Chicken Marsala

If you’re craving a cozy, delicious dinner for two, this Chicken Marsala is just the thing. It’s quick, easy, and flavor-packed—perfect for a weeknight meal or a casual date night.

With golden chicken, mushrooms that taste way fancier than they are, and a Marsala wine sauce that’s both slightly sweet and savory, it’s the perfect balance of simple and satisfying.

The buttery sauce and fresh herbs give it that extra touch so that you can enjoy a restaurant-quality dish without any stress.

The preparation is straightforward—sear the chicken, sauté the mushrooms, and let the wine and stock simmer down into a glossy, buttery sauce that clings to every bite.

Perfect for when you want something tasty that’s ready to eat in less than 30 minutes.

Easy Italian dinner for two people, Chicken Marsala for Two People

Dinner, Chicken

Italian

Yield: 2

Print

With ImageWithout Image

Chicken Marsala

Level: Super duper easy

Cook modePrevent screen from turning off

Ingredients

• 2 tablespoons olive oil, plus more as needed
• 2 boneless, skinless chicken breast halves (about 1½ pounds), cut in half horizontally and pounded to ¼-inch thickness
• Salt and pepper
• ⅓ cup flour
• ¼ pound cleaned and thinly sliced shiitake or cremini mushrooms (or a combination)
• 1 small shallot, minced
• 4 tablespoons Marsala wine
• ½ cup chicken broth
• 1 tablespoon butter
• 1 tablespoon parsley, for garnish

Preparation

1. Heat 1 tablespoon of oil in a medium-sized skillet over high heat. Season the chicken pieces with salt and pepper, then dredge them in flour. Place two pieces of chicken in the skillet and cook for about 2-3 minutes on each side, until cooked through and golden brown. Add another tablespoon of oil to the skillet and cook the remaining chicken pieces in the same manner. Once cooked, transfer the chicken to a plate and loosely cover it with foil to keep it warm.
2. In the same skillet, heat the remaining tablespoon of oil. Add the mushrooms and cook until they are tender and start to brown, about 3 minutes. Add the shallot and cook until shallots are soft, about 1-2 minutes.
3. Pour in the Marsala wine and cook until it reduces by half. Stir in the stock and let it heat through for about 1 minute.
4. Remove the skillet from heat and swirl in the butter until entirely melted. Divide the chicken on two plates and pour the sauce from the skillet over the top of each. Garnish parsley and serve.

All Rights Reserved Duo Delish

Did you make this recipe?

Tag @duo_delish on instagram and hashtag it#tablefortwo