CategoryChicken, Main Courses, Meat
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.
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
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