Chicken Marsala recipe
This Chicken Marsala recipe offers a delightful blend of tender chicken and a rich, savory Marsala wine sauce, complemented by the earthy flavors of mushrooms. Perfect for an elegant dinner, it's surprisingly easy to make and is sure to impress both family and guests with its classic Italian-American charm.
Equipment
- Large skillet or frying pan
- Meat mallet (for pounding chicken)
- Measuring Cups and Spoons
- Knife and cutting board (for slicing mushrooms and mincing garlic)
- Tongs or spatula (for flipping chicken)
Ingredients
- 4 boneless skinless chicken breasts, pounded to even thickness
- Salt and freshly ground black pepper to taste
- ¾ cup all-purpose flour for dredging
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 cup sliced mushrooms cremini or button
- 2 cloves garlic minced
- 1 cup dry Marsala wine
- ½ cup chicken broth
- Fresh parsley chopped (for garnish)
Instructions
Prepare the Chicken:
- Season the chicken breasts with salt and pepper.
- Dredge each piece in flour, shaking off the excess.
Cook the Chicken:
- In a large skillet, heat 2 tablespoons of butter and the olive oil over medium-high heat.
- Add the chicken and cook for about 4-5 minutes on each side, or until golden brown and cooked through.
- Remove the chicken from the skillet and set aside.
Sauté the Mushrooms:
- In the same skillet, add the remaining 2 tablespoons of butter.
- Add the sliced mushrooms and cook until they are tender and have released their juices, about 5 minutes.
- Add the minced garlic and cook for an additional minute.
Deglaze with Marsala Wine:
- Pour in the Marsala wine, scraping up any browned bits from the bottom of the skillet.
- Allow the wine to simmer and reduce slightly, about 3 minutes.
Add Broth and Simmer:
- Stir in the chicken broth and bring the mixture to a simmer.
- Let it cook for another 10 minutes, or until the sauce has thickened slightly.
Return Chicken to Skillet:
- Add the cooked chicken back into the skillet, spooning the sauce and mushrooms over the top.
- Cook for another 2-3 minutes to ensure the chicken is heated through and coated with the sauce.
Garnish and Serve:
- Garnish the Chicken Marsala with chopped parsley before serving.
- Serve over pasta, rice, or mashed potatoes for a complete meal.
Notes
- For a gluten-free version, use gluten-free flour for dredging.
- The sauce's flavor can be enhanced by using high-quality dry Marsala wine.
- If preferred, add a splash of heavy cream to the sauce for a creamier texture.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.