If you’re looking to elevate your dinner game and impress your taste buds, I’ve got just the recipe for you: Chicken Marsala. It’s a classic Italian-American dish that’s not only delicious but also surprisingly easy to make.
What is Chicken Marsala?
When I’m stuck on what to make for dinner, I usually think of making this or chicken picatta. Both are easy to make and I always have the ingredients on hand.
Chicken Marsala is a classic Italian-American dish that originated in the United States, particularly in the Italian immigrant communities. It’s known for its tender chicken cutlets cooked in a Marsala wine sauce. Marsala wine is an Italian wine that adds a unique sweet and nutty flavor to the dish and can be bought in the wine section usually next to the Sherry or Saki.
What’s In Chicken Marsala?
For the Chicken:
- Boneless, skinless chicken breasts
- Flour, salt and pepper
- Oil and butter
For the Marsala Sauce:
- Marsala wine & chicken broth
- Mushrooms, shallots, garlic
To Cream or Not to Cream
Now, let’s talk about the cream factor. Some recipes incorporate heavy cream, while others do not. The choice to add cream or not is a matter of personal preference and regional variations.
In Italy, Marsala wine is used in various culinary applications, but the combination of Marsala wine, chicken, and mushrooms in the form of Chicken Marsala is more of an American interpretation.
- Creamy: Adding cream creates a velvety, creamy texture that adds a luxurious element to the dish. This version is obviously much richer and a little thicker.
- Non-Creamy: The traditional approach to Chicken Marsala does not include cream. It relies solely on the Marsala wine, chicken broth, and other flavorings to create a savory and slightly sweet sauce. This version tends to have a lighter and more intense Marsala flavor, allowing the wine’s unique flavor to shine through.
How to Make Chicken Marsala
- Begin by grabbing some boneless, skinless chicken breasts and gently flatten them with either a rolling pin or a meat mallet. The goal here is to make them thin and uniform. Since this recipe is all about speedy cooking, thin chicken works best.
- Now, in a hot frying pan, pour a bit of olive oil and add a pat of butter. Let it sizzle, then gently lay in your chicken. You want them to turn a lovely golden color on each side, which will take about 4-5 minutes per side.
- Next comes rendering down the shallot, garlic and mushrooms. Give them a little time to deepen the flavor of the mushrooms.
- Add the Marsala wine and broth and allow this to simmer to reduce down just a bit.
- Add the chicken back and you’ve got yourself a delicious dinner with the most amazingly flavorful sauce.
What to serve with chicken marsala:
- Pasta: A classic choice is to serve it over cooked pasta like linguine, fettuccine, or even spaghetti. The pasta will soak up the delicious Marsala sauce.
- Mashed Potatoes: Creamy mashed potatoes make for a comforting and hearty side dish that complements the rich Marsala sauce.
- Egg Noodles: This is my favorite way of eating them.
- Side Vegetables: A side of steamed or sautéed vegetables like broccoli, asparagus, or green beans is often served to complement the meal and add a healthy element.
- Bread: Many Italian restaurants provide a basket of crusty bread or garlic bread on the table, perfect for sopping up any remaining sauce.
More Delicious Easy Chicken Dinner Ideas:
- Chicken Francese: If you’re a fan of tender, pan-fried chicken in a mouthwatering lemony sauce, Chicken Francese is a must-try.
- Creamy Lemon Chicken Piccata: For those who love the tangy goodness of lemon and capers, Creamy Lemon Chicken Piccata is a delightful twist on a beloved favorite.
- Baked Garlic Chicken: If you’re looking for a fuss-free yet incredibly flavorful chicken dish, Baked Garlic Chicken is the way to go.
CHICKEN MARSALA RECIPE
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Chicken Marsala
Description
Chicken Marsala is an Italian/American classic with pan fried thinly sliced chicken breasts topped with sautéed mushrooms in a marsala wine sauce.
Ingredients
For the Chicken:
- 2 Boneless Skinless Chicken breasts, flattened to even thickness
- Salt and black pepper, to taste
- ½ Cup Flour, for dredging
- 2 Tbsp. Olive oil
- 2 Tbsp. Unsalted Butter
For the Marsala Sauce:
- ½ Cup Marsala wine (dry or sweet, depending on your preference)
- ½ Cup Chicken broth
- 2 Cups Mushrooms, sliced (cremini or white button mushrooms work well)
- 1 Shallot, diced
- 2 Cloves Garlic, minced
- 2 Tbsp. Fresh Parsley, chopped
- Salt and black pepper, to taste
Instructions
- Prepare the Chicken:
- Place each chicken breast between two sheets of plastic wrap or parchment paper.
- Using a meat mallet or the flat side of a heavy skillet, gently pound the chicken breasts to an even thickness, about ½ inch thick.
- Dredge the Chicken:
- In a shallow dish, pour the flour. Add ÂĽ teaspoon salt and pepper and stir.
- Dredge each chicken breast in the flour, shaking off any excess. Ensure the chicken is evenly coated.
- Cook the Chicken:
- In a large skillet or frying pan, heat the olive oil and butter over medium-high heat.
- Add the chicken breasts to the skillet and cook for about 4-5 minutes on each side, or until they are golden brown and cooked through. The internal temperature should reach 165°F.
- Remove the chicken from the skillet and set it aside on a plate. Cover loosely with foil to keep it warm.
- Prepare the Marsala Sauce:
- In the same skillet, add another Tbsp of oil and butter if needed. Add the shallot, mushrooms and garlic. Sauté until the mushrooms release their liquid and begin to caramelize.
- Deglaze the Pan:
- Pour in the Marsala wine and chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the skillet. Turn the heat down to a simmer.
- Allow the sauce to simmer and reduce for about 10-15 minutes or until it thickens slightly.
- Finish the Dish:
- Return the cooked chicken to the skillet with the sauce and simmer for an additional 3-5 minutes.
- Serve:
- Garnish with chopped fresh parsley and serve alongside your favorite sides.
WHAT TO SERVE WITH THIS:
MASHED POTATOES
GREEN BEANS
It was the first time I made it. My husband has not ate the dish before but loved it. One of my new favorites.
I made this chicken Marsala and it turned out amazing made it before great recipe
truth! love this recipe! I use coconut mill instead of heavy cream and you would never know it!
I made this recipe 3 times so far. My husband really likes this chicken recipe.
Can you use chicken thighs with bone in?
I would not
Hi , this recipe looks yummy , I want to make it for dinner but I have one question we don’t drink wine in our religion, so what can I use instead of it please ?!.
There is nothing you can use to substitute the marsala and get that taste, I know others who do not drink or even use mouth wash unless it’s alcohol free, but will eat meals like this and it’s because when it comes to cooking with wine, vanilla extract, any alcohol is burned off with the high heat,, so there’s actually no alcohol left when it’s ready to eat. If you still are not comfortable then I would do a creamy lemon chicken pasta, and you can substitute chicken broth if recipie calls for wine. Hope this helps
Lovely tasty filling dinner with mushrooms.
This is one of the best recipes i’ve tried
wow that’s quite the compliment, thank you!
Delicious. I would like to make this dish as part of a buffet for 75 people. Do you think it would hold up well in chafing dishes for a few hours.
absolutely Thea!
I made 2 large pans. Took me longer to make, but was good and well worth it.
Did you make a lot for a party? This recipe is great for that!
Did you try it for a crowd.
yes it is one of my favorite recipes for a crowd actually because it cane easily be kept warm in a chafing dish or even reheated to be honest.
This looks absolutely amazing! Thank you for sharing!