Who doesn’t love a dish that’s both elegant and simple to prepare? This Chicken Marsala is a perfect choice for those nights when you want something delicious without spending hours in the kitchen. With tender chicken and a rich, savory sauce, it’s a meal that feels special but is easy enough for any night of the week.
Steps
- If the chicken breasts are large, slice them horizontally to create four fillets, then flatten each piece to a uniform thickness of 1/4 inch.
- Combine flour, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a ziplock bag. Add the chicken, seal the bag, and shake it to coat the chicken evenly; set aside.
- Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Place the coated chicken in the pan, shaking off any excess flour, and cook until golden brown on each side, about 5 to 6 minutes in total; remove and set aside.
- In the same pan, melt the remaining tablespoon of butter, add mushrooms, and cook until they begin to brown, about 3 to 4 minutes. Stir in shallots, garlic, and 1/4 teaspoon salt, cooking for another 1 to 2 minutes.
- Pour in chicken broth, Marsala wine, heavy cream, thyme, 1/4 teaspoon salt, and 1/8 teaspoon pepper, scraping up any browned bits from the pan. Bring to a boil, then reduce the heat and let it gently boil until the sauce reduces by half and thickens, approximately 10 to 15 minutes.
- Return the chicken to the pan, along with any juices from the plate, and reduce the heat to low. Let it simmer until the chicken is heated through and the sauce thickens a bit more, about 2 to 3 minutes.
- If desired, garnish with parsley before serving.
Ingredients
- 1½ pounds boneless, skinless chicken breasts, pounded to ¼-inch thickness or use chicken tenderloins
- 3 tablespoons all-purpose flour
- Salt to taste
- Freshly ground black pepper to taste
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter, divided
- 1 (8-ounce) package of pre-sliced bella or button mushrooms
- 3 tablespoons finely chopped shallots (approximately from 1 medium shallot)
- 2 cloves garlic, minced
- ? cup chicken broth
- ? cup dry Marsala wine
- ? cup heavy cream
- 2 teaspoons fresh thyme, chopped
- 2 tablespoons fresh Italian parsley, chopped (optional, for serving)
Nutritional Values
Calories: 2148 | Fat: 128 g | Saturated fat: 64 g | Carbohydrates: 48 g | Sugar: 16 g | Fiber: 4 g | Protein: 172 g | Sodium: 3508 mg | Cholesterol: 812 mg
FAQ
- What is Chicken Marsala?
- Chicken Marsala is a popular Italian-American dish featuring golden pan-fried chicken cutlets and mushrooms served in a rich Marsala wine sauce.
- Do I need to use Marsala wine for this recipe?
- Yes, Marsala wine is essential for the distinctive flavor of this dish. It’s a fortified wine from Sicily that can be stored in a cool, dry place for months.
- What type of chicken is best for this recipe?
- Boneless, skinless chicken breasts are ideal. You can pound them thin to tenderize the meat or use chicken tenderloins, which are naturally tender.
- Can I use pre-sliced mushrooms for Chicken Marsala?
- Absolutely, using pre-sliced mushrooms can save time without compromising the taste of the dish.
- What should I serve with Chicken Marsala?
- The flavorful sauce pairs beautifully with pasta, polenta, rice, or Parmesan smashed potatoes.
Tips
- For the best texture and flavor, consider pounding your chicken breasts thin yourself rather than purchasing pre-sliced cutlets. This helps to tenderize the meat and ensures even cooking.
- Using a stainless steel pan is recommended to achieve a nice golden brown color on the chicken. While a nonstick pan can be used, it may not provide the same level of browning.
- To save time, you can opt for pre-sliced mushrooms instead of slicing them yourself. This will speed up the preparation process without compromising the dish’s flavor.
- Ensure to scrape the brown bits from the pan when you add the broth, wine, and cream. These bits add depth to the sauce, enhancing the overall taste of the dish.
Equipment
- Meat Pounder or Meat Mallet – for pounding the chicken breasts to an even thickness.
- Large Stainless Steel Skillet – recommended for the best browning of the chicken.
- Wooden Spoon – for scraping brown bits from the pan into the sauce.
