Description
Chicken Marsala with Mushrooms
Ingredients:
4 boneless, skinless chicken breasts
1/2 cup all-purpose flour (for dredging)
1/2 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
2 tbsp butter
1 cup mushrooms, sliced
3/4 cup Marsala wine
3/4 cup chicken stock
1/2 cup shredded mozzarella or provolone cheese
2 tbsp fresh parsley, chopped
Instructions:
Prepare the Chicken:
Pound the chicken breasts to an even thickness.
In a shallow dish, mix flour, salt, and pepper. Dredge each chicken breast in the mixture, shaking off excess.
Cook the Chicken:
Heat olive oil and 1 tbsp of butter in a large skillet over medium heat.
Cook the chicken for 4–5 minutes on each side, until golden brown. Remove and set aside.
Cook the Mushrooms:
In the same skillet, add the remaining butter. Sauté the mushrooms for 3–4 minutes until tender.
Make the Sauce:
Deglaze the skillet with Marsala wine, scraping up any browned bits. Add chicken stock and simmer for 5–7 minutes to reduce slightly.
Combine Chicken and Sauce:
Return the chicken to the skillet, spooning the sauce and mushrooms over the top. Simmer for another 5 minutes, ensuring the chicken is fully cooked.
Add Cheese:
Sprinkle shredded mozzarella or provolone over the chicken. Cover the skillet and cook for 2–3 minutes until the cheese melts.
Garnish and Serve:
Sprinkle fresh parsley over the dish and serve hot. Pair it with mashed potatoes, pasta, or steamed vegetables for a complete meal!
Enjoy this creamy, flavorful Chicken Marsala!
Step-by-Step Guide
For perfect results, follow these detailed steps. First, ensure your chicken breasts are uniform in thickness by placing them between plastic wrap and gently pounding them to about 1/2 inch. This guarantees even cooking. When dredging, thoroughly coat each breast in the seasoned flour, then let them rest on a wire rack for 5 minutes to help the coating adhere. For cooking, your skillet should be hot enough that the oil shimmers but doesn’t smoke before adding the chicken. Listen for a gentle sizzle. After removing the chicken, don’t rush the sauce. Let the Marsala wine simmer vigorously for a minute to cook off the alcohol before adding the stock. The final simmer with the chicken allows the flavors to meld and the sauce to thicken to a rich, glossy consistency.
Serving Suggestions
This rich and savory dish pairs beautifully with sides that complement its creamy sauce. Classic pairings include creamy mashed potatoes, buttered egg noodles, or polenta. For a lighter option, serve with roasted asparagus, garlic green beans, or a simple arugula salad with a lemon vinaigrette to cut through the richness. A crusty baguette is essential for soaking up every last drop of the delicious Marsala sauce.
How-to Summary
In brief: Pound chicken to even thickness, dredge in seasoned flour, and pan-fry until golden. Set aside. Sauté mushrooms in the same pan. Deglaze with Marsala wine, add chicken stock, and simmer to reduce. Return chicken to the pan, spoon sauce over, and simmer until cooked through. Top with cheese, cover to melt, garnish with parsley, and serve.
Frequently Asked Questions
Can I use a different wine if I don’t have Marsala?
Authentic Marsala wine has a unique, slightly sweet and nutty flavor. While a dry sherry is the closest substitute, you can use a combination of dry white wine and a teaspoon of sugar in a pinch, though the flavor profile will differ.
How can I make this dish gluten-free?
Simply replace the all-purpose flour with a 1:1 gluten-free flour blend for dredging. Ensure your chicken stock is certified gluten-free.
What’s the best way to 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 chicken stock to revive the sauce.
Can I use pre-sliced mushrooms?
Yes, pre-sliced mushrooms work perfectly to save time. Cremini or baby bella mushrooms are excellent for their deeper flavor compared to white button mushrooms.
Is it necessary to pound the chicken breasts?
Yes, this step is crucial. It ensures the chicken cooks evenly and quickly, preventing the thinner ends from drying out before the thicker center is cooked through.
Common Mistakes to Avoid
- Overcrowding the Skillet: Cook the chicken in batches if necessary. Crowding steams the chicken instead of creating a golden sear.
- Using “Cooking Marsala”: Avoid products labeled “Cooking Marsala” which contain salt and additives. Use a decent-quality dry or sweet Marsala from the wine aisle for the best flavor.
- Not Letting the Sauce Reduce: Simmer the wine and stock adequately to concentrate flavors and achieve a proper sauce consistency, not a watery broth.
- Moving the Chicken Too Soon: Let the chicken cook undisturbed for the first 4-5 minutes to develop a proper crust before flipping.
Conclusion
Mastering Chicken Marsala with Mushrooms is about technique: perfect searing, proper deglazing, and patient simmering. This restaurant-quality dish, with its tender chicken, earthy mushrooms, and luxurious, cheesy sauce, is surprisingly achievable at home. By following this enhanced guide and avoiding common pitfalls, you can create a consistently impressive and comforting meal that’s sure to become a family favorite. Enjoy the process and the delicious results!