Chicken Marsala, a dish synonymous with Italian-American comfort food, is surprisingly easy to make at home. Tender chicken cutlets simmered in a rich, savory sauce made with Marsala wine, mushrooms, and herbs – it’s a symphony of flavors that’s guaranteed to impress. This recipe breaks down each step, ensuring even novice cooks can create a restaurant-quality Chicken Marsala experience in their own kitchen. Forget complicated techniques and hard-to-find ingredients; this version is all about simplicity and deliciousness, letting the quality of the ingredients truly shine. We’ll guide you through every stage, from preparing the chicken to perfecting the luscious Marsala sauce. Get ready to elevate your weeknight dinner or impress your guests with this classic and comforting dish.
| Category | Value |
|---|---|
| Preparation Time | 20 minutes |
| Cooking Time | 30 minutes |
| Servings | 4 servings |
| Difficulty | Easy |
Nutrition per serving (approximate)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 450-550 kcal |
| Protein | 40-50g |
| Fat | 20-30g |
| Carbohydrates | 10-15g |
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Chicken breasts | 4 (about 6 oz each) | Pounded to 1/4-inch thickness |
| All-purpose flour | 1/2 cup | For dredging |
| Salt | 1 teaspoon | Or to taste |
| Black pepper | 1/2 teaspoon | Or to taste |
| Olive oil | 2 tablespoons | For cooking |
| Butter | 2 tablespoons | Unsalted |
| Mushrooms | 8 oz | Sliced (cremini or white button) |
| Shallots | 2 medium | Minced |
| Garlic | 2 cloves | Minced |
| Dry Marsala wine | 1 cup | Dry is preferred for savory dishes |
| Chicken broth | 1/2 cup | Low sodium |
| Fresh parsley | 2 tablespoons | Chopped, for garnish |
| Fresh thyme | 1 teaspoon | Chopped, optional |
Cooking Instructions
- Prepare the Chicken: In a shallow dish, combine the flour, salt, and pepper. Dredge each chicken breast in the flour mixture, shaking off any excess. Ensure the chicken is evenly coated for a beautiful golden-brown sear. The light coating of flour helps the chicken develop a delicious crust and slightly thickens the Marsala sauce.
- Sear the Chicken: Heat the olive oil and one tablespoon of butter in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken breasts in a single layer (you may need to work in batches to avoid overcrowding the pan). Sear for 3-4 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside. It’s crucial to get a good sear to build flavor for the sauce.
- Sauté the Mushrooms and Aromatics: Add the remaining tablespoon of butter to the skillet. Add the sliced mushrooms and cook for 5-7 minutes, or until softened and browned, stirring occasionally. Then, add the minced shallots and garlic to the skillet and cook for another 1-2 minutes, or until fragrant. Be careful not to burn the garlic, as it can become bitter. The shallots and garlic create a flavorful base for the Marsala sauce.
- Deglaze with Marsala Wine: Pour the Marsala wine into the skillet and bring to a simmer, scraping up any browned bits from the bottom of the pan. These browned bits, also known as fond, are packed with flavor and will enhance the richness of the sauce. Reduce the wine by half, which should take about 5-7 minutes. Reducing the wine concentrates its flavor and removes some of the alcohol.
- Add Chicken Broth and Thicken the Sauce: Pour in the chicken broth and bring to a simmer. Continue to simmer for another 3-5 minutes, or until the sauce has slightly thickened. The chicken broth adds depth to the sauce and helps create a luscious consistency.
- Return Chicken to the Pan: Return the seared chicken breasts to the skillet and nestle them into the Marsala sauce. Spoon the sauce over the chicken to coat it evenly.
- Simmer and Finish: Reduce the heat to low, cover the skillet, and simmer for 5-7 minutes, or until the chicken is heated through and the sauce has further thickened. This allows the chicken to absorb the flavors of the sauce.
- Garnish and Serve: Sprinkle the chopped fresh parsley and thyme (if using) over the Chicken Marsala. Serve immediately over pasta, mashed potatoes, or rice. A squeeze of fresh lemon juice can also brighten the flavors just before serving.
This Chicken Marsala recipe is incredibly versatile. You can customize it to your liking by adding different types of mushrooms, such as shiitake or oyster mushrooms, for a more complex flavor profile. You can also adjust the amount of Marsala wine to suit your taste. For a richer sauce, add a splash of heavy cream at the end of cooking. If you don’t have shallots on hand, you can substitute them with yellow onion.
Serving Suggestions
Chicken Marsala is traditionally served with pasta, such as spaghetti or fettuccine. The creamy sauce coats the pasta beautifully, creating a comforting and satisfying meal. Mashed potatoes are another excellent choice, as they provide a creamy base for the rich Marsala sauce. Rice, particularly risotto, is also a great option for soaking up the flavorful sauce. For a lighter meal, serve Chicken Marsala with a side of roasted vegetables, such as asparagus or broccoli. A simple green salad also complements the richness of the dish. Don’t forget to serve a crusty bread alongside to soak up every last drop of the delicious sauce. A glass of dry red wine, such as Chianti or Pinot Noir, pairs perfectly with Chicken Marsala.
Tips and Variations for Perfect Chicken Marsala
- Pound the Chicken Evenly: Ensure the chicken breasts are pounded to an even thickness of about 1/4 inch. This will help them cook evenly and quickly. Use a meat mallet or rolling pin to gently pound the chicken between two sheets of plastic wrap.
- Don’t Overcrowd the Pan: When searing the chicken, avoid overcrowding the skillet. Overcrowding will lower the temperature of the pan and result in steamed, rather than seared, chicken. Work in batches if necessary.
- Use Good Quality Marsala Wine: The quality of the Marsala wine will significantly impact the flavor of the dish. Opt for a dry Marsala wine for a more savory flavor profile. Sweet Marsala can be used, but it will result in a sweeter sauce.
- Adjust the Thickness of the Sauce: If the sauce is too thin, simmer it for a few more minutes until it reaches your desired consistency. If it’s too thick, add a splash of chicken broth or water.
- Add a Touch of Lemon: A squeeze of fresh lemon juice at the end brightens the flavors and adds a touch of acidity that balances the richness of the dish.
- Make it Creamy: For a creamier sauce, stir in a tablespoon or two of heavy cream or crème fraîche at the end of cooking.
- Add Some Heat: For a spicy kick, add a pinch of red pepper flakes to the skillet along with the shallots and garlic.
- Make it Ahead: Chicken Marsala can be made ahead of time. Prepare the dish up to the simmering step and then refrigerate it. When ready to serve, simply reheat it in the skillet over low heat until heated through.
This recipe for Chicken Marsala is more than just a meal; it’s an experience. It’s about creating a comforting and satisfying dish that brings people together. With its rich, savory sauce and tender chicken, Chicken Marsala is sure to become a family favorite. So, gather your ingredients, follow these simple steps, and get ready to enjoy a taste of Italy in your own home. This Chicken Marsala will soon be requested by everyone you serve it to. The flavor profile and simplicity of the recipe make it a winner every time. You and your loved ones will be sure to enjoy this delightful Chicken Marsala.
The key to exceptional Chicken Marsala lies in the quality of the ingredients. Opt for fresh, high-quality mushrooms and shallots for the best flavor. Don’t skimp on the Marsala wine; it’s the star of the show! And remember, a little bit of patience goes a long way. Allowing the sauce to simmer and reduce properly will result in a richer, more flavorful dish. Enjoy your homemade Chicken Marsala!
