Chicken Marsala

A Taste of Italy Crafting Authentic Chicken Marsala in Your Kitchen

Italy is renowned for its culinary prowess, and one dish that has successfully made its way into the hearts (and stomachs) of people worldwide is Chicken Marsala. This Italian-American classic showcases the delectable marriage of tender chicken, savory Marsala wine sauce, and earthy mushrooms. Let’s delve into the art of creating this mouthwatering delight in the comfort of your own kitchen.

ingredients

For the Chicken

• 4 boneless, skinless chicken breasts
• Salt and pepper, for seasoning
• 1/2 cup all-purpose flour, for dredging
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil

For the Marsala Sauce

• 1 cup Marsala wine (dry or semi-dry)
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1/2 cup sliced mushrooms
• 2 cloves garlic, minced
• 2 tablespoons shallots, minced
• 2 tablespoons fresh parsley, chopped
• Salt and pepper, for seasoning

step-by-step instructions

1. Prepare the Chicken

Start by tenderizing the chicken breasts with a meat mallet until they are about 1/2 inch thick. This ensures even cooking. Season both sides of the chicken breasts with salt and pepper, and then gently dredge them in flour, shaking off any excess.

2. Sauté the Chicken

In a spacious skillet, warm 1 tablespoon of butter and 1 tablespoon of olive oil over medium-high heat. Once the butter melts and the oil shimmers, introduce the chicken breasts. Allow them to cook for 3-4 minutes on each side, until they boast a golden hue and are fully cooked. Remove the chicken from the skillet and set them aside.

3. Prepare the Marsala Sauce

In the same skillet, introduce the remaining butter and olive oil. Add in the sliced mushrooms and minced shallots, allowing them to sauté until tender and the mushrooms exhibit a tempting golden-brown shade. Incorporate the minced garlic and sauté for about 1 minute, ensuring it’s aromatic without burning. It’s time for the star of the show – pour in the Marsala wine and chicken broth, and let the mixture reach a gentle simmer. As you do so, don’t forget to scrape up those flavorful bits from the bottom of the skillet.

4. Simmer and Thicken

Let the Marsala wine and broth mixture simmer for approximately 5-7 minutes, allowing it to reduce and intensify in flavor. Now, introduce the heavy cream, which will give your sauce its luxurious texture. Continue simmering for an additional 3-4 minutes until the sauce reaches the perfect thickness.

5. Combine Chicken and Sauce

Gently nestle the cooked chicken breasts back into the skillet, ensuring they get cozy in that sumptuous sauce. Let them simmer together for an additional 2-3 minutes, allowing the flavors to intertwine seamlessly.

6. Serve with Panache

Sprinkle the vibrant, freshly chopped parsley over your Chicken Marsala. Give your creation a taste and tweak the seasoning with a touch more salt and pepper if needed.

7. Plating Perfection

Bring this masterpiece to life on your plate. Serve your Chicken Marsala over a bed of cooked pasta, rice, or creamy mashed potatoes. Spoon that irresistibly rich Marsala sauce and those delightful mushrooms generously over the chicken. If you’re feeling particularly fancy, an extra sprinkle of chopped parsley can add a burst of color and flavor.

A Perfect Pairing

To complement the richness of the Chicken Marsala, consider serving it with a crisp side salad, steamed seasonal vegetables, or a slice of warm, garlicky bread.

Bringing the flavors of Italy into your own kitchen has never been so rewarding. With this Chicken Marsala recipe, you’ll be creating an unforgettable dish that showcases the beauty of simplicity, combined with the richness of its ingredients. So, gather your apron, prepare your skillet, and embark on a culinary journey that captures the essence of Italian cuisine. Buon appetito!

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Chicken Marsala

Prep Time 15 minutes

Cook Time 30 minutes

Servings 4 servings

Author Stasia Wimmer Boschetti

Ingredients

for the chicken

• 4 boneless skinless chicken breasts
• Salt and pepper to taste
• 1/2 cup all-purpose flour for dredging
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil

for the marsala sauce

• 1 cup Marsala wine dry or semi-dry
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1/2 cup sliced mushrooms
• 2 cloves garlic minced
• 2 tablespoons shallots minced
• 2 tablespoons fresh parsley chopped
• Salt and pepper to taste

Instructions

1. Begin by pounding the chicken breasts to an even thickness, about 1/2 inch, using a meat mallet. This helps the chicken cook evenly. Season the chicken breasts with salt and pepper on both sides. Dredge the chicken in the flour, shaking off any excess.
2. In a large skillet, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium-high heat. Once the butter is melted and the oil is hot, add the chicken breasts. Cook for about 3-4 minutes on each side, or until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the remaining butter and olive oil. Add the sliced mushrooms and minced shallots and sauté until both are tender and mushrooms are golden brown. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it. Pour in the Marsala wine and chicken broth, and bring the mixture to a simmer. Scrape the bottom of the skillet to incorporate any flavorful bits from the chicken.
4. Let the Marsala wine and broth mixture simmer for about 5-7 minutes, allowing it to reduce slightly. Pour in the heavy cream and continue to simmer for another 3-4 minutes until the sauce has thickened.
5. Return the cooked chicken breasts to the skillet, nestling them into the sauce. Gently simmer for an additional 2-3 minutes to heat the chicken through.
6. Sprinkle the chopped fresh parsley over the Chicken Marsala for a burst of color and flavor. Taste and adjust the seasoning with salt and pepper if needed.
7. Serve the Chicken Marsala over cooked pasta, rice, or mashed potatoes. Spoon the flavorful Marsala sauce and mushrooms over the chicken. Garnish with additional chopped parsley if desired.