Name: Chicken Marsala: An Italian Classic Made Easy
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Italian
Ingredients: 4 boneless, skinless chicken breasts; 1/2 cup all-purpose flour; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 4 tablespoons olive oil; 8 ounces cremini mushrooms, sliced; 1/2 cup dry Marsala wine; 1/2 cup chicken broth; 2 tablespoons butter; 2 tablespoons chopped fresh parsley

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You’ll be amazed at how simple it is to create such a decadent and impressive meal. With minimal steps and readily available ingredients, you can have a comforting and delicious Chicken Marsala on the table in no time. It’s perfect for a weeknight dinner yet elegant enough for a special occasion. If you love easy, flavorful meals, this Chicken Marsala is a must-try. You won’t believe how simple it is to make this restaurant-quality dish at home!

Ingredients:

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Chicken Breasts: 2 large, boneless, skinless chicken breasts, pounded to 1/2-inch thickness.

All-Purpose Flour: 1/2 cup, for dredging.
Salt and Black Pepper: To taste.
Olive Oil: 2 tablespoons.

Butter: 2 tablespoons, unsalted.
Mushrooms: 8 ounces, sliced (cremini or button).
Marsala Wine: 1 cup.

Chicken Broth: 1/2 cup.
Garlic: 2 cloves, minced.
Fresh Parsley: 2 tablespoons, chopped, for garnish.

Tips:

For extra richness, stir in a tablespoon of heavy cream or mascarpone cheese at the end.
If you don’t have Marsala wine, you can use a dry sherry or Madeira wine as a substitute.

Step-by-Step Instructions:

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Prepare the Chicken: Place the chicken breasts between two sheets of plastic wrap and pound them to an even 1/2-inch thickness. This ensures they cook quickly and evenly. Season the flour with salt and pepper. Dredge each chicken breast in the seasoned flour, shaking off any excess.
Sear the Chicken: Heat the olive oil and one tablespoon of butter in a large skillet over medium-high heat. Once the pan is hot, add the dredged chicken breasts. Sear for about 3-4 minutes on each side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.

Sauté the Mushrooms: Add the remaining tablespoon of butter to the skillet. Add the sliced mushrooms and minced garlic. Sauté for about 5-7 minutes, until the mushrooms are tender and have released their moisture. This step is crucial for developing the deep, earthy flavors of the dish. Consider adding a splash of white wine during this process to further enhance the flavor of the mushrooms.
Deglaze with Marsala Wine: Pour in the Marsala wine and use a wooden spoon to scrape up any browned bits from the bottom of the pan. This adds depth and complexity to the sauce. Let the wine reduce by half, about 3-5 minutes. The alcohol will evaporate, leaving behind the concentrated flavors of the wine.
Simmer the Sauce: Add the chicken broth to the skillet and continue to simmer the sauce for another 2-3 minutes, until it thickens slightly. Taste the sauce and adjust seasoning if necessary. A pinch of salt or a dash of pepper can make all the difference.

Combine and Finish: Return the seared chicken breasts to the skillet. Spoon the Marsala sauce and mushrooms over the chicken. Let it simmer for a few more minutes to allow the flavors to meld together. This final simmer is what brings the dish together, ensuring the chicken is infused with the Marsala sauce.
Garnish and Serve: Sprinkle fresh parsley over the Chicken Marsala. Serve immediately over pasta, rice, or mashed potatoes. A bright, fresh garnish of parsley not only adds visual appeal but also a burst of freshness to balance the richness of the dish.

Serving Ideas:

Chicken Marsala is a versatile dish that pairs well with a variety of sides, making it perfect for any occasion. The rich, savory sauce complements simple starches and fresh vegetables beautifully. The possibilities are endless, so feel free to get creative and experiment with different pairings.

For a classic Italian-American experience, serve your Chicken Marsala over a bed of perfectly cooked linguine or fettuccine. Toss the pasta with a little of the Marsala sauce to ensure every strand is coated with that incredible flavor. A sprinkle of fresh parsley and a dusting of Parmesan cheese will complete the dish, adding a touch of freshness and sharpness that cuts through the richness of the sauce. For plating, consider twirling the pasta into a nest shape on the plate and topping it with the Chicken Marsala, allowing the sauce to cascade down the sides.

Alternatively, for a lighter option, pair your Chicken Marsala with creamy mashed potatoes or polenta. The smooth, comforting texture of the potatoes or polenta provides a wonderful contrast to the tender chicken and savory mushroom sauce. To elevate this pairing, consider adding a touch of garlic or Parmesan cheese to your mashed potatoes for extra flavor. When plating, create a bed of mashed potatoes on the plate, top with the Chicken Marsala, and garnish with a sprig of fresh rosemary for an elegant touch.

To balance the richness of the Chicken Marsala, serve it alongside a fresh, vibrant vegetable dish. Sautéed green beans with a squeeze of lemon, roasted asparagus with a sprinkle of sea salt, or a simple side salad with a light vinaigrette are all excellent choices. The acidity of the lemon or vinaigrette will help cut through the richness of the sauce, while the vegetables add a welcome burst of freshness. Arrange the vegetables artfully on the plate alongside the Chicken Marsala, paying attention to color and texture for a visually appealing presentation.

No matter how you choose to serve it, Chicken Marsala is sure to be a hit. Its complex flavors and elegant presentation make it a dish that is both comforting and impressive, perfect for a weeknight dinner or a special occasion.

FAQs:

1. Can I make Chicken Marsala ahead of time?

Yes, you can prepare Chicken Marsala ahead of time, making it a convenient option for busy weeknights or dinner parties. The flavors actually meld together and deepen as it sits, enhancing the overall taste. To make it ahead, follow the recipe through the simmering stage. Allow the dish to cool completely, then store it in an airtight container in the refrigerator for up to 2-3 days. When you’re ready to serve, gently reheat the Chicken Marsala in a skillet over medium heat until heated through. You may need to add a splash of chicken broth if the sauce has thickened too much. Garnish with fresh parsley before serving.

2. What is Marsala wine, and can I substitute it with something else?

Marsala wine is a fortified wine produced in the Marsala region of Sicily, Italy. It has a distinctive flavor profile, characterized by notes of brown sugar, dried fruit, and a hint of nuttiness, which contributes significantly to the unique taste of Chicken Marsala. If you don’t have Marsala wine on hand, you can substitute it with a dry sherry or Madeira wine. These wines have similar flavor profiles and will work well in the recipe. In a pinch, you can also use a combination of dry white wine (such as Sauvignon Blanc or Pinot Grigio) with a tablespoon of brandy or a teaspoon of brown sugar to mimic the flavor of Marsala wine.

3. How do I ensure the chicken is cooked properly and safely?

To ensure the chicken is cooked properly and safely, it’s essential to use a meat thermometer to check the internal temperature. The internal temperature of the chicken should reach 165°F (74°C). Insert the thermometer into the thickest part of the chicken breast, being careful not to touch any bone. If the chicken has reached this temperature, it is safe to eat. If not, continue cooking for a few more minutes and check again. Always follow safe food handling practices when preparing chicken, such as washing your hands thoroughly before and after handling raw chicken and avoiding cross-contamination with other foods. For more detailed information, refer to the Food Safety Guidelines for Chicken.

4. Can I add other ingredients to the Chicken Marsala?

Yes, you can customize your Chicken Marsala by adding other ingredients to suit your taste preferences. Some popular additions include:

Cream: Adding a tablespoon of heavy cream or mascarpone cheese at the end of cooking can make the sauce extra rich and decadent.

Shallots: Sautéing minced shallots along with the garlic can add a subtle sweetness and complexity to the sauce.
Sun-dried Tomatoes: Adding chopped sun-dried tomatoes to the sauce can provide a burst of intense, tangy flavor.
Spinach: Stirring in a handful of fresh spinach at the end of cooking can add a boost of nutrients and a pop of color.

5. What kind of mushrooms are best for Chicken Marsala?

While you can use any variety of mushrooms in Chicken Marsala, cremini or button mushrooms are the most commonly used and widely available options. Cremini mushrooms, also known as baby bellas, have a slightly earthier flavor than white button mushrooms. Other good choices include shiitake or oyster mushrooms, which will add a more distinctive flavor and texture to the dish. Be sure to slice the mushrooms evenly so they cook at the same rate.

6. Can I make this dish gluten-free?

Yes, you can easily adapt Chicken Marsala to be gluten-free. Simply substitute the all-purpose flour with a gluten-free flour blend for dredging the chicken. Ensure that the gluten-free flour blend contains xanthan gum or another binding agent to help the chicken brown properly. Additionally, check the label of your chicken broth to ensure it is gluten-free, as some brands may contain wheat-based ingredients. With these simple substitutions, you can enjoy a delicious and safe gluten-free version of Chicken Marsala.

Conclusion:

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Chicken Marsala is a timeless classic for a reason—it’s easy to make, incredibly flavorful, and always a crowd-pleaser. This recipe provides a simple, straightforward approach to creating this restaurant-quality dish in your own kitchen. The combination of tender chicken, savory mushrooms, and the sweet, rich Marsala wine sauce is simply irresistible.

Pro Tips: For an extra layer of flavor, marinate the chicken in a mixture of Marsala wine, garlic, and herbs for at least 30 minutes before cooking. Also, be sure to use high-quality Marsala wine for the best flavor. Don’t overcrowd the pan when searing the chicken; cook in batches if necessary to ensure each piece browns evenly.

Variations: For a creamier sauce, stir in a tablespoon of heavy cream or mascarpone cheese at the end. To add a touch of heat, include a pinch of red pepper flakes when sautéing the mushrooms. If you’re looking for more one-pan meal ideas, explore recipes like dump and bake chicken tzatziki casserole or hot honey feta chicken.

Whether you’re a seasoned cook or a beginner in the kitchen, this Chicken Marsala recipe is sure to become a staple in your repertoire. It’s perfect for a weeknight dinner, a special occasion, or any time you’re craving a comforting and delicious meal. So, gather your ingredients, follow these simple steps, and get ready to enjoy the incredible flavors of homemade Chicken Marsala!

Chicken Marsala: An Italian Classic Made Easy

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This Chicken Marsala recipe is easy enough for a weeknight dinner but elegant enough for company. Follow these five simple steps for perfect results every time!

Author: Kiera

Prep Time: 15
Cook Time: 25
Total Time: 40

Yield: 4 1x
Category: Main Course
Method: Sauté

Cuisine: Italian

Ingredients

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4 boneless, skinless chicken breasts
1/2 cup all-purpose flour

1/4 teaspoon salt
1/4 teaspoon black pepper
4 tablespoons olive oil

8 ounces cremini mushrooms, sliced
1/2 cup dry Marsala wine
1/2 cup chicken broth

2 tablespoons butter
2 tablespoons chopped fresh parsley

Instructions

Pound chicken breasts to 1/2-inch thickness. Mix flour, salt, and pepper in a shallow dish. Dredge chicken in flour mixture, shaking off excess.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add chicken and cook for 3-4 minutes per side, or until golden brown and cooked through. Remove chicken from skillet and set aside.
Add remaining 2 tablespoons of olive oil to the skillet. Add mushrooms and cook until softened and browned, about 5-7 minutes.
Pour in Marsala wine and chicken broth. Bring to a simmer, scraping up any browned bits from the bottom of the skillet. Cook until sauce has reduced slightly, about 5 minutes.