Description
Easy Chicken Marsala
Ingredients
4 boneless, skinless chicken breasts
1/2 cup all-purpose flour (for dredging)
2 tbsp olive oil
2 tbsp unsalted butter
1 cup mushrooms, sliced
2 cloves garlic, minced
1/2 cup Marsala wine
1/2 cup chicken broth
Salt and pepper to taste
Fresh parsley (for garnish)
Directions
Flatten chicken breasts to an even thickness and season with salt and pepper. Dredge in flour, shaking off any excess.
Heat olive oil and 1 tbsp butter in a skillet over medium heat. Cook chicken for 4-5 minutes on each side, or until golden brown. Remove and set aside.
Add the remaining butter to the skillet. Sauté mushrooms for 4-5 minutes until softened, then stir in garlic and cook for 1 minute.
Pour in Marsala wine and chicken broth, scraping the bottom of the skillet to deglaze. Bring to a simmer.
Return chicken to the skillet and cook for 5-7 minutes, or until the sauce thickens slightly and the chicken is cooked through (internal temperature of 165°F/74°C).
Garnish with fresh parsley and serve with mashed potatoes, pasta, or steamed vegetables.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 300 kcal per serving
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Step-by-Step Guide
Follow these detailed steps for perfect Chicken Marsala every time. First, place each chicken breast between two sheets of plastic wrap and use a meat mallet or rolling pin to pound them to an even 1/2-inch thickness. This ensures even cooking. Season both sides generously with salt and pepper. Place the flour in a shallow dish and dredge each breast, coating lightly and shaking off all excess flour. This light coating is key for a delicate crust, not a pasty one.
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat until the butter is foaming. Add the chicken and cook undisturbed for 4-5 minutes per side until deeply golden brown. Do not overcrowd the pan; cook in batches if necessary. Transfer the chicken to a plate. Add the remaining butter to the same skillet. Add the mushrooms and cook, stirring occasionally, until they have released their liquid and are browned. Add the minced garlic and cook for just 30 seconds until fragrant to avoid burning.
Carefully pour in the Marsala wine and chicken broth. Use a wooden spoon to scrape up all the flavorful browned bits (fond) from the bottom of the pan. This is where the deep flavor lives. Bring the sauce to a lively simmer and let it reduce for 2-3 minutes. Return the chicken and any accumulated juices to the skillet, spooning the sauce over the top. Simmer for 5-7 minutes until the chicken reaches 165°F internally and the sauce has thickened to a glossy, coating consistency.
Serving Suggestions
This rich, savory dish pairs beautifully with sides that can soak up the luxurious sauce. Creamy mashed potatoes or soft polenta are classic choices. For a lighter option, serve over angel hair pasta or a bed of steamed greens like spinach or broccoli. A simple arugula salad with a lemon vinaigrette provides a perfect bitter contrast to the sweet Marsala sauce.
How-to Summary
Pound chicken to an even thickness, season, and dredge in flour. Pan-sear in oil and butter until golden, then set aside. In the same pan, sauté mushrooms and garlic. Deglaze with Marsala wine and chicken broth, scraping up the browned bits. Simmer the sauce, return the chicken to the pan, and cook until the sauce thickens and the chicken is cooked through. Garnish with fresh parsley.
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 1/4 cup white grape juice with 1/4 cup brandy or chicken broth for a non-alcoholic version, though the flavor profile will change.
Why is my sauce too thin?
Your sauce likely needs more reduction time. After adding the chicken back, let it simmer uncovered until the sauce coats the back of a spoon. You can also create a quick slurry with 1 tsp of cornstarch and 1 tbsp of water, whisk it in, and simmer for 1 minute.
What type of mushrooms work best?
Cremini (baby bella) mushrooms are ideal for their robust flavor, but white button mushrooms work perfectly well. For a gourmet touch, try a mix with some sliced shiitakes.
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 loosen the sauce, or in the microwave at reduced power.
Can I make this dish ahead of time?
You can prep the components: pound and season the chicken, slice the mushrooms, and mince the garlic. For best results, cook the dish just before serving, as the chicken can become tough upon reheating.
Common Mistakes to Avoid
- Not pounding the chicken: Uneven thickness leads to overcooked edges and undercooked centers.
- Using too much flour: A thick, caked-on dredge will result in a gummy coating and can make the sauce pasty.
- Moving the chicken too soon: Let it sear undisturbed to develop a proper golden-brown crust.
- Burning the garlic: Add it after the mushrooms are soft and cook for only 30-60 seconds.
- Using “cooking Marsala”: Seek out a decent-quality dry Marsala from a wine shop for the best, non-cloying flavor.
Conclusion
This Easy Chicken Marsala recipe proves that a restaurant-quality, elegant meal is entirely achievable in your own kitchen in about 30 minutes. The combination of tender pan-seared chicken, earthy mushrooms, and a rich, velvety Marsala wine sauce creates a timeless dish that is sure to impress. By following the step-by-step guide and avoiding common pitfalls, you’ll master a versatile classic perfect for both weeknight dinners and special occasions. Serve it with your favorite sides, garnish with fresh parsley, and enjoy the comforting, sophisticated flavors.