Chicken Marsala
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4
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Course
Main Course
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Cuisine
Italian
Chicken Marsala
Description
This Chicken Marsala recipe features butterfly-cut and pounded chicken breasts, seasoned and dredged in flour before searing in butter and olive oil until cooked through. Separately, cremini mushrooms are sautéed with garlic, then combined with a sauce made by reducing Marsala wine and chicken broth, flavored with thyme, oregano, and optionally sweetened to balance acidity.
The sauce is returned to the pan, thickened with a cornstarch slurry and enriched with heavy cream, resulting in a silky texture that coats the chicken. The mushrooms add an earthy depth and the herbs contribute aromatic nuance. The final dish balances the wine's sweetness with savory and creamy elements.
Chicken Marsala is commonly served alongside mashed potatoes, pasta, or steamed vegetables. It is a dish where tender chicken and a flavorful mushroom sauce create a satisfying main course for dinners.
Adjusting the Marsala to broth ratio can moderate the wine's intensity. Adding a pinch of sugar can help if the wine lacks natural sweetness. If the sauce becomes too thick or thin, modifying with additional broth or cornstarch slurry will restore the desired consistency.
Ingredients
- 1 1/4 cups marsala wine dry
- 1 1/4 cups chicken broth unsalted
- 2 (10 - 11 oz) chicken breast butterflied and halved, pounded to an even thickness, boneless, skinless
- salt freshly ground
- black pepper freshly ground
- 1/3 cup all-purpose flour
- 2 Tbsp butter unsalted
- 2 Tbsp olive oil
- 8 oz. cremini mushrooms sliced
- 3 garlic minced (1 Tbsp, cloves
- 1 tsp thyme or scant 1/2 tsp dried, minced fresh
- 1 tsp oregano or scant 1/2 tsp dried, minced, fresh
- 1 1/2 tsp cornstarch whisked with 1 Tbsp chicken broth (in a small bowl until well combined)
- 1/3 cup heavy cream
- 1 Tbsp parsley fresh, minced
Instructions
- Add marsala wine and chicken broth to a medium saucepan. Heat over medium-high heat, bring to a boil, then reduce heat to medium and let gently boil until reduced to 1 cup**, about 15 minutes.
- Meanwhile season both sides of chicken with salt and pepper. Dredge each side in flour.
- Melt 1 Tbsp butter with 1 Tbsp olive oil in a 12-inch skillet over medium-high heat. Add chicken pieces and let sear until cooked through (165 in center), turning once halfway through, about 10 - 12 minutes.
- Transfer chicken to a plate. Tent with foil.
- Reduce burner temperature to medium heat. Melt remaining 1 Tbsp butter with 1 Tbsp olive oil, add mushrooms.
- Sauté mushrooms, just tossing occasionally (and increasing burner temp slightly as needed to encourage browning), until mushrooms have shrunk and are golden brown, about 8 minutes. Add garlic during last 1 minute of sautéing.
- Remove pan from heat then pour in marsala reduction***, thyme and oregano.
- Return to heat, bring to a simmer, while scraping up browned bits from the bottom, then stir in cornstarch chicken broth mixture. Stir until thickened****.
- Off heat stir in heavy cream, season sauce with salt and pepper to taste. Return chicken breasts to pan, spoon sauce over top.
- Sprinkle with parsley and serve immediately.
Notes
- Adjust the Marsala wine and chicken broth ratio to moderate the wine's flavor as preferred.
- Add a pinch of sugar if the Marsala wine is overly dry to balance acidity.
- Modify sauce thickness by adding extra chicken broth if too thick or cornstarch slurry if too thin.
User Reviews
Overall Rating
5
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