Craving restaurant-quality Chicken Marsala without the hefty bill? Unlock the secret to creating tender chicken in a rich, savory Marsala sauce, all in just 30 minutes. Get ready to impress yourself with this surprisingly simple and delicious recipe!
Prep the Chicken
So, to kick things off with prepping the chicken, let's get started! First, you'll need 2 large chicken breasts – about 10 ounces each. Cut 'em in half horizontally; it's like giving them a little haircut! Or, you can use 4 boneless, skinless chicken thighs instead.
Next, cover each piece with a freezer bag, or go-between. Now, pound them until they're about 1/4 inch thick. I know, it feels a bit violent, but it really tenderizes the chicken!
Sprinkle your chicken with 1/2 teaspoon of salt and 1/2 teaspoon of pepper. After that, lightly dust with 1/4 cup of flour, shaking off any extra. Elevate your meal by creating something like stuffed chicken breasts, a dish that turns everyday ingredients into a sophisticated experience.
Now, your chicken's prepped and ready for its golden, crispy moment! This part's essential, trust me – it makes all the difference!
Prepare the Marsala Sauce Ingredients
Now, let's talk about the Marsala sauce – because, honestly, it is where all the magic happens! I always make sure all the ingredients are prepped, measured, and within arm's reach. It's kind of like lining up your tiny soldiers before a big battle–a delicious battle, that is!
Here's what you'll need to assemble:
- I dice two eschalots (shallots) into small squares to add a sweet, mild onion-like flavor.
- Mince a clove of garlic – no vampire will come near this dish, that's for sure!
- Slice two cups of white mushrooms—I think they add an earthy goodness to the sauce. Like Chicken Cacciatore, this dish also benefits from a savory sauce and fresh herbs.
You also need a cup of dry Marsala wine – the star ingredient! And don't forget half a cup each of chicken broth and heavy cream to make it all nice and saucy. A little salt and pepper will round it out, and you can also add fresh parsley for serving!
Cooking the Chicken
With Marsala sauce ingredients prepped and ready, let's shift our focus to cooking the chicken. First, grab those chicken cutlets you pounded – they're ready for their close-up!
Now, sprinkle half the salt, pepper, and flour on the surface of the cutlets. Rub it in, turn, and repeat. Don't be shy – both sides need some love! Shake off any extra – we don't want a floury mess.
Grab your butter and oil – you'll need half of what the measurement says, and fire up that stove to medium-high heat! Once it's melted and foamy, carefully place the chicken in the pan. Cook for 3-4 minutes until golden and crispy. Flip and cook the other side for 2 minutes. We're not going for shoe leather, just beautifully cooked chicken! Remove them and set them aside. You're doing great!
Making the Marsala Sauce
Now, for the magic! We're adding the Marsala wine! Increase the heat, and let it reduce by half – it's essential, trust me! Then, add the chicken stock and cream. This part brings it all together. Consider these key steps:
- Simmer it gently—don't boil it, folks!.
- Stir in salt and pepper. I always taste as I go!
- Simmer until that sauce is creamy—about 3-5 minutes!
Finally, nestle the chicken back in! Just to rewarm it. You don't want cold chicken!
Serving Suggestions
Once you've achieved that perfect creamy consistency for the Marsala sauce and gently reheated the chicken, let's talk serving—because what's a fantastic dish without equally great accompaniment?
I usually serve Chicken Marsala over mashed potatoes — the creamy sauce and fluffy potatoes is a match made in heaven! However, I can't deny that it goes just as well with rice. Fluffy white rice soaks up every bit of that delicious sauce!
Small pasta shapes — things like ditalini or even orzo– work great too. If you're feeling fancy, polenta is another excellent option. And if you're trying to keep things simple, a hunk of crusty bread is perfect for mopping up any leftover sauce! Hey, no judgement, I've done it myself!
Don't forget a sprinkle of fresh parsley for a little garnish. It makes everything look a little more fancy!
Short Recipe Version
Chicken Marsala Recipe (Short Version)
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4
Ingredients:
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 tablespoons butter
- 1/2 cup sliced mushrooms
- 1/2 cup Marsala wine
- 1/4 cup chicken broth
- 2 tablespoons chopped fresh parsley
Instructions:
- Pound chicken breasts to 1/4-inch thickness.
- Combine flour, salt, and pepper. Dredge chicken in flour mixture.
- Melt butter in a large skillet over medium-high heat.
- Cook chicken 3-4 minutes per side, until golden brown and cooked through. Remove chicken from skillet and set aside.
- Add mushrooms to the skillet and cook until softened, about 5 minutes.
- Pour in Marsala wine and chicken broth. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
- Return chicken to the skillet and simmer for 2-3 minutes, until sauce has thickened slightly and chicken is heated through.
- Garnish with fresh parsley and serve.
Nutrition Information (Per Serving; Estimated):
- Calories: 350
- Protein: 35g
- Fat: 15g
- Carbohydrates: 10g