Chicken Marsala Recipe
Chicken Marsala is a classic Italian-American dish featuring tender chicken breasts sautéed to golden perfection and served in a rich, creamy Marsala wine sauce with mushrooms and onions. This elegant yet simple meal is perfect for a flavorful weeknight dinner or special occasion.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 3 to 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Italian-American
Ingredients
Scale
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
- 1/2 cup heavy cream
Instructions
- Prepare the chicken: Cut chicken breasts in half lengthwise to create 2 thin pieces from each breast. Pound the chicken pieces to about 1/4 inch thickness for even cooking.
- Heat the oil: Warm 3 tablespoons of olive oil in a large deep skillet over medium-high heat, ensuring the pan is hot before cooking the chicken.
- Coat the chicken: On a plate, whisk together 1/4 cup flour, 1 teaspoon salt, and 1/2 teaspoon pepper. Dredge each chicken piece in the seasoned flour mixture, shaking off the excess before placing into the hot oil.
- Cook the chicken: Cook the chicken in batches without overcrowding the pan, about 3-4 minutes on each side until fully cooked and golden brown. Remove cooked chicken and set aside.
- Make the Marsala sauce: In the same skillet, melt 2 tablespoons butter. Add sliced mushrooms and diced onions, cooking for about 3 minutes until softened.
- Add garlic and flour: Stir in minced garlic and 1 tablespoon flour. Cook for 1 minute, scraping the bottom to release flavorful bits.
- Deglaze and simmer: Whisk in 1/2 cup Marsala wine and simmer for 1 minute. Then whisk in 3/4 cup chicken broth and 1/2 cup heavy cream. Bring to a low boil.
- Thicken the sauce: Reduce heat and simmer for 8 to 10 minutes until the sauce is thickened, rich in color, and flavorful. Stir occasionally and scrape the pan to incorporate all flavors.
- Finish the dish: Return the cooked chicken to the skillet and simmer in the sauce for a few minutes to reheat and coat the chicken thoroughly.
- Serve: Plate the chicken with a generous amount of mushroom Marsala sauce. Enjoy immediately.
Notes
- For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
- If Marsala wine is unavailable, dry sherry or a mixture of white grape juice and sherry vinegar can be used as a substitute.
- Do not overcrowd the pan while cooking the chicken to ensure a nice golden sear and even cooking.
- Pounding the chicken evenly helps it cook quickly and uniformly.
- Leftover Marsala sauce can be stored in the refrigerator up to 3 days.
Keywords: Chicken Marsala, chicken breasts, Marsala sauce, creamy mushroom sauce, Italian-American recipe, sautéed chicken, easy dinner
Find it online: https://amayaharis.com/chicken-marsala-recipe/
