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Chicken Marsala Recipe

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★★★★★

5 from 52 reviews

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.

Ingredients

Scale

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

Find it online: https://thefoodrecipe.com/chicken-marsala-recipe/