Chicken Marsala is a timeless Italian-American dish that features tender chicken breasts cooked in a rich, savory Marsala wine sauce. This dish is perfect for weeknight dinners or even special occasions, with its balance of flavors and relatively quick preparation. The combination of juicy chicken, earthy mushrooms, and the unique sweetness of Marsala wine creates an irresistible flavor profile.
Here’s how to make this classic recipe at home.
Ingredients:
For 4 servings, you will need:4 boneless, skinless chicken breasts (thinly sliced or pounded flat)
1 cup all-purpose flour (for dredging)
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons olive oil
4 tablespoons unsalted butter, divided
1 small onion, finely chopped
3 garlic cloves, minced
8 oz cremini or button mushrooms, sliced
3/4 cup Marsala wine (sweet or dry, depending on preference)
1/2 cup chicken broth
1/4 cup heavy cream (optional, for a creamier sauce)
2 tablespoons fresh parsley, chopped (for garnish)
Instructions:
1. Prepare the Chicken
If the chicken breasts are thick, slice them in half horizontally to make them thinner, or pound them to an even thickness (about 1/4 inch).
In a shallow dish, combine the flour, garlic powder, onion powder, salt, and pepper. Dredge each chicken piece in the seasoned flour mixture, shaking off any excess.
2. Sear the Chicken
Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.
Add the chicken breasts and cook for 4-5 minutes on each side, or until they are golden brown and cooked through. Do not overcrowd the pan; cook in batches if necessary.
Once the chicken is cooked, transfer it to a plate and cover with foil to keep warm.
3. Cook the Vegetables
In the same skillet, add the remaining 2 tablespoons of butter and reduce the heat to medium.
Add the chopped onion and cook for 2-3 minutes, until softened.
Stir in the minced garlic and sliced mushrooms, cooking for another 5 minutes, until the mushrooms have released their moisture and are golden brown.
4. Create the Sauce
Pour in the Marsala wine, scraping up any brown bits from the bottom of the pan for extra flavor. Let the wine simmer for 2-3 minutes to cook off the alcohol.
Add the chicken broth and optional heavy cream. Stir well, and allow the sauce to simmer for an additional 5 minutes, reducing slightly and thickening.
5. Combine and Serve
Return the cooked chicken to the skillet, spooning the sauce and mushrooms over the top. Let the chicken simmer in the sauce for 2-3 minutes to absorb the flavors.
Garnish with fresh parsley and serve immediately.
Serving Suggestions:
Chicken Marsala pairs beautifully with:
Mashed Potatoes:
Creamy mashed potatoes complement the rich Marsala sauce.
Pasta:
Serve over spaghetti, fettuccine, or linguine for a complete meal.
Steamed Vegetables:
A side of broccoli, asparagus, or green beans adds a fresh, healthy contrast to the dish.
Tips for Success:
Choosing the Wine:
Sweet Marsala wine is more traditional for this dish, lending a caramel-like flavor, but you can use dry Marsala if you prefer a less sweet sauce.
Thickening the Sauce:
If you prefer a thicker sauce, let it simmer longer to reduce or add a slurry of cornstarch mixed with water.
Make it Creamier:
Adding heavy cream will give the dish a richer, creamier texture, perfect for those who love indulgent sauces.
Final Thoughts:
Chicken Marsala is an easy yet elegant dish that’s sure to impress. Its flavorful sauce, tender chicken, and quick cooking time make it a favorite for many home cooks. Whether you’re preparing it for a cozy family dinner or a special occasion, this Italian classic is always a hit. Enjoy!
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