Elevate your dinner party with this delicious Chicken Marsala recipe, a classic Italian-American dish bursting with deep flavors and tender chicken breasts. Perfect for those seeking a savory dish with a creamy sauce touch!
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This easy chicken marsala recipe is a staple in many Italian-American households and is popular among home cooks and professional chefs alike.
The key ingredient, marsala wine, is a fortified Italian wine that hails from the city of Marsala in Sicily. It’s not just a cooking wine; its rich flavor enhances the overall savory sauce that the chicken is cooked in.
How to Make Chicken Marsala
First, gather your ingredients.
For the best taste, always use the highest quality ingredients you have access to.
To make this Chicken Marsala recipe, you will need the following ingredients:
- Chicken breasts (boneless and thinly sliced)
- Kosher salt
- Ground black pepper
- All-purpose flour
- Olive oil
- Yellow onion (sliced)
- Garlic (minced)
- Baby Bella mushrooms (sliced)
- Dry marsala wine
- Chicken stock (low sodium)
- Fresh chopped parsley
If you’re unable to find marsala wine in your grocery store or liquor store, a good substitute would be dry white wine or port wine. But for best results, especially for a classic dish like this, marsala wine is the best option.
Cooking Chicken Marsala
Chicken Marsala is a simple recipe that can be made in just a few simple steps. Make sure your chicken breasts are at room temperature before you begin the cooking process, as this ensures even cooking and delicious results.
Place the chicken breast into a large bowl and lightly season it with salt and pepper. Add ⅓ cup of flour and toss the chicken to evenly coat it all.
Heat a heavy-bottomed pan or large skillet to medium heat and add olive oil and butter. Once the butter is fully melted, lay the coated chicken in the pan in a single layer and cook until golden brown on both sides. About 2-3 minutes per side.
Remove and transfer to a cutting board or clean plate.
In the same pan, you’ll find the browned bits at the bottom of the pan that hold a lot of flavors. Add more butter to this pan and use a wooden spoon to scrape these bits off.
Once the butter is melted, add the onion, garlic, and mushrooms, and let them cook until they release their deep flavors and turn golden.
Then, pour in the marsala wine. Let it all cook until most of the wine is reduced.
Then add in the chicken stock, returning the chicken to the pan shortly after.
The final touch of fresh parsley not only adds color but a fresh dimension to the overall flavor of the sauce.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Always use common sense and good judgement when it comes to leftovers, though! If something looks or smells funky, don’t eat it.
It’s important to note that the creamy marsala sauce thickens over time. If you want to reheat your leftover Chicken Marsala, you can thin out the sauce with a splash of chicken broth or even some cream for added richness.
Enjoying this dish with a side of green beans or any of your favorite veggies is a popular option for many. I hope you enjoy this Chicken Marsala recipe! And be sure and let me know if you try it!
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Elevate your dinner party with this Chicken Marsala recipe, a classic Italian-American dish bursting with deep flavors and tender chicken.
- 4 thin sliced boneless chicken breasts
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ⅓ cup all-purpose flour + 1 tablespoon divided
- 2 tablespoons olive oil – divided
- 2 tablespoons butter – divided
- ½ cup sliced yellow onion
- 3 cloves of garlic – minced
- 8 ounces baby Bella mushrooms – sliced
- ¾ cup dry marsala wine
- ⅓ cup chicken stock – low sodium
- 2-3 tablespoons fresh chopped parsley
- Place the chicken breast into a large bowl and lightly season it with salt and pepper. Add ⅓ cup of flour and toss the chicken to evenly coat it all.
- Heat a heavy-bottomed pan or skillet to medium heat and add 1 tablespoon of oil plus 1 tablespoon of butter to the pan. Once the butter is fully melted, lay the coated chicken in the pan in an even layer and cook until golden on both sides. About 2-3 minutes per side. Remove and transfer to a clean plate.
- Add the remaining butter to the same pan you cooked the chicken in and keep it over medium heat. Use a wooden spoon to scrape the brown bits off the pan’s bottom. Once the butter is melted add the onion and toss and cook it for 2 minutes then add the garlic and cook it for 1 minute. Finally, add in the mushrooms and toss and cook until they are golden and soft, about 3-4 minutes. Then sprinkle in the remaining 1 tablespoon of flour.
- Then add the marsala wine and let it all cook until most of the wine is reduced to only a little liquid. Add in the chicken broth and let it all simmer on medium-low heat for 2 minutes. Then add the chicken to the pan and cook it for 1 minute in the sauce—season with more salt and pepper to taste.
- Remove the pan from the heat, top with fresh parsley and cracked black pepper, and serve hot.
Nutritional information is approximate and was calculated using a recipe nutrition label generator.