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Chicken Marsala Recipe

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4.2 from 33 reviews

Chicken Marsala is a classic Italian-American dish featuring tender, pan-fried chicken breasts in a rich and flavorful Marsala wine sauce with mushrooms, shallots, and garlic. Enhanced with butter and a touch of cream, this savory entrée offers a perfect balance of earthy mushrooms and the subtle sweetness of Marsala wine, making it an elegant yet simple meal to prepare on the stovetop.

Ingredients

For the Chicken

  • 2 large boneless skinless chicken breasts
  • ¼ cup cornstarch (or other flour)
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon unsalted butter

For the Sauce

  • 2 tablespoons unsalted butter
  • 8 ounces baby bella or cremini mushrooms, thinly sliced
  • ¼ cup finely chopped shallot (about 1 large shallot)
  • 4 garlic cloves, minced
  • 1 cup chicken broth
  • ¾ cup Marsala wine
  • ½ cup heavy cream
  • 2 tablespoons finely chopped fresh parsley

Instructions

  1. Prepare the chicken: Slice the chicken breasts in half horizontally to create thinner cutlets if they are thick. Pat them dry with paper towels. Season the chicken on both sides with kosher salt and black pepper. Dredge each piece evenly in the cornstarch or flour, shaking off any excess.
  2. Cook the chicken: Heat the olive oil and 1 tablespoon unsalted butter in a large skillet over medium-high heat. Once the butter melts and is sizzling, add the chicken cutlets. Cook each side for 3-4 minutes or until golden brown and cooked through. Remove the chicken from the skillet and set aside, covering loosely to keep warm.
  3. Make the sauce base: In the same skillet, add 2 tablespoons unsalted butter. Once melted, add the sliced mushrooms, and sauté for about 5 minutes until they release their moisture and start to brown.
  4. Add aromatics: Stir in the finely chopped shallots and minced garlic. Cook for about 2 minutes until fragrant and translucent but not browned to avoid bitterness.
  5. Deglaze the pan: Pour in the chicken broth and Marsala wine, scraping up any browned bits from the pan. Bring the mixture to a simmer and let it cook for 5-7 minutes or until the sauce reduces slightly and thickens.
  6. Finish the sauce: Lower the heat to medium-low and stir in the heavy cream. Simmer gently for another 2-3 minutes until the sauce is creamy and coats the back of a spoon. Adjust seasoning with salt and pepper to taste.
  7. Combine chicken and sauce: Return the cooked chicken cutlets to the skillet, spooning the sauce over them. Heat everything together for 2-3 minutes to allow the flavors to meld and the chicken to warm through.
  8. Serve: Sprinkle the finely chopped fresh parsley over the chicken marsala for a burst of color and fresh flavor. Serve immediately, ideally with a side like mashed potatoes or pasta to soak up the delicious sauce.

Notes

  • If you prefer a gluten-free version, use cornstarch or appropriate gluten-free flour for dredging.
  • Marsala wine adds a distinct flavor; if unavailable, a dry sherry can be a substitute, though the flavor will differ slightly.
  • For a lighter option, omit the heavy cream; the sauce will be less rich but still flavorful.
  • Ensure not to overcook the chicken to keep it tender and juicy.
  • This dish pairs wonderfully with mashed potatoes, polenta, or buttered pasta.

Find it online: https://justsosavory.com/chicken-marsala-recipe/