Welcome to a delicious twist on a classic! This Zesty Chicken Marsala with Herb Infusion brings a wonderful blend of rich Marsala wine, earthy mushrooms, and vibrant herbs to your table. Perfect for weeknight dinners or special occasions alike!
The star of the show, of course, is the chicken breasts, which serve as a hearty base for all these fantastic flavors. We dredge them in a simple mix of flour, salt, and black pepper to create a light crust that holds up beautifully to the sauce. The combination of olive oil and butter ensures the chicken gets a golden-brown crust while adding richness. Marsala wine gives the dish its signature flavor, offering a slightly sweet depth that pairs beautifully with chicken broth and the acidic brightness of lemon juice.
For aromatics, minced garlic infuses the sauce with a punch of flavor, complemented by the herbal notes of thyme and rosemary. Cremini mushrooms add a delightful earthiness and hearty texture, while fresh parsley at the end brightens everything up with a pop of color and freshness.
This Zesty Chicken Marsala pairs beautifully with creamy mashed potatoes or a simple risotto, which will soak up that lovely sauce. Steamed green beans or a crisp salad with a lemon vinaigrette complements the richness of the dish perfectly. For a full Italian experience, serve it with a side of crusty bread to mop up every last bit of sauce.
Start by flattening those chicken breasts to an even thickness. This ensures they cook evenly. Give them a light pounding with a meat tenderizer until they’re about half an inch thick. Next, in a shallow dish, combine the flour, salt, and pepper. Dredge each chicken breast in this mixture, making sure to shake off any excess. This step gives the chicken a light coating that will crisp up beautifully.
Heat the olive oil and butter in a large skillet over medium-high heat. Once the butter has melted and the mixture is hot, add the chicken breasts. Let them cook undisturbed for about four minutes per side, or until they’re golden brown. Once done, take them out of the skillet and set them aside for a bit.
In the same skillet, pour in the Marsala wine, chicken broth, and lemon juice. Add the minced garlic, thyme, and rosemary. Bring this mixture to a simmer and let it cook for about five minutes. This allows the flavors to meld together and the alcohol to evaporate, leaving behind a rich, savory sauce.
Add the sliced mushrooms to the sauce and let them cook until they’ve softened, about five minutes. Their flavor will blend with the sauce, adding a nice depth. Return the chicken to the skillet, reduce the heat to low, and let everything simmer together for another ten minutes. This ensures the chicken soaks up all those wonderful flavors and cooks through completely.
Before serving, sprinkle the dish with fresh parsley. This not only adds a beautiful color contrast but also a hint of freshness that elevates the whole dish.