🍷 Chicken Marsala with Mushrooms

& Garlic Sautéed Green Beans 🍋

An Italian-American classic! Juicy, pan-seared chicken breasts simmered in a savory Marsala wine sauce with mushrooms — served alongside crisp-tender green beans with a garlic-lemon finish.

📝 Ingredients (Serves 4)

🍗 For the Chicken Marsala:

4 boneless, skinless chicken breasts

Salt and black pepper, to taste

½ cup all-purpose flour (for dredging)

2 tbsp olive oil

2 tbsp unsalted butter

8 oz (about 2 cups) cremini or button mushrooms, sliced

¾ cup Marsala wine

¾ cup chicken broth

2 garlic cloves, minced

¼ cup heavy cream (optional – for richness)

Fresh parsley, chopped (for garnish)

🌿 For the Green Beans:

1 lb (450 g) fresh green beans, trimmed

1 tbsp olive oil

2 garlic cloves, minced

Salt and black pepper, to taste

Lemon wedges, for serving

👩‍🍳 Instructions

🍗 Chicken Marsala

1. Flatten & Season the Chicken

Pound chicken breasts to about ½-inch thickness between plastic wrap.

Season both sides with salt and pepper.

Dredge lightly in flour, shaking off the excess.

2. Sear the Chicken

Heat olive oil in a large skillet over medium-high heat.

Cook chicken 3–4 minutes per side until golden and nearly cooked through.

Remove and set aside.

3. Prepare the Sauce

In the same skillet, melt the butter.

Add mushrooms and cook 5 minutes until browned.

Add garlic, cook 1 more minute.

Deglaze the pan with Marsala wine and chicken broth, scraping up browned bits.

Simmer 5–7 minutes until reduced by half. (Stir in cream now if using.)

4. Finish the Chicken

Return chicken to the skillet.

Spoon sauce over the top and simmer another 5 minutes or until cooked through.

Garnish with fresh parsley.

🥗 Garlic Green Beans

1. Blanch the Beans

Boil green beans in salted water for 3–4 minutes until tender-crisp.

Drain and immediately plunge into ice water. Drain again.

2. Sauté the Beans

In a skillet, heat olive oil over medium heat.

Add garlic and sauté 1 minute until fragrant.

Add green beans, season with salt and pepper, and toss to coat.

Sauté 2–3 more minutes until heated through.

3. Serve

Plate the chicken with mushroom sauce.

Serve green beans on the side with a squeeze of lemon for brightness.

⏱️ Time & Tips

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

💡 Tips

Don’t skip the deglazing step — it adds rich flavor to your sauce.

For extra depth, try adding a splash of balsamic vinegar to the sauce.

Use low-sodium broth if you want more control over salt levels.

Fresh parsley or even a sprig of thyme enhances presentation and aroma.