Chicken Marsala
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
15 mins
-
Servings
4
-
Calories
524 kcal
-
Course
Main Course
-
Cuisine
Italian, Italian-American Fussion
Chicken Marsala
Description
This Chicken Marsala recipe starts by tenderizing chicken breasts to an even thickness, which promotes even cooking and a tender texture. The chicken is seasoned, lightly floured, and pan-seared until golden and crispy. In the same pan, a sauce is built with butter, olive oil, shallots, minced garlic, and sliced white mushrooms, sautéed to soften and release flavor.
The star is the Marsala wine, a dry Italian fortified wine, which adds depth, warmth, and subtle sweetness to the sauce. The addition of chicken stock and heavy cream creates a creamy consistency that coats the chicken. The dish finishes with a small amount of salt, pepper, and optional fresh parsley for garnish. The resulting dish has crispy edged, tender chicken enveloped in a rich and smooth mushroom Marsala sauce.
Chicken thighs can be used instead of breasts; pounded or butterflied to even thickness. Marsala wine is essential for authenticity but can be substituted with port, sherry, or madeira if needed. For a lighter version, evaporated milk replaces cream though it reduces the richness slightly. Leftovers store well in the refrigerator for up to 4 days, but freezing is possible though not preferred for cooked breasts.
Ingredients
Golden crusted chicken:
- 2 large chicken breast 300g/10oz each), cut in half horizontally (or 4 thighs, Note 1
- 1/2 tsp kosher salt or cooking salt
- 1/2 tsp black pepper
- 1/4 cup flour , plain/all-purpose
Marsala sauce:
- 2 tbsp extra virgin olive oil
- 2 tbsp / 30g butter unsalted
- 2 shallot US: shallots), peeled and cut into 1cm / 1/3" squares (Note 2, aka eschalots
- 1 garlic , finely minced
- 2 cups white mushrooms , sliced 0.5cm / 1/5" thick
- 1 cup dry Marsala wine (Note 3)
- 1/2 cup chicken stock low sodium, or broth
- 1/2 cup heavy cream Note 4, thickened
- 1/4 tsp kosher salt or cooking salt
- 1/8 tsp black pepper
- 1 tbsp parsley for garnish (optional, finely chopped
Instructions
Chicken escalopes:
- Pound - Cut each breast in half to form 2 thin steaks. Cover with a freezer bag or Go-Between (Note 5) and pound to 1 cm / 0.4″ thickness using a meat mallet or rolling pin. This tenderises and ensures even cooking of the chicken.
- Dust - Sprinkle the surface with half the salt, pepper then flour. Lightly rub flour across surface, turn and repeat with remaining salt, pepper and flour. Shake excess flour off each piece just before cooking.
- Cook - Put half the butter and oil in a large non-stick pan over medium high heat. Once the butter is melted and foamy, place chicken in, then cook for 3 to 4 minutes until it's gorgeously golden and crispy. Turn and cook the other side for 2 minutes. Remove onto a plate.
Creamy marsala sauce:
- Sauté aromatics - In the same pan, add remaining butter and oil. Once butter is melted, add eschalots and garlic. Cook for 1 minute.
- Cook mushrooms - Add mushrooms. Cook for 3 minutes, stirring regularly.
- Reduce marsala - Add marsala, turn up heat to high and boil for 3 minutes or until reduced by half.
- Thicken sauce - Add chicken stock, cream, salt and pepper. Stir, then lower heat so it's simmering (not boiling rapidly) and simmer for 3 to 5 minutes until the sauce thickens to a cream consistency (not too thick, will thicken more).
- Rewarm chicken - Nestle chicken into sauce and leave for 30 seconds to reheat.
- Serve! Take off the stove. Sprinkle with parsley, serve over starchy vehicle of choice (I chose mash. Rice, small pasta, polenta or bread for plate mopping also work well!).
Notes
- Boneless, skinless chicken thighs can substitute the breasts; pound or butterfly to even thickness.
- Shallots add sweetness and melt into the sauce better than onions; if unavailable, use half a small onion or some white part of green onions.
- Dry Marsala wine is key for flavor depth; use port, sherry, or madeira as substitutes.
- For lower calories, swap heavy cream with evaporated milk, though sauce will be less rich.
- Pound chicken using a freezer bag or similar protective layer to avoid mess and ensure even thickness.
- Leftovers keep well refrigerated for 3-4 days; freezing cooked breasts is possible but may affect texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 524 kcal
% Daily Value*
| Calories | 524cal | 26% |
| Carbohydrates | 16g | 5% |
| Protein | 36g | 72% |
| Fat | 28g | 43% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 146mg | 49% |
| Sodium | 638mg | 27% |
| Potassium | 877mg | 19% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 756IU | 15% |
| Vitamin C | 6mg | 7% |
| Calcium | 46mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
