Experience the heart of Italy with our chicken marsala without cream. Juicy chicken and earthy mushrooms in a wine-infused garlic broth. A healthier, authentic Italian delight!
Slice the mushrooms and sauté them in a dry pan until their liquid evaporates.
1 lb Mushrooms
Add the butter and finely chopped garlic.
1 clove Garlic, 1 tablespoon Butter
Cook until the mushrooms caramelize, then remove them onto a plate.
Slice the chicken breast, season it with salt and pepper, and then coat it with flour on both sides.
1.5 lb Chicken Breast, 3 tablespoons All-purpose Flour, ½ teaspoon Salt, ¼ teaspoon Black Pepper
Sauté the chicken in the pan on both sides until it turns lightly golden, then remove it to a plate.
1 tablespoon Olive Oil
In the same pan, add the wine, chicken broth, and finely chopped garlic. Cook for a few minutes to evaporate the alcohol and let the sauce homogenize.
1 clove Garlic, ½ cup Chicken Broth, ¼ cup Wine
Return the chicken breast and mushrooms to the pan, gently mix, and cover with a lid. Let it cook over low heat for about 15 minutes.
Quick Note
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Notes
Quality of Ingredients: This dish is quite simple, so the quality of your ingredients can make a big difference. Fresh mushrooms, good-quality wine, and fresh spices can take this dish to the next level.
Searing: Don't overcrowd the pan when searing the chicken. Cook in batches if needed to ensure a good, golden sear on each piece. Overcrowding can cause the chicken to steam instead of sear.
Resting the Chicken: Let your cooked chicken rest for a few minutes before serving. This allows the juices to redistribute throughout the meat, keeping it juicy and tender.
Storing Leftovers: Leftover Chicken Marsala will keep in the refrigerator for up to 3 days. Make sure to store it in an airtight container to maintain freshness.