Bobby Flay’s Chicken Marsala
A delightful dish combining chicken breasts, earthy mushrooms, and a rich Marsala wine sauce, perfect for cozy dinners or elegant gatherings.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 4 servings
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
- Diet: Gluten-Free, Dairy-Free Option Availability
Ingredients
Scale
- 3 Boneless Skinless Chicken Breasts (1 1/2 to 2 Pounds)
- Kosher Salt and Freshly Ground Black Pepper
- ¾ Cup All-Purpose Flour
- ¼ Cup Olive Oil
- 12 Ounces Cremini Mushrooms (Sliced 1/4-Inch Thick)
- 1 Large Shallot (Finely Chopped)
- 1½ Cups Dry Marsala Wine
- 6 Tablespoons Unsalted Butter (Cut Into Pieces)
- ⅓ Cup Flat-Leaf Parsley (Chopped, Plus More For Garnish)
Instructions
- Season the flour with kosher salt and black pepper.
- Dredge both sides of each chicken breast in the seasoned flour until well coated.
- Heat olive oil in a pan over medium heat and fry the chicken breasts until golden brown on both sides. Remove and set aside.
- Add the sliced mushrooms and a pinch of salt to the same pan. Sauté until they soften.
- Add the chopped shallot to the pan and mix well.
- Pour in 1 cup of dry Marsala wine once the mushrooms and shallots are nicely browned.
- Add 1 cup of water and allow it to simmer until bubbles start appearing.
- Stir in the unsalted butter until melted and combined.
- Return the cooked chicken breasts to the pan, coating them with the sauce.
- Garnish with chopped parsley before serving.
Notes
This dish can be customized by adding garlic for extra flavor or using different mushrooms. Store leftovers in an airtight container for up to 3 days.
Find it online: https://www.zaynkitchen.com/chicken-marsala-recipe-bobby-flay/