Chicken Marsala
Chicken Marsala features tender chicken breasts pan-fried to golden perfection and simmered with mushrooms in a rich, creamy Marsala wine sauce. This dish brings together simple ingredients to create a flavorful, elegant meal suitable for weeknight dinners or special occasions.
Equipment
- 1 Stainless steel skillet or large nonstick pan
- 1 Meat mallet or rolling pin (for pounding chicken)
- 1 Wooden Spoon
- Measuring cups (1 cup, ½ cup)
- Measuring spoons (tablespoon, teaspoon)
- Sharp chef’s knife and cutting board
Ingredients
- 1½ pounds boneless skinless chicken breasts, pounded evenly to about ¼-inch thickness (or chicken tenderloins)
- 3 tablespoons all-purpose flour
- ¾ teaspoon salt divided
- ⅜ teaspoon freshly ground black pepper divided
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter divided
- 8 ounces sliced button or cremini mushrooms
- 3 tablespoons finely minced shallots about one medium shallot
- 2 cloves garlic minced
- ⅔ cup low-sodium chicken broth
- ⅔ cup dry Marsala wine
- ⅔ cup heavy cream
- 2 teaspoons fresh thyme leaves chopped
- 2 tablespoons fresh Italian parsley chopped (optional, for garnish)
Instructions
- Prepare the Chicken Coating: In a large resealable plastic bag, combine the flour with half of the salt (about ⅜ teaspoon) and half of the pepper (about ⅛ teaspoon). Add the chicken pieces, seal the bag tightly, and shake well to coat each piece thoroughly with the seasoned flour. Set aside while you heat the pan.
- Sear the Chicken Cutlets: Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Once hot, add the floured chicken cutlets in a single layer, being careful not to crowd the pan. Cook for about 2.5 to 3 minutes per side, until the chicken is beautifully golden brown and just cooked through. Remove the chicken to a plate and cover loosely with foil to keep warm.
- Sauté the Mushrooms and Aromatics: Lower the heat to medium and add the remaining tablespoon of butter to the skillet. Add the sliced mushrooms and cook, stirring often, until they begin to brown and release their moisture, about 3 to 4 minutes. Stir in the minced shallots, garlic, and the remaining salt and pepper. Cook for an additional 1 to 2 minutes until fragrant.
- Deglaze and Simmer the Sauce: Pour in the chicken broth, Marsala wine, and heavy cream. Add the chopped thyme. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan — these will add fantastic depth to the sauce. Bring the mixture to a gentle boil, then reduce the heat to medium-low and let it simmer uncovered for about 10 to 15 minutes. The sauce should reduce by half, becoming slightly thicker and darker, but still pourable.
- Finish and Serve: Return the cooked chicken cutlets and any juices that collected on the plate back to the pan. Simmer gently on low heat for 2 to 3 minutes, allowing the chicken to warm through and the sauce to thicken a bit more. Taste and adjust seasoning if needed. Sprinkle with fresh parsley if desired and serve immediately.
Notes
- Chicken Preparation: For large chicken breasts, slice them horizontally to create thinner cutlets before pounding. This helps the chicken cook quickly and evenly while maintaining a nice shape.
- Pan Choice: A stainless steel skillet works best to get that signature golden crust on the chicken, but a nonstick pan can be used if necessary (though the browning may be less intense).
- Marsala Wine: Use a dry Marsala wine to avoid overly sweet sauce; it adds a unique, nutty flavor essential to this dish.
- Sauce Consistency: The sauce should be creamy but slightly runny — it thickens further when plated, coating the chicken perfectly without being gloopy.
- Make Ahead: You can prepare the sauce ahead and gently reheat it with the chicken just before serving to save time on busy evenings.
