Bobby Flay Chicken Marsala Recipe
This Bobby Flay Chicken Marsala Recipe brings restaurant-quality flavors to your home kitchen.
Equipment
- Large skillet or sauté pan
- Meat mallet
- Measuring cups and spoons
- Mixing bowls
- Sharp knife
- Cutting board
- Whisk
Ingredients
- 4 boneless chicken breasts
- 1 cup all-purpose flour
- 8 oz sliced mushrooms
- 3/4 cup Marsala wine
- 1/2 cup chicken broth
- 4 tablespoons butter
- 2 tablespoons olive oil
- 2 cloves minced garlic
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Pound chicken to even thickness.
- Season both sides with salt and pepper.
- Dredge chicken in flour completely.
- Heat oil in large skillet.
- Cook chicken 4 minutes per side.
- Remove chicken and set aside.
- Add mushrooms to same pan.
- Sauté mushrooms until golden brown.
- Add garlic and cook briefly.
- Pour in Marsala wine carefully.
- Add chicken broth to mixture.
- Return chicken to the pan.
- Simmer everything for 10 minutes.
- Stir in butter for richness.
- Garnish with fresh chopped parsley.
Notes
- Don't overcrowd the pan when cooking chicken
- Use dry Marsala wine for best flavor results
- Let wine cook off alcohol before adding broth
- Slice mushrooms evenly for consistent cooking
- Rest chicken before slicing to retain juices