Chicken Marsala

Made with Marsala wine, chicken marsala is a traditional Italian-American meal that is renowned for its savory and thick sauce. This recipe offers a detailed method for making a mouthwatering chicken marsala that is sure to wow your family and guests.

Tasting Notes

Expect a harmonious blend of tender chicken cutlets, earthy mushrooms, and a velvety Marsala wine sauce. The sauce’s sweet and savory profile complements the savory chicken, creating a memorable dining experience.

Ingredients

• 4 boneless, skinless chicken breasts
• Salt and black pepper, to taste
• 1 cup all-purpose flour, for dredging
• 4 tablespoons olive oil
• 8 oz mushrooms, sliced
• 1/2 cup Marsala wine
• 1/2 cup chicken broth
• 2 tablespoons unsalted butter
• 2 tablespoons fresh parsley, chopped (for garnish)

Kitchen Equipment

• Large skillet
• Meat mallet (for pounding chicken)
• Tongs
• Plate (for dredging flour)
• Wooden spoon or spatula

Instructions

1. Prepare Chicken:
   • Season the chicken breasts with salt and pepper.
   • Dredge each chicken breast in flour, shaking off excess.
2. Cook Chicken:
   • In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
   • Cook the chicken breasts until golden brown on both sides and cooked through (about 5-7 minutes per side). Transfer to a plate and cover to keep warm.
3. Sauté Mushrooms:
   • In the same skillet, add the remaining 2 tablespoons of olive oil.
   • Sauté the sliced mushrooms until they release their moisture and become golden brown.
4. Create Marsala Sauce:
   • Pour in the Marsala wine, scraping the bottom of the skillet to incorporate any browned bits.
   • Add chicken broth and simmer until the sauce reduces by half.
5. Finish the Dish:
   • Stir in butter to the sauce until melted.
   • Return the cooked chicken to the skillet, coating them in the Marsala sauce.
   • Let it simmer for a few minutes until the chicken is heated through.
6. Serve:
   • Garnish with chopped parsley and serve the Chicken Marsala hot over pasta, rice, or mashed potatoes.

Pro Tips

• Pound the chicken breasts to an even thickness for consistent cooking.
• Use a good-quality Marsala wine for the best flavor.
• Don’t rush the reduction process; it enhances the sauce’s richness.

Variations

• Substitute chicken with veal for a traditional Veal Marsala.
• Add garlic or shallots for extra depth of flavor.
• Incorporate sun-dried tomatoes or capers for a unique twist.

FAQs