Description
A classic steakhouse dish featuring pan-seared chicken breast topped with a rich mushroom and Marsala wine sauce.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 2 tablespoons butter
- 8 ounces mushrooms, sliced
- 1/2 cup Marsala wine
- 1/2 cup chicken broth
- 1 tablespoon heavy cream
- Salt and black pepper to taste
Instructions
- Season chicken breasts with salt and pepper.
- Heat olive oil and 1 tablespoon of butter in a skillet over medium-high heat.
- Sear chicken breasts for 4-5 minutes per side, until golden brown and cooked through. Remove chicken from skillet and set aside.
- Add the remaining 1 tablespoon of butter to the skillet. Add mushrooms and cook until softened, about 5 minutes.
- Pour in the Marsala wine and chicken broth. Bring to a simmer and scrape up any browned bits from the bottom of the skillet.
- Simmer for 5-7 minutes, until the sauce has reduced by about half.
- Stir in the heavy cream. Season with salt and pepper to taste.
- Return the chicken to the skillet and spoon the sauce over the top.
- Serve immediately.
Notes
- For a richer sauce, use more butter.
- Any type of mushroom can be used.
- If Marsala wine is not available, a dry sherry or Madeira wine can be substituted.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: American