why make this recipe
Chicken Marsala is a delightful dish that brings the rich flavors of Italian cuisine right to your home. With tender chicken coated in a savory mushroom sauce enhanced by the sweetness of Marsala wine, it’s a crowd-pleaser for family dinners or special occasions. This recipe is simple to prepare, making it a perfect choice for beginners and seasoned cooks alike.
how to make Chicken Marsala
Ingredients
- 2 large chicken breasts
- 1/4 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons olive oil (divided)
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 8 ounces button mushrooms (or cremini; thinly sliced)
- 3/4 cup Marsala wine
- 1/2 cup heavy cream
- 2 tablespoons butter
Directions
- Cut the chicken in half lengthwise to make 4 thinner cutlets. In a shallow dish or plate, combine the flour, salt, and black pepper. Add the chicken and dredge each piece completely in the flour mixture.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. When it’s hot, add the chicken and cook for 3-4 minutes on each side until golden brown. It’s okay if the chicken is not fully cooked at this stage. We will finish cooking it in the sauce. Remove the chicken to a plate.
- Add the remaining 2 tablespoons of oil to the skillet. Add the onions and cook for 3 minutes until softened. Add the garlic and cook for 30 seconds.
- Add the mushrooms, and cook for 4-5 minutes until most of their moisture has been released.
- Add the Marsala wine and bring to a boil. Let the mixture bubble for 3-5 minutes until it has reduced in volume by half.
- Stir in the heavy cream and butter. Add back the chicken and cook for another 3-4 minutes until the chicken is cooked through and the sauce has thickened slightly. Enjoy!
how to serve Chicken Marsala
Chicken Marsala is delicious served over pasta, rice, or mashed potatoes. You can also pair it with a fresh green salad or steamed vegetables for a balanced meal. Garnish with fresh parsley or herbs for added color and flavor.
how to store Chicken Marsala
If you have leftovers, allow the Chicken Marsala to cool completely. Place it in an airtight container and store it in the refrigerator for up to 3 days. You can also freeze it for up to 2 months. To reheat, simply warm it in a skillet over medium heat until heated through.
tips to make Chicken Marsala
- Use thinly sliced chicken breasts for quicker cooking and tenderness.
- For extra flavor, let the chicken marinate in the flour and seasonings for 30 minutes before cooking.
- Use high-quality Marsala wine for the best flavor.
- Experiment with different mushrooms to suit your taste.
variation
You can customize Chicken Marsala by adding ingredients like spinach, sun-dried tomatoes, or even capers for a different twist. For a lighter version, try using chicken thighs or substituting the heavy cream with a lighter cream alternative.
FAQs
1. Can I make Chicken Marsala ahead of time?
Yes, you can prepare the sauce and cook the chicken ahead. Just combine them right before serving.
2. What can I serve with Chicken Marsala?
It pairs well with pasta, rice, or crusty bread to soak up the sauce. A side salad or steamed veggies also work great!
3. Is Marsala wine necessary for this recipe?
Marsala wine gives a unique flavor, but if you don’t have it, you can substitute with a dry white wine mixed with a little bit of grape juice for sweetness.
Chicken Marsala
A delightful Italian dish featuring tender chicken in a rich mushroom and Marsala wine sauce, perfect for family dinners.
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
- 2 large chicken breasts
- 1/4 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons olive oil (divided)
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 8 ounces button mushrooms (or cremini; thinly sliced)
- 3/4 cup Marsala wine
- 1/2 cup heavy cream
- 2 tablespoons butter
Instructions
- Cut the chicken in half lengthwise to make 4 thinner cutlets. In a shallow dish or plate, combine the flour, salt, and black pepper. Add the chicken and dredge each piece completely in the flour mixture.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. When it’s hot, add the chicken and cook for 3-4 minutes on each side until golden brown. Remove the chicken to a plate.
- Add the remaining 2 tablespoons of oil to the skillet. Add the onions and cook for 3 minutes until softened. Add the garlic and cook for 30 seconds.
- Add the mushrooms, and cook for 4-5 minutes until most of their moisture has been released.
- Add the Marsala wine and bring to a boil. Let the mixture bubble for 3-5 minutes until it has reduced in volume by half.
- Stir in the heavy cream and butter. Add back the chicken and cook for another 3-4 minutes until the chicken is cooked through and the sauce has thickened slightly. Enjoy!
Notes
Serve with pasta, rice, or mashed potatoes. Garnish with fresh parsley or herbs.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Italian
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 80mg
