Easy Chicken Marsala Recipe

Melt 1/4 cup butter in a large sauté or fry pan. While the butter is melting, combine 2 teaspoons flour, 1/2 teaspoon salt, and 1/8 teaspoon pepper in a small bowl. Dip each piece of chicken in milk, shaking off any excess, then dredge it in the flour mixture. Add the coated chicken to the hot pan. (If you like, cut larger chicken breasts in half before coating to help them cook more evenly.)

Sauté the chicken in the butter over medium to medium-high heat until it's browned and cooked through, turning often. Be careful when turning the chicken so you don't break off the flour coating. Add more butter as needed if the pan looks dry.

Remove the cooked chicken from the pan and place it on a platter, keeping it warm while you prepare the sauce. Turn the heat to medium high and add the 1 cup of mushrooms, sautéing them until they're cooked. With the mushrooms still in the pan, deglaze with the 3/4 cup Marsala wine, stirring to scrape up all the browned bits from the bottom of the pan.

Turn the heat to medium low and continue to cook the sauce, stirring frequently, until it has thickened slightly. Taste the sauce and add more wine or butter if you think it needs it. If the sauce doesn't thicken as much as you'd like, whisk in a little bit of flour and continue to stir until it reaches your desired consistency. Once the sauce is ready, add the chicken back to the pan and turn to coat it.