Chicken Marsala – Chicken Marsala is an Italian-American classic that’s sure to please even the pickiest eaters. This dish is a perfect balance of flavors, with tender chicken breasts smothered in a creamy mushroom and Marsala wine sauce. The dish is not only easy to make, but it’s also an impressive meal to serve to your family and friends. Once you try this dish, you’ll understand why it’s such a crowd-pleaser.
Chicken Marsala is a dish that holds a special place in my heart. My husband and I first tried it on our honeymoon in Italy, and we fell in love with it instantly. We were determined to recreate it at home, and after many attempts, we finally nailed down the perfect recipe. It has become a regular staple in our household, and we love to make it for special occasions. We even served it at our last dinner party, and our guests couldn’t stop raving about it.
Why This Recipe Is a Must-Try?
Chicken Marsala is a simple yet elegant dish that’s perfect for a romantic dinner or a special occasion. The combination of tender chicken breasts, earthy mushrooms, and sweet Marsala wine creates a delightful flavor that’s hard to resist.
- Easy to make and doesn’t require any fancy equipment
- A perfect balance of flavors that will please even the pickiest eaters
- Uses simple, wholesome ingredients that are easy to find in any grocery store
- Creamy, savory, and sweet flavors in every bite
Ingredients:
- 300 g dry marsala wine
- 300 g unsalted chicken broth
- 2 (300 g) boneless skinless chicken breasts, butterflied and halved, pounded to an even thickness
- Salt and freshly ground black pepper
- 40 g all-purpose flour
- 30 g unsalted butter
- 30 ml olive oil
- 227 g cremini mushrooms, sliced
- 3 garlic cloves, minced (1 Tbsp.)
- 1 tsp minced fresh thyme (or scant 1/2 tsp dried)
- 1 tsp minced fresh oregano (or scant 1/2 tsp dried)
- 1 1/2 tsp cornstarch whisked with 15 ml chicken broth (in a small bowl until well combined)
- 80 ml heavy cream
- 1 Tbsp. minced fresh parsley
Directions:
In a medium saucepan, add the marsala wine and chicken broth. Heat over medium-high heat and bring to a boil. Reduce the heat to medium and let it gently boil until it’s reduced to 1 cup, about 15 minutes.
While the marsala reduction is simmering, season both sides of the chicken with salt and pepper, then dredge each side in flour.
In a 12-inch skillet over medium-high heat, melt 1 tablespoon of butter with 1 tablespoon of olive oil. Add the chicken pieces and cook until they’re cooked through (165°F in the center), turning once halfway through, about 10-12 minutes.
Transfer the cooked chicken to a plate and tent with foil.
Reduce the heat to medium and melt the remaining 1 tablespoon of butter with 1 tablespoon of olive oil in the same skillet. Add the sliced mushrooms and sauté, tossing occasionally, until the mushrooms have shrunk and are golden brown, about 8 minutes. Add the minced garlic during the last 1 minute of sautéing.
Remove the skillet from heat and pour in the marsala reduction, thyme, and oregano. Return the skillet to heat and bring to a simmer, scraping up browned bits from the bottom of the pan.
Whisk 1 1/2 teaspoons of cornstarch with 1 tablespoon of chicken broth in a small bowl until well combined, then stir it into the simmering sauce until thickened.
Off heat, stir in the heavy cream and season the sauce with salt and pepper to taste. Return the chicken breasts to the pan and spoon the sauce over the top.
Sprinkle with minced fresh parsley and serve the Chicken Marsala immediately.
Enjoy!
Notes:
- If you can’t find marsala wine, you can substitute with a dry white wine or a sweet red wine.
- To make the chicken breasts even in thickness, place them between two sheets of plastic wrap or parchment paper and pound them gently with a meat mallet or rolling pin.
- Be careful not to overcrowd the mushrooms in the pan, as this can cause them to release moisture and steam instead of browning.
- If the sauce is too thin, you can simmer it for a few more minutes to reduce and thicken it further.
In conclusion, Chicken Marsala is a classic and comforting Italian dish that is perfect for a cozy family dinner or a special occasion. The rich and flavorful sauce made with marsala wine, chicken broth, and mushrooms complements the tender and juicy chicken breasts perfectly. This dish may seem intimidating to make, but with a few simple steps, you can create an impressive meal that your family and friends will love. So why not give this recipe a try and impress your loved ones with your culinary skills?
FAQ
What is Marsala wine?
Marsala wine is a fortified wine from the Italian island of Sicily. It has a deep amber color and a rich, sweet flavor, with notes of dried fruit and caramel. It is commonly used in cooking, especially in dishes like chicken marsala and veal marsala.
What can I use instead of marsala wine?
You can substitute marsala wine with a dry white wine or a sweet red wine, such as port or sherry. Keep in mind that the flavor profile will be different, so adjust the seasoning accordingly.
Can I use chicken thighs instead of chicken breasts?
Yes, you can use boneless, skinless chicken thighs instead of chicken breasts. Just make sure to adjust the cooking time accordingly, as chicken thighs may take longer to cook through.
What can I serve with chicken marsala?
Chicken marsala pairs well with a variety of sides, such as mashed potatoes, rice, pasta, roasted vegetables, or a simple salad.
![](https://8fivefive.com/wp-content/uploads/2023/05/Chicken-Marsala-360x361.jpg)
Chicken Marsala
Ingredients
- 300 g dry marsala wine
- 300 g unsalted chicken broth
- 2 300 g boneless skinless chicken breasts, butterflied and halved, pounded to an even thickness
- Salt and freshly ground black pepper
- 40 g all-purpose flour
- 30 g unsalted butter
- 30 ml olive oil
- 227 g cremini mushrooms sliced
- 3 garlic cloves minced (1 Tbsp.)
- 1 tsp minced fresh thyme or scant 1/2 tsp dried
- 1 tsp minced fresh oregano or scant 1/2 tsp dried
- 1 1/2 tsp cornstarch whisked with 15 ml chicken broth in a small bowl until well combined
- 80 ml heavy cream
- 1 Tbsp. minced fresh parsley
Instructions
- In a medium saucepan, add the marsala wine and chicken broth. Heat over medium-high heat and bring to a boil. Reduce the heat to medium and let it gently boil until it's reduced to 1 cup, about 15 minutes.
- While the marsala reduction is simmering, season both sides of the chicken with salt and pepper, then dredge each side in flour.
- In a 12-inch skillet over medium-high heat, melt 1 tablespoon of butter with 1 tablespoon of olive oil. Add the chicken pieces and cook until they're cooked through (165°F in the center), turning once halfway through, about 10-12 minutes.
- Transfer the cooked chicken to a plate and tent with foil.
- Reduce the heat to medium and melt the remaining 1 tablespoon of butter with 1 tablespoon of olive oil in the same skillet. Add the sliced mushrooms and sauté, tossing occasionally, until the mushrooms have shrunk and are golden brown, about 8 minutes. Add the minced garlic during the last 1 minute of sautéing.
- Remove the skillet from heat and pour in the marsala reduction, thyme, and oregano. Return the skillet to heat and bring to a simmer, scraping up browned bits from the bottom of the pan.
- Whisk 1 1/2 teaspoons of cornstarch with 1 tablespoon of chicken broth in a small bowl until well combined, then stir it into the simmering sauce until thickened.
- Off heat, stir in the heavy cream and season the sauce with salt and pepper to taste. Return the chicken breasts to the pan and spoon the sauce over the top.
- Sprinkle with minced fresh parsley and serve the Chicken Marsala immediately.
- Enjoy!
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