Chicken Marsala is a restaurant classic that is surprisingly simple to make at home. This recipe is ideal for a big event or a cozy weekday supper since it combines flavorful chicken, earthy mushrooms, and a creamy Marsala wine sauce.
What is Marsala Chicken?
Chicken Marsala, an Italian-American favorite, has its origins in Sicily. This dish, which is often cooked with Marsala wine, a fortified wine from Sicily, calls for delicate chicken cutlets that have been floured and pan-seared until they are perfectly brown. After that, a creamy sauce flavored with mushrooms, fresh herbs, and Marsala is applied to them.
Reasons to Love This Recipe:
- Simple items: For a hassle-free cooking experience, this recipe makes use of easily accessible items.
- Delicious and Adaptable: The earthy depth of flavor from the mushrooms melds well with the thick Marsala sauce to perfectly compliment the chicken.
- Adaptable: You are welcome to alter the recipe by adding your own veggies or other proteins, such as boneless pork thighs or chops.
- Crowd-Pleaser: When served to family and friends, this classic meal is sure to please.
Ingredients:
- For the Chicken:
- 1 ½ pounds boneless, skinless chicken breasts (thinly sliced or pounded thin)
- ½ cup all-purpose flour
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- Salt and freshly ground black pepper to taste
- 3 tablespoons olive oil
- For the Sauce:
- 8 ounces sliced mushrooms
- 2 tablespoons unsalted butter
- 2 shallots, finely chopped
- 2 cloves garlic, minced
- ¾ cup Marsala wine (dry Marsala preferred)
- ¾ cup low-sodium chicken broth
- ½ cup heavy cream
- 2 tablespoons chopped fresh parsley
- ¼ teaspoon dried thyme (optional)
Also Read: Quick Mary Berry’s Chicken Tartiflette Recipe
Instructions:
- Prepare the chicken by: After giving the chicken breasts a thorough pat dry, liberally season them with oregano, salt, pepper, and garlic powder. To ensure equal coating, dredge each piece in the flour.
- To sear the chicken, place a large pan over medium-high heat with olive oil. After it’s heated up, gently add the chicken breasts and cook for three to four minutes on each side, or until cooked through and golden brown. After cooking, move the chicken to a platter.
- Melt the butter in the same pan as you sauté the mushrooms. Saute the shallots for one minute, or until they become tender. When the mushrooms are golden brown and soft, add them and simmer for a further five to seven minutes. Add the minced garlic and simmer, stirring, for 30 seconds to release the aroma.
- Pour in the Marsala wine and scrape out any browned pieces from the pan’s bottom to create a deglaze. After bringing to a simmer, heat for two to three minutes to let the alcohol somewhat evaporate.
- Create the Sauce: Fill the pan with heavy cream and chicken broth. Simmer after stirring to blend flavors. Simmer for five minutes, or until the sauce slightly thickens, over low heat.
- Taste Boost: (Optional) At this stage, toss in the dried thyme for an additional flavor boost.
- Present and Savor: Spoon the sauce over the cooked chicken before placing it back in the pan. Add some freshly cut parsley as a garnish and serve right away with your preferred side dishes, such as rice, pasta, or mashed potatoes.
Tips for Success:
- Thin Chicken Breasts: Mashing the breasts helps keep them from drying up and guarantees even cooking.
- Don’t Crowd the skillet: Sear the chicken in batches to prevent the skillet from being too crowded, which might result in steamed chicken and uneven browning.
- Reduce the Marsala: The alcohol in the wine evaporates while cooking, giving it a deeper, richer taste.
- Modify the Thickness: To thin the sauce to the right consistency if it becomes too thick, add a little amount of more chicken broth.
- Fresh Herbs: Adding fresh parsley to the meal gives it a bright splash of color and freshness.
Classic Chicken Marsala Recipe
Cook up restaurant-quality Chicken Marsala at home! This simple meal includes delicate chicken in a creamy Marsala wine sauce with earthy mushrooms. Ideal for a casual midweek dinner or a memorable event.
Ingredients
For the Chicken:
- 1 ½ pounds boneless skinless chicken breasts (thinly sliced or pounded thin)
- ½ cup all-purpose flour
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- Salt and freshly ground black pepper to taste
- 3 tablespoons olive oil
For the Sauce:
- 8 ounces sliced mushrooms
- 2 tablespoons unsalted butter
- 2 shallots finely chopped
- 2 cloves garlic minced
- ¾ cup Marsala wine dry Marsala preferred
- ¾ cup low-sodium chicken broth
- ½ cup heavy cream
- 2 tablespoons chopped fresh parsley
- ¼ teaspoon dried thyme optional
Instructions
- Prep the Chicken: Pat dry the chicken breasts and season them generously with salt, pepper, oregano, and garlic powder. Dredge each piece in the flour to coat evenly.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Once hot, carefully add the chicken breasts and cook for 3-4 minutes per side, or until golden brown and cooked through. Transfer the cooked chicken to a plate.
- Sauté the Mushrooms: In the same skillet, melt the butter. Add the shallots and cook for 1 minute until softened. Add the mushrooms and cook for another 5-7 minutes, or until golden brown and tender. Stir in the minced garlic and cook for 30 seconds, releasing its fragrance.
- Deglaze with Marsala: Pour in the Marsala wine, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 2-3 minutes, allowing the alcohol to slightly reduce.
- Build the Sauce: Add the chicken broth and heavy cream to the skillet. Stir to combine and bring to a simmer. Reduce heat and simmer for 5 minutes, or until the sauce thickens slightly.
- Flavor Boost: (Optional) For an extra layer of flavor, stir in the dried thyme at this point.
- Serve and Enjoy: Return the cooked chicken to the pan and spoon the sauce over it. Garnish with chopped fresh parsley and serve immediately with your favorite sides like mashed potatoes, pasta, or rice.
