Chicken Marsala. Just saying it makes me hungry.
It’s like the culinary equivalent of a warm hug—rich, savory, and just a tad indulgent. I first tried it at a little Italian bistro last winter, where it somehow tasted like a cozy evening by the fireplace.
This recipe, which has become a weeknight favorite for its simplicity, captures that same comforting vibe.
Steps
- Begin by placing the flour, ¾ teaspoon of salt, and ¼ teaspoon of pepper into a ziplock bag. Add the chicken pieces to the bag, seal it tightly, and shake to ensure the chicken is evenly coated with the flour mixture. Set the coated chicken aside.
- Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Once hot, add the flour-coated chicken, shaking off any excess flour beforehand. Cook the chicken for approximately 5 to 6 minutes, turning once, until it is golden brown and just cooked through. Transfer the chicken to a plate and set aside.
- In the same skillet, melt the remaining tablespoon of butter. Add the pre-sliced mushrooms and cook, stirring often, until they start to brown, which should take about 3 to 4 minutes. Then, add chopped shallots, minced garlic, and ¼ teaspoon salt, cooking for an additional 1 to 2 minutes.
- Pour in the chicken broth, Marsala wine, heavy cream, chopped thyme, ¼ teaspoon salt, and ? teaspoon pepper. Use a wooden spoon to scrape up any browned bits from the pan into the liquid. Bring the mixture to a boil, then lower the heat to medium and continue cooking until the sauce is reduced by half, slightly thickened, and darker in color, about 10 to 15 minutes.
- Return the chicken to the skillet, along with any juices that have collected on the plate. Reduce the heat to low and simmer for 2 to 3 minutes, allowing the chicken to heat through and the sauce to thicken a bit more. If desired, sprinkle with chopped parsley before serving.
Ingredients
- 1½ pounds boneless, skinless chicken breasts, pounded to a ¼-inch thickness, or chicken tenderloins
- 3 tablespoons all-purpose flour
- ¾ teaspoon salt, plus more for seasoning
- ¼ teaspoon freshly ground black pepper, plus more for seasoning
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter, divided
- 1 (8-ounce) package of pre-sliced bella or button mushrooms
- 3 tablespoons finely chopped shallots (from 1 medium shallot)
- 2 cloves garlic, minced
- ? cup chicken broth
- ? cup dry Marsala wine
- ? cup heavy cream
- 2 teaspoons chopped fresh thyme
- 2 tablespoons chopped fresh Italian parsley, for serving (optional)
Nutritional Values
Calories: 537 | Fat: 32 g | Saturated fat: 16 g | Carbohydrates: 12 g | Sugar: 4 g | Fiber: 1 g | Protein: 43 g | Sodium: 877 mg | Cholesterol: 203 mg
FAQ
- What is Chicken Marsala?
- Chicken Marsala is a dish that combines golden pan-fried chicken cutlets with mushrooms in a rich sauce made from Marsala wine. It’s an Italian-American classic that’s both popular in restaurants and easy to prepare at home.
- What type of wine is used in Chicken Marsala?
- The dish features Marsala wine, a brandy-fortified wine from Sicily. It’s recommended to keep a bottle in your pantry, as it adds a distinct flavor to the sauce and can be preserved in a cool, dry place for several months.
- How do you prepare the chicken for Chicken Marsala?
- The chicken breasts should be pounded to an even thickness of 1/4 inch. If they are large, it’s advisable to cut them in half horizontally before pounding to ensure they cook evenly and maintain a consistent shape.
- Can I use pre-sliced mushrooms for Chicken Marsala?
- Yes, using pre-sliced mushrooms can save time in preparation without compromising the dish’s flavor or texture.
- What should I serve with Chicken Marsala?
- The sauce from Chicken Marsala pairs wonderfully with pasta, polenta, rice, or Parmesan smashed potatoes, making it a versatile dish for various accompaniments.
Tips
- Use a Stainless Steel Pan: Opt for a stainless steel pan instead of a nonstick one to achieve a beautifully browned, golden color on your chicken cutlets.
- Pound the Chicken for Even Cooking: Pound the chicken breasts to an even 1/4-inch thickness to ensure they cook uniformly and remain tender.
- Enhance Flavor with Brown Bits: When preparing the sauce, use a wooden spoon to scrape up any brown bits from the pan. These add depth and richness to your Marsala sauce.
- Patience with the Sauce: Allow the sauce to gently boil until it reduces by about half. This will help it thicken slightly and develop a more intense flavor.
Equipment
- Meat mallet or meat tenderizer (for pounding the chicken)
- Stainless steel skillet (for better browning of the chicken)
- Wooden spoon (for scraping brown bits from the pan)
