Prepare to embark on a mouthwatering adventure that transforms an ordinary weeknight dinner into an extraordinary Italian-inspired feast! This Chicken Marsala with Artichoke Hearts is not just a recipe—it's a symphony of flavors that will transport you straight to the rustic kitchens of Tuscany. With golden-brown chicken, rich Marsala wine sauce, tender mushrooms, and succulent artichoke hearts, this dish promises to be the star of your dining table, guaranteed to impress even the most discerning food lovers.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup Marsala wine
- 1 can artichoke hearts, drained and halved
- 1 cup mushrooms, sliced
- 1/2 cup flour
- 2 tablespoons olive oil
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- Prepare the chicken by placing each breast between plastic wrap and gently pounding to an even 1/2-inch thickness using a meat mallet. This ensures uniform cooking and tender meat.
- Season both sides of the chicken breasts generously with salt and pepper. Then dredge each piece completely in flour, shaking off any excess to create a light, even coating.
- Heat olive oil and butter in a large skillet over medium-high heat until the butter is melted and the pan is hot. The combination of oil and butter provides rich flavor and prevents burning.
- Carefully place the floured chicken breasts into the hot skillet. Cook for approximately 4-5 minutes on each side until golden brown and the internal temperature reaches 165°F. Remove chicken and set aside on a warm plate.
- In the same skillet, add sliced mushrooms and sauté for 3-4 minutes until they release their moisture and begin to brown, creating deep flavor foundations.
- Add drained and halved artichoke hearts to the mushrooms, cooking for an additional 2 minutes to warm them through.
- Pour Marsala wine into the skillet, scraping up any browned bits from the bottom of the pan. Allow the wine to reduce by half, concentrating its rich flavor.
- Return the chicken to the skillet, spooning the Marsala sauce, mushrooms, and artichoke hearts over the meat. Simmer for 2-3 minutes to reheat the chicken and marry the flavors.
- Plate the chicken and generously spoon the Marsala sauce, mushrooms, and artichoke hearts over the top. Serve immediately, preferably with pasta or roasted vegetables.
Tips
- Temperature is Key: Always ensure your chicken reaches an internal temperature of 165°F for safe and perfectly cooked meat.
- Flour Coating Technique: Dredge chicken lightly in flour to create a delicate, crispy exterior that helps seal in moisture and create beautiful golden-brown coloration.
- Pan Heat Management: Use a combination of olive oil and butter for optimal flavor and preventing burning. Medium-high heat ensures beautiful caramelization.
- Mushroom Magic: Allow mushrooms to release their moisture and develop a deep, rich brown color before adding other ingredients for maximum flavor development.
- Wine Reduction: Let the Marsala wine reduce by half to concentrate its complex flavors and create a luxurious sauce.
- Resting and Serving: Let the chicken rest briefly after cooking and serve immediately to maintain optimal temperature and texture. Pro Tip: For an extra layer of sophistication, consider garnishing with fresh chopped parsley or a sprinkle of high-quality Parmesan cheese before serving!
Nutrition Facts
Calories: 410kcal
Carbohydrates: 23g
Protein: 33g
Fat: g
Saturated Fat: g
Cholesterol: 100mg
