Chicken Marsala
Recipe Overview
Overview
Chicken Marsala is a beloved dish that brings the flavors of Italy right to your kitchen. The combination of seared chicken breasts and earthy mushrooms creates a delightful base, while the Marsala wine sauce elevates it to a whole new level. The beauty of this recipe lies in its simplicity; with just a handful of ingredients, you can create a meal that feels both comforting and sophisticated.
The process begins with preparing the chicken, which can be done by slicing it into thinner cutlets for quicker cooking. This technique not only helps the chicken cook evenly but also allows it to absorb more of the delicious sauce. As the chicken sears, the aroma fills the kitchen, setting the stage for a truly appetizing dish.
Once the chicken is cooked, the mushrooms are sautéed in the same pan, capturing all the flavors left behind. Adding garlic and shallots enhances the dish’s depth, while the Marsala wine brings a sweet, rich flavor that pairs beautifully with the savory elements. A splash of heavy cream adds a luxurious touch, making the sauce creamy and indulgent.
Serve this dish over a bed of mashed potatoes or alongside sautéed vegetables for a complete meal. It’s a fantastic option for family dinners or when entertaining guests, as it impresses without requiring extensive effort. Enjoy the delightful flavors of Chicken Marsala, and don’t be surprised if it becomes a new favorite in your household.
Recipe Details
Steps & Tips
Gather 8 oz of baby Bella or crimini mushrooms, 1/4 cup diced shallots, and 2 tablespoons of fresh parsley.
Wet a paper towel and gently rub the mushrooms to clean them.
Tip: Gently rub mushrooms with a wet paper towel to clean them.
Slice the cleaned mushrooms.
Tip: Using pre-sliced mushrooms can save time.
Slice and dice one large shallot.
Chop about 2 tablespoons of fresh parsley.
Slice two large boneless skinless chicken breasts in half horizontally.
Tip: Keep your knife sharp for easier slicing of chicken.
Tip: Take your time when slicing chicken to ensure even cuts.
Mix 1/4 cup of flour, 1 teaspoon of kosher salt, and 1/2 teaspoon of ground black pepper, then coat the chicken in this mixture.
Tip: Cornstarch can be a gluten-free alternative for coating chicken.
Heat 2 tablespoons of olive oil and 1 teaspoon of butter in a large pan over medium-high heat.
Tip: Sear chicken until golden for better flavor.
Add the chicken to the pan and sear for about 3 to 4 minutes per side until golden.
Transfer the seared chicken to a plate.
Add 2 tablespoons of butter to the pan and toss in the sliced mushrooms, sautéing for 2 to 3 minutes.
Tip: Don't worry about brown bits in the pan; they'll add flavor to the sauce.
Add 4 minced garlic cloves and the diced shallots to the pan and stir for 30 seconds.
Add 1 cup of chicken broth and 3/4 cup of Marsala wine to the pan.
Tip: Marsala wine is sweet and enhances the dish's flavor.
Stir in 1/2 cup of heavy cream.
Tip: Coconut cream can replace heavy cream for a dairy-free option.
Bring the sauce to a boil.
Reduce heat and simmer the sauce until slightly thickened, about 10 to 15 minutes.
Tip: Simmer sauce until thickened for better consistency.
Sprinkle chopped parsley over the dish before serving.
Tip: Sprinkle parsley before serving for a fresh touch.
Return the chicken to the pan and spoon the sauce over it.
Simmer until the chicken is warmed through, about 2 to 3 minutes.
Tip: Mashed potatoes are great for soaking up the sauce.
Tip: The flavor primarily comes from the Marsala wine.
Tip: Store leftovers in the fridge for up to 5 days or freeze for a couple of months.
Ingredients
Ingredient: Dairy
→ Substitution: Coconut Cream
Ingredient: Gluten
→ Substitution: Cornstarch
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Marsala wine is a sweet Italian wine often used in cooking and baking.
- •Searing the chicken before simmering helps develop a rich flavor.
- •Using cornstarch instead of flour can make the dish gluten-free.
- •The sauce can be thickened by simmering it until reduced by half.
