Description
Chicken Marsala with Mushroom Sauce
Ingredients
For the Chicken:
2 large chicken breasts (halved lengthwise into cutlets)
1/2 cup all-purpose flour (for dredging)
Salt and pepper to taste
2 tbsp olive oil
2 tbsp butter
For the Marsala Sauce:
1 cup cremini or button mushrooms (sliced)
1/2 cup Marsala wine
1/2 cup chicken broth
1/4 cup heavy cream (optional, for a creamier sauce)
2 cloves garlic (minced)
1 tsp fresh parsley (chopped, for garnish)
Directions
Prepare the Chicken: Season chicken cutlets with salt and pepper. Dredge each cutlet in flour, shaking off the excess.
Cook the Chicken: Heat olive oil and butter in a skillet over medium heat. Sear the chicken for 3-4 minutes per side until golden brown. Remove and set aside.
Sauté the Mushrooms: In the same skillet, add the sliced mushrooms and garlic. Sauté for 5 minutes until mushrooms are browned and tender.
Make the Sauce: Deglaze the skillet with Marsala wine, scraping up any browned bits. Add chicken broth and simmer for 3-4 minutes to reduce slightly. Stir in heavy cream, if using.
Combine: Return the chicken to the skillet and simmer for another 5 minutes, spooning the sauce over the chicken until fully cooked.
Serve: Plate the chicken, spoon the mushroom sauce on top, and garnish with fresh parsley. Serve with pasta or mashed potatoes.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories: 420 kcal per serving
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Step-by-Step Guide
Follow these detailed instructions for perfect Chicken Marsala. First, ensure your chicken breasts are halved into thin, even cutlets for quick, even cooking. Place flour seasoned with salt and pepper in a shallow dish. Dredge each cutlet thoroughly, then tap firmly to remove all excess flour—this prevents a pasty sauce. In a large skillet, heat the oil and butter over medium heat until the butter foams. Add the chicken without crowding, working in batches if needed. Sear undisturbed for 3-4 minutes per side until a deep golden crust forms. Remove to a plate.
In the same skillet, add the mushrooms and garlic. Sauté, stirring occasionally, until the mushrooms have released their liquid and are deeply browned. Pour in the Marsala wine to deglaze, using a wooden spoon to scrape all the flavorful browned bits from the pan bottom. Add the chicken broth and bring to a simmer, allowing it to reduce for about 4 minutes. For a luxurious finish, stir in the heavy cream. Finally, return the chicken and any accumulated juices to the skillet, simmering for 5 minutes to heat through and finish cooking.
Serving Suggestions
This rich, savory dish pairs beautifully with sides that complement its sauce. Classic options include fettuccine pasta, creamy mashed potatoes, or soft polenta. For a lighter accompaniment, try roasted asparagus, garlic sautéed spinach, or a simple arugula salad with a lemon vinaigrette to cut through the richness. Garnish with extra fresh parsley or a sprinkle of grated Parmesan cheese.
How-to Summary
To make Chicken Marsala: pound chicken into cutlets, dredge in seasoned flour, and pan-sear until golden. Remove chicken. In the same pan, sauté mushrooms and garlic, then deglaze with Marsala wine. Add chicken broth (and optional cream), simmer to reduce, then return chicken to the pan to finish cooking in the sauce.
Frequently Asked Questions
Can I use a substitute for Marsala wine?
Yes, in a pinch, you can use a dry sherry or a combination of half dry white wine and half broth with a pinch of sugar. The flavor will be different but still delicious.
How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over low heat with a splash of broth to refresh the sauce.
Is the heavy cream necessary?
No, the cream is optional. The sauce will be thinner and more traditional without it, but the cream adds a lovely richness and helps thicken the sauce.
My sauce is too thin. How can I thicken it?
Create a quick slurry by mixing 1 teaspoon of cornstarch with 1 tablespoon of cold water. Whisk this into the simmering sauce and cook for 1-2 minutes until thickened.
What type of mushrooms work best?
Cremini mushrooms are ideal for their robust flavor, but white button mushrooms work perfectly. For a gourmet touch, use a mix of wild mushrooms like shiitake or oyster.
Common Mistakes to Avoid
- Overcrowding the Pan: Searing too many cutlets at once steams the chicken instead of creating a golden crust. Cook in batches.
- Not Shaking Off Excess Flour: Leftover loose flour will burn in the pan and make the sauce lumpy and pasty.
- Using High Heat for the Sauce: After deglazing, maintain a gentle simmer. Boiling can cause the sauce to reduce too quickly or the cream to separate.
- Substituting with “Cooking Marsala”: Avoid products labeled “Cooking Marsala” as they are often salted. Use a drinkable dry or sweet Marsala from the wine aisle for the best flavor.
Conclusion
Chicken Marsala is a restaurant-quality dish that is deceptively simple to make at home. By following this guide and avoiding common pitfalls, you can create a meal that is both elegant and comforting. The key lies in building layers of flavor—from the perfectly seared chicken to the rich, mushroom-studded Marsala sauce. With its straightforward technique and impressive results, this recipe is sure to become a cherished staple in your dinner rotation.