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Chicken Marsala Recipe

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3.9 from 86 reviews

Chicken Marsala is a classic Italian-American dish featuring tender chicken cutlets sauteed to golden perfection and served in a rich, creamy Marsala wine sauce with sautéed mushrooms. This recipe combines the savory flavors of garlic, herbs, and a luscious reduction of Marsala wine and chicken stock, making for an impressive yet easy-to-prepare meal ideal for weeknights or special occasions.

Ingredients

Chicken

  • 1 1/4 lbs chicken breast (2 large), or chicken tenders
  • 1/2 tsp salt (or to taste)
  • 1/4 tsp black pepper (or to taste)
  • 1/4 cup all-purpose flour (for dredging)

Sauce and Other Ingredients

  • 2 Tbsp olive oil
  • 1 Tbsp unsalted butter
  • 8 oz brown button mushrooms (halved or thickly sliced if very large)
  • 1/2 tsp onion powder
  • 2 garlic cloves (minced)
  • 3/4 cup dry Marsala wine (not sweet)
  • 3/4 cup reduced-sodium chicken stock
  • 1/2 cup heavy whipping cream
  • 2 Tbsp parsley (finely chopped)

Instructions

  1. Prepare the chicken: Cut chicken breasts in half lengthwise to create 4 even cutlets. Place the cutlets between plastic wrap and gently pound until they are about 1/3 inch thick. Season the chicken evenly with 1/2 tsp salt and 1/4 tsp black pepper, then dredge the cutlets in all-purpose flour, shaking off any excess. Set aside.
  2. Sauté the chicken: Heat a large, heavy-bottomed, non-reactive pan over medium heat. Add 2 tablespoons of olive oil and 1 tablespoon of unsalted butter. Once the butter and oil are hot and sizzling, place the dredged chicken cutlets in the pan. Cook for about 3 to 4 minutes on each side, or until the chicken turns golden brown and reaches an internal temperature of 165°F (74°C). Remove the chicken from the pan and tent loosely with foil to keep warm.
  3. Cook the mushrooms: If needed, add a little more oil to the same pan. Add the mushrooms and sauté them until their liquid evaporates and they become golden brown, about 5 minutes. Sprinkle in 1/2 teaspoon of onion powder and add the minced garlic cloves. Sauté for another 30 seconds until fragrant.
  4. Prepare the sauce: Pour in 3/4 cup of dry Marsala wine, scraping the bottom of the pan to loosen any browned bits. Increase the heat to medium-high and cook until the wine is mostly reduced, about 4 to 5 minutes. Add 3/4 cup of reduced-sodium chicken stock and, while stirring, slowly stream in 1/2 cup of heavy whipping cream. Reduce the heat to maintain a gentle simmer and let the sauce cook and thicken for another 4 to 5 minutes. Season with 1/4 teaspoon of salt or adjust to taste.
  5. Finish the dish: Return the chicken cutlets to the pan, spooning the sauce over them. Sprinkle the tops with 2 tablespoons of finely chopped parsley. Continue cooking on low heat until the chicken is heated through and the sauce has thickened to your preferred consistency, approximately 2 minutes. Remember the sauce will thicken further as it cools. Serve immediately for best flavor and texture.

Notes

  • Pound the chicken evenly to ensure uniform cooking and tender texture.
  • Use dry Marsala wine for the sauce, as sweet Marsala will alter the flavor profile.
  • Keep an instant-read thermometer handy to guarantee chicken is safely cooked to 165°F.
  • For a lighter version, substitute heavy cream with half-and-half or a lower-fat cream alternative, adjusting cooking time as necessary.
  • This dish pairs wonderfully with mashed potatoes, pasta, or steamed vegetables.

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