1. Prepare the Chicken Breasts

Begin by preparing the chicken breasts. If they are very thick, you can slice them horizontally to create two thinner pieces, or you can gently pound them with a meat mallet to an even thickness of about 1/2 inch. This ensures that the chicken cooks evenly and quickly.

Season both sides of the chicken breasts with salt and freshly ground black pepper. Next, dredge each chicken breast in flour, making sure to coat both sides evenly. Shake off any excess flour to prevent clumps during cooking. The flour helps create a golden crust on the chicken while also thickening the sauce later.

2. Sear the Chicken

Heat a large skillet over medium-high heat and add 2 tablespoons of olive oil. Once the oil is hot, carefully add the chicken breasts to the skillet. Cook the chicken for about 4-5 minutes per side, or until golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C).

Once the chicken is cooked, remove it from the skillet and set it aside on a plate. Cover it loosely with aluminum foil to keep it warm while you make the sauce.

3. Cook the Mushrooms

In the same skillet, add the remaining 1 tablespoon of olive oil and 2 tablespoons of butter. Let the butter melt and become bubbly, then add the sliced mushrooms. Sauté the mushrooms for about 5-7 minutes, or until they are softened and browned. Stir occasionally to ensure that the mushrooms cook evenly.

The mushrooms will release some moisture as they cook, which adds a nice depth of flavor to the sauce.

4. Deglaze the Pan with Marsala Wine

Once the mushrooms are cooked, it’s time to deglaze the pan. Pour in the Marsala wine, scraping the bottom of the skillet with a wooden spoon to release any browned bits (fond) stuck to the pan. These bits of flavor will enhance the sauce.

Allow the wine to simmer for about 3-4 minutes, reducing slightly. The alcohol will cook off, leaving behind the sweet, rich flavor of the Marsala wine.

5. Add Chicken Broth and Simmer

Next, add the chicken broth to the pan, stirring to combine with the Marsala wine. Bring the mixture to a simmer and let it cook for about 5 minutes, allowing the sauce to reduce and thicken slightly.

If you prefer a richer sauce, you can stir in 1 tablespoon of heavy cream at this stage. This will create a creamier, more decadent sauce that pairs perfectly with the chicken.

6. Return the Chicken to the Pan

Once the sauce has thickened to your liking, return the seared chicken breasts to the skillet, spooning some of the sauce and mushrooms over the top. Let the chicken simmer in the sauce for another 3-5 minutes, allowing it to absorb the flavors and finish cooking. The sauce should be slightly thick and glossy.

7. Garnish and Serve

Once the chicken is heated through and the sauce has reached the desired consistency, remove the skillet from the heat. Garnish the Chicken Marsala with fresh parsley and serve immediately.