:
- Pour the Marsala wine into the pan, using a spatula to scrape up any brown bits stuck to the bottom.
- Let it simmer for 2-3 minutes to reduce slightly.
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Add Chicken Broth:
- Pour in the chicken broth. Bring the mixture to a simmer and let it reduce by half, about 5-7 minutes.
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Incorporate Butter:
- Stir in the butter until melted and the sauce becomes smooth and slightly thickened.
Combine and Serve:
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Return Chicken to the Pan:
- Place the cooked chicken breasts back into the skillet, spooning the sauce and mushrooms over the top.
- Allow the chicken to simmer in the sauce for another 2-3 minutes, ensuring it's heated through.
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Garnish and Serve:
- Sprinkle the chopped parsley over the chicken for a fresh touch.
- Serve the Chicken Marsala immediately with your choice of side, such as steamed vegetables or a light salad.
Enjoy your healthy Chicken Marsala!