Chicken Marsala is an incredibly delicious Italian recipe that is surprisingly easy to prepare at home! This classic meal is made from chicken cutlets, mushrooms and Marsala wine. If you've never tried preparing a pan sauce before, this is a wonderful place to start. Whether it's for a romantic meal, entertaining guests, or simply to treat yourself, Chicken Marsala is a wonderful recipe to have on hand.
Things You'll Need
2 to 4 boneless skinless chicken breasts
1/2 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder (optional)
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
8 ounces button mushrooms, sliced
3/4 cup sweet Marsala wine
1/2 cup chicken stock, preferably homemade or low-sodium
2 tablespoons heavy cream
2 tablespoons chopped fresh parsley
2 tablespoons minced fresh chives
Step 1: Gather Your Ingredients
This is a fairly straight forward recipe in terms of ingredients. However, there are a few things worth noting. If possible, try to use a good quality marsala wine, since that's such a primary flavor component of the dish. Homemade chicken stock also makes a huge difference when creating pan sauces, since the natural collagen yields a richer and more flavorful result. The reason there's an ingredient range option for the chicken is because boneless, skinless chicken breasts can vary quite a bit in size. If they're large, you can butterfly two chicken breasts and then slice each in half to create 4 servings.
Step 2: Flatten the Chicken Breasts
If the chicken breasts are very large, start by slicing them in half lengthwise. Then place on a cutting board and cover with plastic wrap. Use the flat side of a meat tenderizer or the bottom of a small saucepan to gently flatten the chicken.
Step 3: Dredge the Chicken
Place the flour, salt, pepper, and garlic powder in a large resealable plastic bag. Add one piece of chicken at a time and gently shake to dredge the chicken. Shake off any excess flour so that only a thin coating remains.
Step 4: Pan Fry the Chicken
Heat the olive oil and butter on medium-high heat in a large skillet, preferably a flat-sided one (a Dutch oven could also be used here). Cook the chicken until crisp and brown on both sides, approximately 5 minutes per side. It should be firm to the touch, and the internal temperature should be 165 degrees Fahrenheit. Remove the chicken from the pan and set aside.
Step 5: Cook the Pan Sauce
Turn the heat to low. Using the same pan, cook the mushrooms, incorporating the brown bits from the bottom of the pan. If the pan looks like it's becoming to dark, pour in approximately 1/4 cup of the Marsala wine to deglaze, scraping up the brown bits and stirring. Once the mushrooms have cooked for a few minutes, add the remaining wine. Turn the heat up to medium and let the alcohol cook out for about 60 seconds, then add the chicken stock. Let the sauce reduce for several minutes until it has thickened noticeably. Remove from the heat and stir in the cream.
Step 6: Add the Chicken Back to the Sauce
Add the chicken back to the pan. Top with the chopped parsley and chives. Serve hot.