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Chicken Marsala Recipe

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4.1 from 67 reviews

  • Author: Sara
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Diet: Gluten Free

Description

Chicken Marsala is a classic Italian-American skillet dish featuring tender pan-seared chicken cutlets simmered in a rich Marsala wine sauce with sautéed mushrooms and garlic. This elegant yet easy recipe is perfect for a flavorful weeknight dinner or a special meal, delivering a balance of savory and slightly sweet flavors with minimal ingredients and straightforward cooking.

Ingredients

Chicken

  • 4 boneless, skinless chicken breasts, halved horizontally
  • ½ cup all-purpose flour
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter

Marsala Sauce

  • 8 oz mushrooms, sliced
  • 3 cloves garlic, minced
  • ¾ cup Marsala wine (dry preferred)
  • ¾ cup chicken broth
  • ½ cup heavy cream (optional, for creamy version)
  • 1 tbsp fresh parsley, chopped

Instructions

  1. Season the Chicken: Pat the chicken cutlets dry and season both sides with salt, black pepper, and garlic powder to build flavor.
  2. Dredge in Flour: Lightly coat each chicken piece in all-purpose flour, shaking off any excess to ensure a light crust when searing.
  3. Heat the Skillet: Warm olive oil and unsalted butter together in a large skillet over medium-high heat until the butter is melted and sizzling.
  4. Sear the Chicken: Add the floured chicken cutlets to the hot skillet and cook for 4–5 minutes on each side, or until they are golden brown and cooked through. Remove chicken and set aside.
  5. Sauté Mushrooms: In the same skillet, add the sliced mushrooms and cook for 4–5 minutes until they are browned and have released their moisture.
  6. Add Garlic: Stir in the minced garlic and sauté quickly for about 30 seconds until fragrant, being careful not to burn it.
  7. Deglaze with Marsala Wine: Pour in the Marsala wine and simmer the mixture for 2–3 minutes to reduce and intensify the flavor while loosening browned bits from the pan.
  8. Add Chicken Broth: Pour in the chicken broth and continue to simmer for another 3–4 minutes to blend the flavors and slightly thicken the sauce.
  9. Add Cream (Optional): For a richer sauce, stir in heavy cream and heat through until slightly thickened.
  10. Return Chicken to Skillet: Place the seared chicken cutlets back into the sauce and simmer for 5 minutes to reheat and allow the flavors to meld and the chicken to finish cooking.
  11. Garnish and Serve: Sprinkle freshly chopped parsley over the dish and serve warm, ideal over pasta, mashed potatoes, or rice.

Notes

  • Use dry Marsala wine for the most authentic and balanced flavor.
  • Substitute chicken thighs for a juicier and more tender alternative if preferred.
  • Serve the dish over your choice of pasta, mashed potatoes, or rice to soak up the delicious sauce.
  • The sauce will thicken as it rests, so consider this when plating.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Italian-American

Find it online: https://sarasplate.com/chicken-marsala-recipe/