Best Chicken Marsala
User Reviews
4.9
Best Chicken Marsala
Description
This Chicken Marsala recipe starts by slicing large boneless, skinless chicken breasts into thinner cutlets, creating even pieces that cook quickly and evenly. The cutlets are seasoned with salt and pepper and coated in a light layer of cornstarch or other flour before searing in olive oil and butter. This technique creates a crisp, flavorful crust without overcooking the interior.
After removing the chicken, the pan is used to sauté cremini mushrooms, finely chopped shallots, and minced garlic until browned and aromatic. Deglazing with chicken broth and Marsala wine introduces depth and a touch of sweetness. Heavy cream is added to thicken the sauce, which simmers until reduced by half, providing a smooth, rich coating. The chicken is returned to the pan to finish cooking in the sauce and absorb flavors.
This dish pairs well with steamed vegetables, mashed potatoes, or pasta to complement its creamy mushroom sauce and tender meat. While Marsala wine contributes complexity, most alcohol evaporates during simmering, making it suitable for varied diners.
To store leftovers, keep in an airtight container in the refrigerator for 3 to 4 days or freeze for up to 3 months. Reheat gently on low heat to maintain sauce texture. Opened Marsala wine bottles can be refrigerated and used within a couple of months for future recipes.
Ingredients
For the chicken
- 2 chicken breast large, boneless, skinless
- ¼ cup cornstarch or other flour
- 1 teaspoon kosher salt
- ½ teaspoon black pepper ground
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon butter unsalted
For the sauce
- 2 tablespoons butter unsalted
- 8 ounces cremini mushrooms thinly sliced, or baby bella mushrooms
- ¼ cup shallot from about 1 large shallot, finely chopped
- 4 garlic minced, cloves
- 1 cup chicken broth
- ¾ cup marsala wine
- ½ cup heavy cream
- 2 tablespoons parsley finely chopped, fresh
Instructions
- Slice chicken breasts. Cut the chicken breasts in half lengthwise, making 4 thinner cutlets.
- Season the chicken. Mx the flour, salt, and pepper in a shallow dish or bowl. Dredge the chicken in the mixture, coating both sides.
- Sear the chicken. Heat the oil and butter in a large skillet over medium-high heat. Sear the chicken for 3 to 4 minutes per side, until it has a golden crust. It's okay if it's not fully cooked through at this point, as it will simmer again. Use tongs to remove the chicken to a plate.
- Saute the mushrooms. Melt the butter in the pan. Add the mushrooms and saute for 2 to 3 minutes, stirring occasionally, until lightly browned. Add the garlic and shallot and saute for another 30 seconds.
- Make the sauce. Add the broth, Marsala wine, and heavy cream to deglaze the pan. Stir together and bring the liquid to a boil, then lower the heat and simmer until it's thickened and reduced by half, about 10 to 15 minutes.
- Return the chicken. Add the chicken back to the pan, spoon the sauce over it, and simmer until the chicken is warmed through, about 2 to 3 minutes. Sprinkle with freshly chopped parsley before serving.
Notes
- Use a dry or semi-dry Marsala wine to balance savory flavors without overwhelming sweetness.
- Most alcohol cooks off during simmering, making the dish generally suitable for children.
- Store leftovers in the refrigerator for up to 4 days or freeze up to 3 months in airtight containers.
- Reheat gently on low heat or in short microwave bursts to avoid sauce separation.
- Opened Marsala wine can be refrigerated and used within a couple of months for cooking or drinking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 444 kcal
% Daily Value*
| Calories | 444kcal | 22% |
| Carbohydrates | 21g | 7% |
| Protein | 16g | 32% |
| Fat | 28g | 43% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 92mg | 31% |
| Sodium | 686mg | 29% |
| Potassium | 662mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 887IU | 18% |
| Vitamin C | 6mg | 7% |
| Calcium | 57mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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