The Briny Lemon: Easy Chicken Marsala

Of all the simple go-to chicken dishes, Chicken Marsala is one of the simplest—and most flavorful. There aren’t many ingredients, but each one brings its own taste and texture to the recipe. Earthy mushrooms, fresh, floral herbs (choose your own favorite instead of the rosemary here, if you want), creamy butter to lend some silkiness, and, of course, semi-sweet Marsala wine.

It doesn’t get much easier than pan-cooked chicken breasts, and when the sauce is just as easy, this is a go-to dish that you can go to any day of the week.

Serves 4

Ingredients

3 tbsp olive oil, divided
4 boneless, skinless chicken breast halves, about 6 oz each
sea salt
freshly ground black pepper
8 oz. button mushrooms, thinly sliced
2 rosemary sprigs
1 tbsp all-purpose flour
2/3 cup Marsala wine
2/3 cup low-sodium chicken broth
1-1/2 tbsp unsalted butter
1 tbsp finely chopped rosemary

Sliced Mushrooms

Preparation

Heat a large, heavy skillet (preferably cast-iron) over medium heat and add 2 tablespoons of oil, swirling to coat. Season the chicken with salt and pepper and add to the pan. Cook until golden brown on the bottom, 5-6 minutes. Turn and cook until just cooked through, 5-6 minutes longer, depending on thickness. Transfer to a plate. Do not wipe out the skillet.

Chicken Beginning to Cook

After Turning

Add the remaining 1 tablespoon of oil to the skillet. Add the mushrooms and rosemary twigs and cook until the mushrooms are browned, 6-7 minutes. Sprinkle the flour over the mixture and cook, stirring constantly, 1 minute.
Add the Marsala and broth to the pan and bring to a simmer. Cook, stirring often, until slightly thickened, 3-4 minutes. Remove from the heat and stir in the butter, incorporating into a glossy sauce. Season with salt and pepper.
Return the chicken and any accumulated juices to the skillet and turn to coat in the sauce. Sprinkle with chopped rosemary.