Easy Chicken Marsala recipe combines golden pan-fried chicken breasts with a rich marsala wine and mushroom sauce to make a creamy dish that is quick enough to make on a weeknight.
Pat the chicken breasts dry and slice thinly into 2 or 3 thin pieces. On a shallow plate, mix the flour, salt, and pepper together. RESERVE 1/4 cup in a separate bowl.
Dredge each chicken cutlet through the flour and set aside. In a large skillet, cover the bottom lightly with olive oil. When hot add the chicken and cook until golden brown on each side.
Cook in batches if necessary. Remove from the pan. Add 3 tablespoons of butter to the pan drippings and cook the mushrooms and onion until browned. Add the garlic and cook another minute or two.
Remove from the pan. Stir in the 1/4 cup of reserved flour and cook for another minute and then add the Marsala wine. Cook until reduced by about half.
Stir in the 4 cups of chicken broth and simmer for 10 minutes. Season with salt and pepper to your liking. Add the chicken and mushroom mixture back to the skillet.