Season and Dredge: Lightly season chicken breasts with salt and pepper. Coat each piece in flour, shaking off any excess.

Brown the Chicken: In a large pan over medium heat, melt butter with olive oil. When hot, add chicken and cook until browned on both sides (about 5 minutes per side). Transfer chicken to a plate and set aside.

Sauté the Mushrooms: In the same pan, add mushrooms and sauté until they’ve released their moisture and turned golden brown.

Deglaze and Simmer: Pour in the Marsala wine, scraping up the flavorful bits from the bottom of the pan. Allow the wine to simmer and reduce by half. Then, add the chicken broth and return the chicken to the pan. Let it simmer for 10 minutes or until the chicken is cooked through.

Final Touches: Stir in the lemon juice and parsley. Taste and adjust seasoning if necessary.

Serving Suggestion: Best served hot with mashed potatoes, pasta, or crusty bread to soak up the delightful sauce!

Chef’s Tips:

Choosing Marsala Wine: Ensure you use genuine Marsala wine, which hails from Sicily. Avoid “Marsala-style” cooking wines that contain additives.

Mushroom Varieties: While cremini or button mushrooms are traditional, feel free to experiment with shiitake or porcini for a different flavor profile.

Wrap-Up:

There’s something undeniably comforting about a well-made Chicken Marsala. Its luxurious sauce and the tender bite of chicken make it a hit for family dinners, romantic evenings, or special occasions. Armed with our guide, you’re all set to transport your guests to the sun-kissed coasts of Italy.