Chicken Marsala
Chicken Marsala is a flavorful and classic Italian-American dish that features tender chicken breasts cooked in a rich, savory Marsala wine sauce. Earthy mushrooms and aromatic garlic, shallots, and herbs elevate the dish, creating a perfect balance of sweet and savory. It's a comforting, elegant meal that’s ideal for both weeknight dinners and special occasions.
Equipment
- 1 Large skillet
- 1 meat mallet or rolling pin (for tenderizing chicken breasts)
- 1 shallow bowl (for dredging)
- 1 spoon or tongs (for flipping chicken)
Ingredients
- 4 boneless skinless chicken breasts
- 1/2 cup all-purpose flour
- Salt to taste
- Freshly ground black pepper to taste
- 2 tablespoons butter for searing chicken
- 1 shallot finely chopped
- 2 cloves garlic minced
- 8 ounces mushrooms button or cremini, sliced
- 1 cup Marsala wine sweet or dry, your choice
- 1 cup chicken broth preferably low-sodium
- 2 tablespoons butter for making sauce
- Fresh parsley for garnish
- Fresh thyme for garnish
Instructions
Prepare the Chicken:
- Season both sides of the chicken breasts with salt and pepper. Dredge each chicken breast in flour, ensuring an even coating.
Sear the Chicken:
- Heat 2 tablespoons of butter in a large skillet over medium-high heat. Once melted and bubbly, add the chicken breasts. Cook for about 4-5 minutes on each side until golden brown. Remove chicken from the pan and set it aside.
Make the Marsala Sauce:
- In the same skillet, add the shallots and garlic. Sauté for 1-2 minutes until fragrant. Add the mushrooms and cook for 5 minutes, until they release their moisture and soften.
Deglaze the Pan:
- Pour in the Marsala wine, scraping up any browned bits from the pan. Let the wine cook down for 3-4 minutes, reducing slightly.
Add the Broth and Simmer:
- Pour in the chicken broth and stir to combine. Allow the sauce to simmer for 5-7 minutes, thickening slightly.
Return Chicken to Pan:
- Place the chicken breasts back into the skillet. Spoon some sauce over the top of each breast. Cover and simmer for an additional 5-7 minutes, until the chicken is fully cooked.
Serve:
- Once the chicken is cooked through, garnish with fresh parsley and thyme. Serve immediately with mashed potatoes, pasta, or roasted vegetables.
Notes
- If you prefer a lighter version, you can reduce the butter and use a lighter wine, such as dry Marsala.
- For an extra rich sauce, you can add a little heavy cream or more butter at the end.
- If you can't find fresh thyme or parsley, dried herbs can be used, but fresh herbs will provide a brighter flavor.
- If you want to make this recipe ahead of time, it stores well in the fridge for up to 3 days. Just reheat gently on the stove.