Chicken Marsala

DifficultyBeginner

Chicken Marsala is a classic Italian-American dish featuring tender pan-seared chicken breasts smothered in a rich, velvety Marsala wine and mushroom sauce. This dish is elegant yet easy to make, perfect for both weeknight dinners and special occasions.

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Yields4 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins
For the Chicken
 2 large boneless, skinless chicken breasts (halved lengthwise to make 4 cutlets)
 ½ cup all-purpose flour
 1 tsp salt
 ½ tsp black pepper
 ½ tsp garlic powder
 ½ tsp onion powder
 ½ tsp paprika (optional, for color)
 2 tbsp olive oil
 2 tbsp unsalted butter
For the Marsala Sauce
 8 oz cremini or button mushrooms (sliced)
 2 cloves garlic (minced)
 ¾ cup dry Marsala wine
 ¾ cup chicken broth
 ½ cup heavy cream (optional for a creamy version)
 1 tsp Dijon mustard (optional for depth of flavor)
 1 tbsp unsalted butter
 1 tsp cornstarch (mixed with 1 tablespoon water for thickening, if needed)
 2 tbsp fresh parsley (chopped, for garnish)
For Serving
 Mashed potatoes, pasta, or roasted vegetables
Prepare the Chicken
1
  • Pound the Chicken (Optional):
    • If the chicken breasts are thick, place them between two sheets of plastic wrap and pound them to an even 1/2-inch thickness.
  • Season and Coat:
    • In a shallow dish, mix flour, salt, black pepper, garlic powder, onion powder, and paprika.
    • Dredge each chicken cutlet in the flour mixture, shaking off excess.
Cook the Chicken
2
  • Heat the Oil and Butter:
    • In a large skillet over medium-high heat, heat 2 tablespoons olive oil and 2 tablespoons butter.
  • Pan-Sear the Chicken:
    • Cook the chicken for 4-5 minutes per side until golden brown. Remove from the skillet and set aside.
Make the Marsala Sauce
3
  • Sauté the Mushrooms:
    • In the same skillet, add 1 tablespoon butter and sliced mushrooms. Sauté for 4-5 minutes until golden.
  • Add Garlic and Deglaze:
    • Stir in minced garlic and cook for 30 seconds.
    • Pour in the Marsala wine, scraping the bottom of the skillet to deglaze.
  • Simmer and Add Broth:
    • Let the wine reduce by half (about 2-3 minutes), then add chicken broth.
    • If using, stir in Dijon mustard for extra depth.
  • Thicken the Sauce (Optional):
    • Mix 1 teaspoon cornstarch with 1 tablespoon water and stir it into the sauce if you want a thicker consistency.
  • Add Heavy Cream (Optional):
    • For a creamy Chicken Marsala, stir in 1/2 cup heavy cream and let simmer for 2 minutes.
Combine and Serve
4
  • Return the Chicken to the Skillet:
    • Add the chicken back into the sauce and let it simmer for 2-3 minutes, coating it well.
  • Garnish and Serve:
    • Sprinkle with fresh parsley and serve immediately with mashed potatoes, pasta, or roasted vegetables.
Serving Suggestions
5
  • Pair with mashed potatoes, buttered pasta, or roasted asparagus.
  • Serve with a glass of dry white wine or more Marsala wine for an elegant touch.
Pro Tips
6
  • Use Dry Marsala Wine: Avoid sweet Marsala wine for a more balanced flavor.
  • Extra Crispy Chicken: Lightly pan-fry the chicken again before adding to the sauce for added texture.
  • Make Ahead: The sauce can be made in advance and stored in the fridge for up to 2 days.

 

Ingredients

For the Chicken
 2 large boneless, skinless chicken breasts (halved lengthwise to make 4 cutlets)
 ½ cup all-purpose flour
 1 tsp salt
 ½ tsp black pepper
 ½ tsp garlic powder
 ½ tsp onion powder
 ½ tsp paprika (optional, for color)
 2 tbsp olive oil
 2 tbsp unsalted butter
For the Marsala Sauce
 8 oz cremini or button mushrooms (sliced)
 2 cloves garlic (minced)
 ¾ cup dry Marsala wine
 ¾ cup chicken broth
 ½ cup heavy cream (optional for a creamy version)
 1 tsp Dijon mustard (optional for depth of flavor)
 1 tbsp unsalted butter
 1 tsp cornstarch (mixed with 1 tablespoon water for thickening, if needed)
 2 tbsp fresh parsley (chopped, for garnish)
For Serving
 Mashed potatoes, pasta, or roasted vegetables

Directions

Prepare the Chicken
1
  • Pound the Chicken (Optional):
    • If the chicken breasts are thick, place them between two sheets of plastic wrap and pound them to an even 1/2-inch thickness.
  • Season and Coat:
    • In a shallow dish, mix flour, salt, black pepper, garlic powder, onion powder, and paprika.
    • Dredge each chicken cutlet in the flour mixture, shaking off excess.
Cook the Chicken
2
  • Heat the Oil and Butter:
    • In a large skillet over medium-high heat, heat 2 tablespoons olive oil and 2 tablespoons butter.
  • Pan-Sear the Chicken:
    • Cook the chicken for 4-5 minutes per side until golden brown. Remove from the skillet and set aside.
Make the Marsala Sauce
3
  • Sauté the Mushrooms:
    • In the same skillet, add 1 tablespoon butter and sliced mushrooms. Sauté for 4-5 minutes until golden.
  • Add Garlic and Deglaze:
    • Stir in minced garlic and cook for 30 seconds.
    • Pour in the Marsala wine, scraping the bottom of the skillet to deglaze.
  • Simmer and Add Broth:
    • Let the wine reduce by half (about 2-3 minutes), then add chicken broth.
    • If using, stir in Dijon mustard for extra depth.
  • Thicken the Sauce (Optional):
    • Mix 1 teaspoon cornstarch with 1 tablespoon water and stir it into the sauce if you want a thicker consistency.
  • Add Heavy Cream (Optional):
    • For a creamy Chicken Marsala, stir in 1/2 cup heavy cream and let simmer for 2 minutes.
Combine and Serve
4
  • Return the Chicken to the Skillet:
    • Add the chicken back into the sauce and let it simmer for 2-3 minutes, coating it well.
  • Garnish and Serve:
    • Sprinkle with fresh parsley and serve immediately with mashed potatoes, pasta, or roasted vegetables.
Serving Suggestions
5
  • Pair with mashed potatoes, buttered pasta, or roasted asparagus.
  • Serve with a glass of dry white wine or more Marsala wine for an elegant touch.
Pro Tips
6
  • Use Dry Marsala Wine: Avoid sweet Marsala wine for a more balanced flavor.
  • Extra Crispy Chicken: Lightly pan-fry the chicken again before adding to the sauce for added texture.
  • Make Ahead: The sauce can be made in advance and stored in the fridge for up to 2 days.

Notes

Chicken Marsala
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