Description
Chicken Marsala is a classic Italian-American dish featuring tender, thinly pounded chicken breasts sauteed to a golden brown and smothered in a luscious mushroom and Marsala wine cream sauce. This meal balances savory mushrooms, aromatic garlic and onions, and the sweet richness of Marsala wine, resulting in a flavorful, restaurant-quality dinner that can be prepared in just 45 minutes.
Ingredients
Chicken
- 1 pound boneless, skinless chicken breasts (about 3 medium breasts)
- 3 tablespoons olive oil (more as needed)
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
Sauce
- 2 tablespoons butter
- 1 cup sliced mushrooms
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1/2 cup Marsala wine
- 3/4 cup chicken broth (or chicken stock)
- 1/2 cup heavy cream
Instructions
- Prepare the chicken: Cut each chicken breast in half lengthwise to create two thin pieces. Pound the chicken pieces until they reach about ¼ inch thickness to ensure even cooking and tenderness.
- Heat the oil: In a large deep skillet, heat 3 tablespoons of olive oil over medium-high heat to get it hot and ready for frying the chicken.
- Make the flour coating: On a plate, combine 1/4 cup all-purpose flour, 1 teaspoon salt, and 1/2 teaspoon pepper. Whisk them together with a fork for even seasoning.
- Coat and cook the chicken: Dredge each chicken piece in the flour mixture, shaking off any excess. Place the coated chicken in the hot oil carefully, cooking only a few pieces at a time to avoid overcrowding. Cook each side for 3-4 minutes until golden brown and fully cooked through.
- Prepare the Marsala sauce: After removing the chicken from the skillet, melt 2 tablespoons of butter in the same skillet. Add the sliced mushrooms and finely diced onions, cooking for about 3 minutes until softened.
- Add garlic and flour: Stir in 1 tablespoon of flour and the minced garlic. Cook for an additional minute while scraping the bottom of the pan to release flavorful browned bits.
- Add liquids: Whisk in 1/2 cup Marsala wine and let it simmer for 1 minute to reduce slightly. Then whisk in 3/4 cup chicken broth and 1/2 cup heavy cream to combine the sauce.
- Simmer and thicken: Bring the sauce to a low boil, then reduce heat and let it simmer for 8 to 10 minutes, stirring occasionally and scraping the pan to deglaze. Allow the sauce to thicken and develop a rich golden color.
- Return chicken to sauce: Place the cooked chicken pieces back into the skillet with the mushroom Marsala sauce. Heat through for a few minutes until the chicken is warmed and fully coated in the sauce.
- Serve: Plate the Chicken Marsala and spoon extra sauce and mushrooms over the top. Enjoy this flavorful dish while hot.
Notes
- To ensure tender chicken, pound the breasts evenly and do not overcook.
- Use dry Marsala wine for authentic flavor; substitutes include Sherry or Madeira.
- Do not overcrowd the pan when frying chicken to maintain a crisp, golden crust.
- Deglazing the pan helps capture all the rich flavors stuck to the bottom.
- For a gluten-free version, use gluten-free flour or cornstarch as a coating and thickener.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian-American
