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Classic Chicken Marsala Recipe

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★★★★★

4.5 from 127 reviews

Classic Chicken Marsala is a rich and savory Italian-American dish featuring tender chicken breasts cooked in a luscious sauce made from Marsala wine, mushrooms, shallots, and cream. This recipe delivers a perfect balance of flavors with a creamy, slightly sweet mushroom sauce that pairs wonderfully with pasta or mashed potatoes.

Ingredients

Scale

Chicken and Coating

  • 1½ pounds boneless skinless chicken breasts, pounded ¼-inch thick
  • 3 tablespoons all-purpose flour
  • ¾ teaspoon salt, plus more to taste
  • ¼ teaspoon freshly ground black pepper

Cooking Ingredients

  • 1 tablespoon olive oil
  • 3 tablespoons unsalted butter, divided
  • 1 (8-ounce) package pre-sliced bella or button mushrooms
  • 3 tablespoons finely chopped shallots (from 1 medium shallot)
  • 2 cloves garlic, minced

Sauce

  • ⅔ cup chicken broth
  • ⅔ cup dry Marsala wine
  • ⅔ cup heavy cream
  • 2 teaspoons chopped fresh thyme

Garnish

  • 2 tablespoons chopped fresh Italian parsley (optional)

Instructions

  1. Prepare Chicken: In a ziplock bag, combine the flour, ¾ teaspoon salt, and ¼ teaspoon freshly ground black pepper. Add the pounded chicken breasts to the bag, seal it, and shake well to evenly coat the chicken pieces with the flour mixture.
  2. Cook Chicken: Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Shake off any excess flour from the chicken, then add the pieces to the hot pan. Cook for 5 to 6 minutes, flipping once, until the chicken is golden brown and cooked through. Remove the chicken to a plate and set aside.
  3. Sauté Mushrooms: In the same skillet, melt the remaining 1 tablespoon of butter. Add the sliced mushrooms and cook for 3 to 4 minutes, stirring frequently, until the mushrooms are softened and browned.
  4. Add Aromatics: Stir in the finely chopped shallots, minced garlic, and ¼ teaspoon salt. Cook for 1 to 2 minutes until the shallots are fragrant and softened.
  5. Make Sauce: Pour in the chicken broth, dry Marsala wine, and heavy cream. Add the chopped fresh thyme, an additional ¼ teaspoon salt, and ⅛ teaspoon black pepper. Scrape the bottom of the pan to release any browned bits. Bring the sauce to a gentle boil and cook uncovered for 10 to 15 minutes, until the sauce reduces by half and thickens slightly.
  6. Simmer Chicken in Sauce: Return the cooked chicken and any accumulated juices to the skillet. Reduce the heat to low and simmer for 2 to 3 minutes, allowing the sauce to thicken a little more and the chicken to absorb the flavors.
  7. Garnish and Serve: Sprinkle with chopped fresh Italian parsley, if desired, and serve the Chicken Marsala hot with your choice of side.

Notes

  • Pounding the chicken to ¼-inch thickness ensures even cooking and tender texture.
  • Use dry Marsala wine for the authentic slightly sweet flavor; avoid cooking wines.
  • For a lighter variation, you can substitute heavy cream with half-and-half but the sauce may be less rich.
  • This dish pairs well with pasta, mashed potatoes, or crusty bread to soak up the delicious sauce.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, warm gently over low heat to prevent breaking the cream sauce.

Keywords: Chicken Marsala, Italian chicken recipe, Marsala wine sauce, mushroom chicken, creamy chicken skillet

Find it online: https://leofoster.com/classic-chicken-marsala-recipe/