Chicken Marsala is a wonderfully comforting dish that you can easily whip up for a speedy dinner or lunch. And if you want to impress your guests, it’s a fantastic choice too! The chicken turns out incredibly flavorful, all thanks to the delicious combination of Marsala wine, mushrooms, and shallots. It’s a true winner!
To serve this delightful dish, you have a few tasty options. It pairs perfectly with pasta, mashed potatoes, or rice, making it a versatile and satisfying meal.
The great thing about Chicken Marsala is that it suits any season. Whether it’s summer, fall, winter, or spring, this recipe will bring joy to your taste buds no matter the time of year.
And here’s the best part: preparing this dish won’t take much of your time. In just 30 minutes, you’ll have a fantastic meal ready to be savored.
I can’t recommend making this chicken dish enough. Once you try it, you’ll be hooked! So go ahead and give it a shot. I promise you won’t regret it. Don’t forget to tag me in your Instagram posts or stories, so I can see your amazing results. Enjoy every scrumptious bite!
How to make Chicken Marsala
To create thin slices of chicken, begin by cutting chicken halves in half lengthwise. If the pieces are still too thick, place plastic wrap over them and use a meat mallet to pound them until they reach a thickness of about ¼ inch (6mm).
Next, season the chicken pieces with salt and pepper. Dredge each piece of chicken in the flour, making sure to remove any excess flour.
In a large skillet, heat approximately 1 tablespoon of oil over medium-high heat. Add the chicken to the skillet and cook it on both sides until it becomes browned and fully cooked. If necessary, work in batches to ensure even cooking. Once cooked, remove the chicken from the skillet and set it aside on a plate.
Now, add 1 tablespoon of olive oil to the skillet. Cook the onion and garlic in the skillet for about 2 minutes until they become tender. Then, add the sliced mushrooms and continue cooking until the mushrooms become tender, which typically takes around 5-7 minutes. If the skillet becomes too dry during this process, add more oil as needed.
After the mushrooms are cooked, add Marsala wine to the skillet and allow it to boil for 1-2 minutes to burn off the alcohol. Then, add the chicken broth and let it cook for an additional 2 minutes to slightly reduce. Finally, add the cream and butter, stirring until the butter is fully melted. Return the cooked chicken back into the sauce and let it simmer for about 1-2 minutes. Garnish the dish with fresh parsley.
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- 1 pound (450g) skinless boneless chicken breast halves , pounded 1/4 inch (6mm) thick
- 1/3 cup (40g) flour
- Salt and freshly ground black pepper
- 1 shallot , diced
- 2 garlic cloves , minced
- 3 tbsp (42g) olive oil
- 9 oz (250g) Cremini Mushrooms , sliced
- 1/2 cup (120ml) Marsala wine
- 1/2 cup (120ml) chicken stock
- 3 tbsp (45g) whipping cream
- 1 tbsp (14g) Butter
- To pound the chicken in thin slices cut chicken halves in half lengthwise, and if still too thick place plastic wrap over the chicken pieces and using a meat mallet pound until ¼ inch (6mm) thick.
- Season chicken pieces with salt and pepper. Put flour in a plate and dredge each piece of chicken in flour discarding the excess.
- In a large skillet heat about 1 tbsp oil over medium high heat. Add the chicken and cook on both sides until browned and cooked throughout. If necessary work in batches. Remove chicken and set aside on plate.
- Add 1 tbsp olive oil and cook the onion and garlic for about 2 minutes until tender. Add the sliced mushrooms and cook until mushrooms are tender, for about 5-7 minutes more. If too dry add more oil.
- Add Marsala wine and boil for 1-2 minutes to burn the alcohol. Add the chicken broth, and cook 2 more minutes to reduce slightly. Add the cream and butter and stir until butter is melted. Return chicken back in the sauce and continue to simmer for about 1-2 minutes.
- Garnish with parsley and serve with fresh pasta.