Today, we’re diving into the rich, savory world of Chicken Marsala! This Italian-American dish is a true crowd-pleaser, combining tender chicken, earthy mushrooms, and a luscious Marsala wine sauce. It’s the perfect comfort food, but still retains its gourmet status.
The Secret to a Perfect Chicken Marsala
- The Chicken: The star of the show! Choose boneless, skinless chicken breasts for a quick and easy meal.
- The Mushrooms: Cremini or Portobello mushrooms are classic choices. Don’t be afraid to experiment with other varieties like shiitake or oyster mushrooms.
- The Marsala Wine: This fortified wine adds depth and complexity to the sauce. A good quality Marsala wine will make a significant difference in the final flavor.
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Want to see this recipe come to life? Check out this video where I walk you through the entire process, step-by-step!
A Step-by-Step Guide to Chicken Marsala
- Prep the Chicken: Dredge the chicken breasts in flour, then brown them in butter and olive oil.
- Sauté the Mushrooms: Sauté the mushrooms in the same pan, adding garlic and shallots for extra flavor.
- Create the Sauce: Deglaze the pan with Marsala wine, then add chicken broth, heavy cream, and a touch of lemon juice. Simmer until the sauce thickens.
- Combine and Serve: Return the chicken to the sauce and cook until it’s cooked through. Serve over pasta, rice, or your favorite side dish.
Tips for a Restaurant-Quality Dish
- Don’t Overcrowd the Pan: Cook the chicken and mushrooms in batches to ensure even browning.
- Taste and Adjust: The sauce should be rich and flavorful, but not too salty or sweet. Adjust the seasonings to your liking.
- Rest the Chicken: Let the cooked chicken rest for a few minutes before slicing. This will help the juices redistribute.
Elevate Your Dinner Party
Chicken Marsala is a versatile dish that can be adapted to suit any occasion. Serve it with a side of roasted vegetables, a crisp salad, or a creamy risotto. Don’t forget to pair it with a glass of your favorite red wine.
Thoughts
When I first filmed this video years ago, one of the most common questions I got was from viewers who didn’t want to use alcohol in the dish and were looking for a substitute. Marsala wine is what gives this dish its signature taste, and I haven’t been able to find a suitable replacement.
This simple recipe calls for marsala wine, sherry wine and fresh mushrooms. When choosing fresh mushrooms for your chicken marsala, look for tightly closed caps that don’t show any gills.
Don’t spend a lot of money on your cooking wines. But on the flip side, don’t buy something that you wouldn’t drink straight!
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Chicken Marsala
Ingredients
- 4 boneless skinless chicken breast halves pounded to about 1/4-inch thickness between two sheets of plastic wrap
- 1/2 cup all purpose flour
- 1 teaspoon salt
- 1 teaspoon fresh cracked pepper
- 1 tablespoon dried oregano
- 8-12 mushrooms sliced
- 1/4 cup olive oil
- 1/2 stick butter
- 1/2 cup marsala wine
- 1/4 cup sherry wine
Instructions
- First, pound the thawed chicken breast to about 1/4 inch thickness between two sheets of plastic wrap.
- Next, in a 13×9 casserole dish, mix together the flour, salt, pepper and oregano and mix well.
- Coat chicken breasts on both sides in flour mixture.
- Next, heat 1/4 cup olive oil and 1/2 stick butter in a large skillet over medium-high heat.
- When butter is melted, add the chicken and fry each side until browned, about 3 minutes on each side.
- To make the chicken marsala sauce, add sliced mushrooms to skillet and pour the wines over the top. Simmer 10-15 minutes, covered, until chicken is cooked through.
- Serve the chicken and sauce over cooked brown rice and top with grilled asparagus, if desired.
Video