Description
A classic Chicken Marsala recipe featuring tender, lightly floured chicken breasts sautéed to golden perfection, served with a rich and creamy marsala wine mushroom sauce. This Italian-American dish combines earthy mushrooms, sweet marsala wine, garlic, and shallots for a flavorful, comforting meal perfect for dinner.
Ingredients
Scale
Chicken
- 2 large chicken breasts (300g/10oz each), cut in half horizontally (or 4 thighs)
- 1/2 tsp cooking salt / kosher salt
- 1/2 tsp black pepper
- 1/4 cup plain/all-purpose flour
Cooking Fat
- 2 tbsp extra virgin olive oil
- 2 tbsp / 30g unsalted butter
Sauce
- 2 eschalots (shallots), peeled and cut into 1cm / 1/3″ squares
- 1 garlic clove, finely minced
- 2 cups white mushrooms, sliced 0.5cm / 1/5″ thick
- 1 cup dry marsala wine
- 1/2 cup chicken stock/broth, low sodium
- 1/2 cup thickened / heavy cream
- 1/4 tsp cooking salt / kosher salt
- 1/8 tsp black pepper
- 1 tbsp finely chopped parsley for garnish (optional)
Instructions
- Prepare Chicken: Cut each chicken breast in half horizontally to create thinner steaks. Place between a freezer bag or plastic wrap and pound with a meat mallet or rolling pin to about 1 cm (0.4″) thickness to tenderize and ensure even cooking.
- Flour Chicken: Season the chicken pieces on both sides with half of the salt and black pepper. Lightly dust both sides with flour, rubbing it into the surface, then season the other side with the remaining salt and pepper and flour. Shake off any excess flour before cooking.
- Sear Chicken: Heat half the butter and olive oil in a large non-stick pan over medium-high heat. Once the butter is melted and foamy, add the chicken pieces. Cook for 3 to 4 minutes until the underside is golden and crispy. Flip and cook the other side for 2 minutes. Remove chicken onto a plate and set aside.
- Sauté Aromatics: In the same pan, add the remaining butter and olive oil. When the butter melts, add the chopped shallots and minced garlic. Sauté for about 1 minute until fragrant.
- Cook Mushrooms: Add the sliced mushrooms to the pan and cook for 3 minutes, stirring frequently to release their moisture and develop flavor.
- Reduce Marsala Wine: Pour in the dry marsala wine and increase heat to high. Boil for about 3 minutes or until the liquid reduces by half, concentrating its flavor.
- Add Cream and Stock: Stir in the chicken stock, heavy cream, the remaining salt, and black pepper. Reduce heat to a gentle simmer (avoid rapid boiling) and cook for 3 to 5 minutes until the sauce thickens to a creamy consistency but is still pourable.
- Rewarm Chicken: Nestle the cooked chicken pieces into the sauce in the pan and let them warm through for about 30 seconds.
- Serve: Remove the pan from heat, sprinkle with chopped parsley if desired, and serve the chicken marsala over your choice of mashed potatoes, rice, pasta, polenta, or with crusty bread for mopping up the sauce.
Notes
- Use chicken breasts or thighs depending on preference; thighs will be juicier but breasts provide a leaner option.
- Shallots add a mild, sweet onion flavor that complements the sauce well.
- Dry marsala wine is key to the authentic flavor; avoid sweet marsala for this savory dish.
- Heavy cream adds richness and balances the wine acidity; can be substituted with half-and-half for a lighter sauce, but it will be less creamy.
- Pounding the chicken ensures even cooking and tenderness.
- Serve with a starchy side to soak up the flavorful sauce, such as mashed potatoes, rice, or pasta.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Italian-American
Keywords: Chicken Marsala, chicken recipe, marsala sauce, Italian dish, creamy mushroom sauce, sautéed chicken
