Chicken Marsala, oh, it’s a dish that feels like a warm hug on a chilly evening. Picture this: tender chicken, bathed in a velvety, wine-infused sauce that whispers comfort with every bite. It’s like your favorite blanket in food form, yet with a touch of elegance—perfect for a quiet night in or a spontaneous dinner party where you want to impress without breaking a sweat.
Steps
- Begin by cutting large chicken breasts in half horizontally, then pound them to an even 1/4-inch thickness to ensure even cooking.
- In a ziplock bag, combine flour, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Add the chicken, seal the bag, and shake until each piece is well-coated with the flour mixture.
- Heat olive oil and two tablespoons of butter in a large skillet over medium-high heat. Shake off excess flour from the chicken and cook in the pan until golden brown and just cooked through, approximately 5 to 6 minutes, turning once.
- Remove the chicken from the skillet and set it aside. In the same pan, melt the remaining tablespoon of butter and add mushrooms, cooking them until they start to brown, about 3 to 4 minutes.
- Add chopped shallots, minced garlic, and 1/4 teaspoon of salt to the mushrooms, and cook for an additional 1 to 2 minutes until the shallots soften.
- Pour in chicken broth, Marsala wine, heavy cream, thyme, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Scrape the pan to loosen any browned bits and bring the mixture to a boil, then reduce heat to medium.
- Let the sauce simmer uncovered, allowing it to reduce by half and thicken slightly, for about 10 to 15 minutes. The sauce should have a creamy consistency by the end.
- Return the chicken to the skillet, including any juices on the plate. Reduce heat to low and allow the chicken to warm through as the sauce thickens slightly more, about 2 to 3 minutes.
- If desired, garnish with chopped parsley before serving your Chicken Marsala with your choice of pasta, rice, or potatoes.
Ingredients
- 1½ pounds of boneless, skinless chicken breasts, pounded to ¼-inch thickness (or use chicken tenderloins)
- 3 tablespoons of all-purpose flour
- Salt (¾ teaspoon for the flour mixture, plus additional for seasoning)
- Freshly ground black pepper (¼ teaspoon for the flour mixture, plus ? teaspoon for the sauce)
- 1 tablespoon of olive oil
- 3 tablespoons of unsalted butter, divided
- 1 (8-ounce) package of pre-sliced bella or button mushrooms
- 3 tablespoons of finely chopped shallots (from 1 medium shallot)
- 2 cloves of garlic, minced
- ? cup of chicken broth
- ? cup of dry Marsala wine
- ? cup of heavy cream
- 2 teaspoons of chopped fresh thyme
- 2 tablespoons of chopped fresh Italian parsley (optional, for serving)
Nutritional Values
Calories: 537 | Fat: 32 g | Saturated fat: 16 g | Carbohydrates: 12 g | Sugar: 4 g | Fiber: 1 g | Protein: 43 g | Sodium: 877 mg | Cholesterol: 203 mg
FAQ
- What is Chicken Marsala?
- Chicken Marsala is a popular Italian-American dish featuring golden pan-fried chicken cutlets and mushrooms, all enveloped in a rich Marsala wine sauce.
- How long does it take to prepare Chicken Marsala?
- You can have Chicken Marsala ready in about 45 minutes using just one pan, making it a convenient option for a quick yet elegant meal.
- What is Marsala wine and why is it used in this recipe?
- Marsala is a brandy-fortified wine originating from Sicily. It adds a unique depth of flavor to the dish, making it a staple ingredient for an authentic Chicken Marsala.
- How should chicken breasts be prepared for this dish?
- It’s recommended to cut large chicken breasts in half horizontally and then pound them to a uniform thickness of 1/4 inch. This ensures they cook evenly and remain tender.
- Can I substitute chicken breasts with another cut?
- Yes, chicken tenderloins can be used as a substitute since they are naturally tender, allowing you to skip the pounding process.
Tips
- For the best texture, consider using boneless skinless chicken breasts and pounding them to a uniform 1/4-inch thickness. This helps to tenderize the meat and ensure even cooking.
- Opt for a stainless steel pan over a nonstick one to achieve a lovely golden-brown color on the chicken, which enhances both the appearance and flavor of the dish.
- To save time, use pre-sliced mushrooms, or go for chicken tenderloins if you want to skip the pounding step altogether, as they are naturally tender.
- Allow the Marsala wine sauce to reduce by about half by gently boiling it uncovered. This will create a slightly thickened sauce with a rich flavor to complement the chicken and mushrooms.
Equipment
- Meat Tenderizer (for pounding chicken breasts)
- Stainless Steel Skillet (for the best browning when cooking chicken)
- Wooden Spoon (for scraping brown bits from the pan)
- Ziplock Bags (for coating the chicken with flour, salt, and pepper)
