Description
Chicken Marsala is a classic Italian-American dish featuring tender chicken breasts simmered in a rich sauce made from Marsala wine, mushrooms, and a touch of cream. This easy yet elegant recipe is perfect for a weeknight dinner or special occasion, offering a delicious blend of savory and slightly sweet flavors.
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
Sauce
- 2 tbsp extra virgin olive oil
- 2 tbsp / 30g unsalted butter
- 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 the Chicken: Season the chicken breasts halves with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Dredge each piece evenly in the flour, shaking off any excess to ensure a light coating.
- Cook the Chicken: Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the coated chicken to the skillet and cook for about 4-5 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and keep warm.
- Sauté Aromatics and Mushrooms: In the same skillet, add the remaining 1 tablespoon butter. Add the eschalots and minced garlic and cook for 1-2 minutes until fragrant and translucent. Add the sliced mushrooms and sauté for about 5 minutes until they release their juices and begin to brown.
- Deglaze with Marsala Wine: Pour in the Marsala wine to deglaze the pan, scraping up any browned bits from the skillet. Let the wine simmer and reduce by half, which should take about 3-5 minutes. This intensifies the flavor of the sauce.
- Add Stock and Cream: Stir in the chicken stock/broth and heavy cream. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Allow the sauce to simmer gently for another 3 minutes until it thickens slightly.
- Combine and Serve: Return the cooked chicken to the skillet, spooning the sauce over it. Simmer together for a minute to reheat the chicken and meld the flavors. Garnish with finely chopped parsley if desired and serve immediately with your choice of sides.
Notes
- You can substitute chicken thighs for breasts if preferred; they tend to stay moister.
- Use dry Marsala wine for a balanced sweetness; avoid sweet versions to keep the sauce savory.
- Be careful not to overcook the chicken to maintain juiciness.
- This dish pairs wonderfully with mashed potatoes, pasta, or steamed vegetables.
