Chicken Marsala Recipe

Introduction

Chicken Marsala is a classic Italian-American dish known for its tender chicken breasts simmered in a rich, creamy mushroom and Marsala wine sauce. It’s a flavorful and elegant meal that’s surprisingly easy to prepare at home. Perfect for weeknight dinners or special occasions alike.

Ingredients

• 1½ pounds boneless skinless chicken breasts, pounded ¼-inch (6 mm) thick, or chicken tenderloins
• 3 tablespoons all-purpose flour
• Salt
• Freshly ground black pepper
• 1 tablespoon olive oil
• 3 tablespoons unsalted butter, divided
• 1 (8-oz) package pre-sliced bella or button mushrooms
• 3 tablespoons finely chopped shallots (from 1 medium shallot)
• 2 cloves garlic, minced
• ⅔ cup chicken broth
• ⅔ cup dry Marsala wine
• ⅔ cup heavy cream
• 2 teaspoons chopped fresh thyme
• 2 tablespoons chopped fresh Italian parsley, for serving (optional)

Instructions

1. Step 1: In a ziplock bag, combine the flour, ¾ teaspoon salt, and ¼ teaspoon pepper. Add the chicken pieces to the bag, seal it tightly, and shake gently to coat the chicken evenly with the flour mixture. Set aside.
2. Step 2: Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium-high heat. Once hot, add the flour-coated chicken, shaking off any excess flour first. Cook, turning once, until the chicken is golden brown and just cooked through, about 5 to 6 minutes total. Remove the chicken from the pan and set aside on a plate.
3. Step 3: Add the remaining tablespoon of butter to the skillet. Add the mushrooms and cook, stirring frequently, until they start to brown, about 3 to 4 minutes.
4. Step 4: Stir in the shallots, garlic, and ¼ teaspoon salt. Cook for another 1 to 2 minutes until fragrant.
5. Step 5: Pour in the chicken broth, Marsala wine, and heavy cream. Add the thyme, ¼ teaspoon salt, and ⅛ teaspoon pepper. Use a wooden spoon to scrape any browned bits from the pan into the liquid.
6. Step 6: Bring the sauce to a boil, then reduce heat to medium. Simmer uncovered, stirring occasionally, until the sauce reduces by about half, thickens slightly, and darkens in color, around 10 to 15 minutes. The sauce should remain thin until near the end of cooking.
7. Step 7: Return the chicken and any accumulated juices to the pan. Lower heat to low and simmer until the chicken is warmed through and the sauce thickens a little more, about 2 to 3 minutes.
8. Step 8: Sprinkle with chopped parsley, if desired, and serve immediately.

Tips & Variations

• For best browning on the chicken, use a stainless steel pan instead of nonstick.
• Substitute cremini mushrooms if bella or button mushrooms aren’t available for a deeper flavor.
• To make the dish gluten-free, use gluten-free flour or cornstarch for dusting the chicken.
• Try adding a splash of lemon juice to brighten the flavors just before serving.

Storage

Store leftover Chicken Marsala in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, adding a splash of chicken broth or cream if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs can be used. They will be more flavorful and juicier but may require a slightly longer cooking time.

What if I don’t have Marsala wine?

You can substitute Marsala with dry sherry or a dry white wine mixed with a teaspoon of balsamic vinegar for a similar flavor profile.

Chicken Marsala Recipe

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Chicken Marsala is a classic Italian-American dish featuring tender, lightly floured chicken breasts sautéed to golden perfection, then simmered in a rich, flavorful sauce made from Marsala wine, mushrooms, shallots, garlic, and a touch of cream. This dish offers a balance of savory and slightly sweet flavors, perfect served over pasta or mashed potatoes for a comforting meal.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Chicken and Coating

• 1½ pounds boneless skinless chicken breasts, pounded ¼-inch (6-mm) thick or chicken tenderloins
• 3 tablespoons all-purpose flour
• ¾ teaspoon salt
• ¼ teaspoon freshly ground black pepper

Cooking and Sauce

• 1 tablespoon olive oil
• 3 tablespoons unsalted butter, divided
• 1 (8-oz) package pre-sliced bella or button mushrooms
• 3 tablespoons finely chopped shallots (from 1 medium shallot)
• 2 cloves garlic, minced
• ⅔ cup chicken broth
• ⅔ cup dry Marsala wine
• ⅔ cup heavy cream
• 2 teaspoons chopped fresh thyme
• ¼ teaspoon salt (added during sauce cooking)
• ⅛ teaspoon freshly ground black pepper (added during sauce cooking)
• 2 tablespoons chopped fresh Italian parsley (optional, for serving)

Instructions

1. Coat the Chicken: Place the flour, ¾ teaspoon salt, and ¼ teaspoon pepper in a ziplock bag. Add the chicken breasts or tenderloins to the bag, seal tightly, and shake well to evenly coat the chicken pieces with the seasoned flour. Set aside.
2. Sauté the Chicken: Heat the olive oil and 2 tablespoons of unsalted butter in a large skillet over medium-high heat. For best browning, use a stainless steel pan; nonstick pans work but may not produce the same golden color. Shake off excess flour from the chicken and place it in the hot pan. Cook, turning once, until the chicken turns golden and is just cooked through, about 5 to 6 minutes total. Transfer the chicken to a plate and set aside.
3. Cook the Mushrooms and Aromatics: In the same skillet, melt the remaining 1 tablespoon of butter. Add the sliced mushrooms and cook, stirring frequently, until they begin to brown, approximately 3 to 4 minutes. Add the finely chopped shallots, minced garlic, and ¼ teaspoon salt; continue cooking for another 1 to 2 minutes until fragrant.
4. Make the Marsala Sauce: Pour in the chicken broth, dry Marsala wine, and heavy cream. Stir in the chopped fresh thyme, another ¼ teaspoon salt, and ⅛ teaspoon black pepper. Use a wooden spoon to scrape the browned bits off the bottom of the pan into the sauce. Bring the mixture to a boil, then reduce heat to medium and let it gently boil, uncovered, until the sauce reduces by about half and slightly thickens to a thin cream sauce consistency, about 10 to 15 minutes.
5. Finish and Serve: Return the cooked chicken to the pan along with any accumulated juices. Reduce the heat to low and simmer for an additional 2 to 3 minutes until the chicken is heated through and the sauce thickens a bit more. Sprinkle with chopped fresh Italian parsley if desired and serve hot.

Notes

• To ensure even cooking, pound the chicken breasts to about ¼ inch thickness before coating.
• For best flavor and browning, use stainless steel pans instead of nonstick.
• If dry Marsala wine is unavailable, a dry fortified wine like dry sherry can be substituted.
• This dish pairs well with pasta, mashed potatoes, or crusty bread to soak up the sauce.
• Do not overcook the chicken in the initial sauté step, as it will cook further when simmering in the sauce.

Keywords: Chicken Marsala, Marsala chicken recipe, Italian chicken dish, mushroom sauce, classic Italian-American recipe