Chicken Marsala

Instructions

Step 1: Slice the chicken breasts in half lengthwise to create thinner cutlets, then season with salt and black pepper. /n
Step 2: Dredge the chicken lightly in flour, shaking off any excess. /n
Step 3: Heat olive oil in a large skillet over medium-high heat and cook the chicken for 4–5 minutes per side until golden. Remove and set aside. /n
Step 4: In the same skillet, melt butter and sauté the mushrooms until browned and tender. /n
Step 5: Add garlic and cook for about 1 minute until fragrant. /n
Step 6: Pour in Marsala wine and simmer for 2–3 minutes to reduce slightly. /n
Step 7: Add chicken broth, heavy cream (if using), and thyme, stirring to combine. /n
Step 8: Return the chicken to the skillet and simmer for 8–10 minutes until cooked through and the sauce thickens. /n
Step 9: Garnish with fresh parsley and serve warm.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave in short intervals, adding a splash of broth if needed. This dish can be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.