Chicken Marsala is a beloved Italian-American dish that will wow your dinner guests every time. Chicken breasts are dredged in flour and seared until golden, then simmered in a luxurious Marsala wine sauce layered with tender mushrooms, aromatics, and fresh herbs. This dish blends sweet and savory, with that irresistible umami punch that makes it a mushroom lover’s dream.
Ingredients
- 4 boneless skinless chicken breasts, sliced in half horizontally
- 1/2 cup all-purpose flour (for dredging)
- Salt and pepper to taste
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 8 oz baby bella or cremini mushrooms, sliced
- 1 medium shallot, finely chopped
- 2 cloves garlic, minced
- 3/4 cup Marsala wine
- 1 cup chicken broth
- 1/2 cup heavy cream
- Fresh parsley, chopped (for garnish)
Instructions
Step 1: Prepare the Chicken
- Slice the chicken breasts in half horizontally to make 8 thinner cutlets
- If the pieces aren’t even, use a meat mallet to pound them to an even thickness
- Season the chicken with salt and pepper, then dredge each piece in flour, coating both sides
Step 2: Sear the Chicken
- Heat the olive oil and 1 tbsp butter in a large skillet over medium-high heat
- Once the butter is melted and the oil is hot, add the chicken breasts. Sear the chicken for 3-4 minutes on each side until golden brown
- It’s okay if the chicken isn’t fully cooked through, as it will cook further in the sauce
- Remove the chicken from the pan and set it aside
Step 3: Sauté the Mushrooms and Shallots
- In the same skillet, add the remaining butter
- Add the sliced mushrooms and sauté for 2-3 minutes until they begin to brown
- Add the chopped shallot and minced garlic, cooking for another minute until fragrant
Step 4: Make the Sauce
- Pour in the Marsala wine and chicken broth, scraping up any browned bits from the bottom of the pan
- Bring the mixture to a boil, then lower the heat and simmer for 5-7 minutes until the sauce is slightly reduced
- Stir in the heavy cream and let the sauce simmer for another 3-5 minutes until it thickens.
Step 5: Combine Chicken and Sauce
- Return the chicken breasts to the pan and spoon the sauce over them
- Let the chicken simmer in the sauce for 2-3 minutes, until it’s cooked through and fully coated in the creamy sauce
Step 6: Garnish and Serve
- Garnish with freshly chopped parsley and serve hot, pairing with mashed potatoes, pasta, or a simple side salad
FAQs
1. What can I serve with Chicken Marsala?
Chicken Marsala pairs wonderfully with mashed potatoes, pasta, or a simple side salad. You can also serve it with rice or roasted vegetables for a balanced meal
2. Can I use chicken thighs instead of breasts?
Yes! Boneless, skinless chicken thighs are a great alternative. They’ll add extra moisture and flavor to the dish.
3. Can I make this recipe ahead of time?
You can prepare the sauce ahead of time and store it in the refrigerator for up to 3 days. When ready to serve, reheat the sauce and add the chicken.
4. Can I use a different wine for the Marsala sauce?
Marsala wine gives this dish its unique flavor, but if you don’t have it, a dry sherry or Madeira wine can work as a substitute.
5. Is Chicken Marsala gluten-free?
This recipe contains flour for dredging, which isn’t gluten-free. To make it gluten-free, substitute the flour with a gluten-free flour blend or cornstarch.
