The Chicken Marsala Recipe I Can’t Stop Making

If you’re looking for a show-stopping dinner recipe that will impress your family and friends, look no further than this incredible Chicken Marsala. This classic Italian-American dish features tender pan-fried chicken cutlets smothered in a rich, savory sauce made with mushrooms, garlic, and the star ingredient – Marsala wine. One bite and you’ll understand why this recipe has become a beloved restaurant favorite and a staple in home kitchens across the country.

The Magic of Marsala Wine

Marsala wine is a fortified wine produced in the region surrounding the city of Marsala in Sicily. This unique wine has a complex flavor profile, with notes of nuts, caramel, and dried fruit. When used in cooking, Marsala wine adds depth and richness to sauces, elevating simple ingredients into something truly special.

When shopping for Marsala wine for this recipe, look for a dry or semi-dry variety. Avoid sweet Marsala, as it can overpower the other flavors in the dish. If you can’t find Marsala wine, you can substitute it with Madeira, sherry, or port, although the flavor won’t be quite the same.

To ensure you always have Marsala wine on hand for this recipe, consider stocking up on a few bottles. This selection of Marsala wines includes options perfect for cooking.

Tip: Once opened, Marsala wine can be stored in a cool, dry place for several months, so don’t worry if you don’t use the whole bottle at once.

Tender, Juicy Chicken Every Time

The key to perfectly cooked chicken in this recipe is to pound the chicken breasts into thin, even cutlets. This ensures that the chicken cooks quickly and evenly, staying juicy and tender.

To pound the chicken, place one breast between two sheets of plastic wrap or wax paper. Using a meat mallet, rolling pin, or even a heavy skillet, gently pound the chicken until it’s an even 1/4-inch thickness. Repeat with the remaining chicken breasts.

If you find yourself making this recipe often, investing in a quality meat mallet can make the task of pounding chicken much easier.

Tip: If you’re short on time, you can ask your butcher to pound the chicken for you, or look for pre-pounded chicken cutlets at your grocery store.

Building Flavor with Mushrooms and Garlic

Mushrooms and garlic are essential components in this Chicken Marsala recipe, contributing earthiness and depth to the sauce. Button mushrooms or cremini mushrooms work well, but feel free to experiment with other varieties like shiitake or porcini for a unique twist.

Sauté the mushrooms in the same pan used to cook the chicken, allowing them to brown and release their liquid. This concentrates their flavor and adds a delicious savoriness to the sauce.

Minced garlic is added to the mushrooms, cooking just until fragrant. Be careful not to burn the garlic, as this can make the sauce taste bitter.

Tip: For easier mincing, try using a garlic press. This handy tool quickly minces garlic without the need for a knife and cutting board.

As the mushrooms and garlic cook, they create a flavorful base for the Marsala sauce. Deglaze the pan with Marsala wine, scraping up any browned bits from the bottom of the pan. These browned bits, called fond, are packed with flavor and help to create a rich, complex sauce.

Simmer the sauce until it thickens slightly, then stir in heavy cream for a luxurious finish. The cream balances the acidity of the wine and creates a velvety texture that clings to the chicken.

Return the cooked chicken to the pan, spooning the sauce over top. Allow the chicken to simmer in the sauce for a few minutes, letting the flavors meld together.

Serve this amazing Chicken Marsala over your favorite starch – creamy mashed potatoes, al dente pasta, or fluffy rice all work beautifully. Garnish with a sprinkle of chopped parsley for a pop of color and freshness.

One bite and you’ll be hooked on this incredible Chicken Marsala recipe. The combination of tender chicken, savory mushrooms, and the complex, rich flavor of Marsala wine creates a dish that’s both comforting and elegant. Whether you’re looking for a special occasion meal or a cozy weeknight dinner, this recipe is sure to become a new favorite. So go ahead, pour yourself a glass of Marsala wine, and savor every last bite of this unforgettable dish.

Chicken Marsala

Course: Main CourseCuisine: Italian-American

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

This classic Italian-American dish features tender pan-fried chicken cutlets smothered in a rich, savory sauce made with mushrooms, garlic, and the star ingredient – Marsala wine. One bite and you’ll be hooked!

Ingredients

• 4 boneless, skinless chicken breasts (about 2 pounds)

• 1/2 cup all-purpose flour

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1/4 cup olive oil

• 1/4 cup butter

• 8 ounces sliced mushrooms

• 3 cloves garlic, minced

• 3/4 cup dry Marsala wine

Directions

• Place one chicken breast between two sheets of plastic wrap or wax paper. Using a meat mallet, rolling pin, or heavy skillet, gently pound the chicken until it’s an even 1/4-inch thickness. Repeat with the remaining chicken breasts.
• In a shallow dish, combine the flour, salt, and black pepper. Dredge each chicken cutlet in the seasoned flour, shaking off any excess.
• In a large skillet, heat the olive oil and 2 tablespoons of the butter over medium-high heat. Once the butter has melted and the pan is hot, add the chicken cutlets and cook for 3-4 minutes per side, or until golden brown and cooked through. Remove the chicken from the pan and set aside.
• In the same pan, add the remaining 2 tablespoons of butter. Once melted, add the sliced mushrooms and sauté for 5-7 minutes, or until they have released their liquid and are beginning to brown. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
• Pour in the Marsala wine, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Bring the sauce to a simmer and cook for 5-7 minutes, or until it has reduced and thickened slightly.
• Return the cooked chicken cutlets to the pan, spooning the Marsala sauce over the top. Simmer for an additional 2-3 minutes, allowing the chicken to warm through and the flavors to meld.
• Serve the Chicken Marsala hot, with the mushroom sauce spooned over the top. This dish pairs beautifully with creamy mashed potatoes, rice, or your favorite pasta.
• Garnish with a sprinkle of chopped fresh parsley, if desired, and enjoy your restaurant-quality Chicken Marsala made right at home!

Notes

• If you can’t find Marsala wine, you can substitute with Madeira, sherry, or port wine, though the flavor will be slightly different.
• Make sure to use dry Marsala wine, not sweet, for the best flavor in this savory dish.
• Leftover Chicken Marsala can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or the microwave before serving.

Frequently Asked Questions

Q: Can I use chicken thighs instead of chicken breasts?
A: Yes, boneless, skinless chicken thighs can be used in place of chicken breasts. Adjust the cooking time as needed, as thighs may take a bit longer to cook through.

Q: Is there a non-alcoholic substitute for Marsala wine?
A: While Marsala wine is a key component of this dish, you can create a non-alcoholic version by substituting the wine with 1/2 cup of chicken broth mixed with 1 tablespoon of vanilla extract and 2 tablespoons of apple cider vinegar.

Q: Can I make Chicken Marsala ahead of time?
A: Yes, you can prepare the dish up to the point of adding the chicken back into the sauce, then cool and refrigerate. When ready to serve, reheat the sauce and chicken in a skillet, simmering until the chicken is warmed through.

Q: What side dishes pair well with Chicken Marsala?
A: Chicken Marsala is often served with starchy sides like mashed potatoes, rice, or pasta. Steamed or roasted vegetables, such as green beans, asparagus, or broccoli, also make excellent accompaniments to this rich and flavorful dish.