Chicken Marsala Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
55 mins
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Total Time
1 hr 10 mins
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Servings
4 people
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Calories
321 kcal
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Course
Main Course
Chicken Marsala Recipe
Description
This dish starts by making a sauce base combining chicken broth, beef bouillon, heavy cream, Worcestershire sauce, mustard powder, onion powder, thyme, and dry Marsala wine. Separately, cremini mushrooms are browned in butter for several minutes to retain their shape and texture. Chicken breasts are sliced thin, pounded to even thickness, seasoned with salt, pepper, and garlic powder-dusted flour, then seared in olive oil until golden on each side.
The sauce is cooked and thickened with flour, and the browned mushrooms are incorporated. The chicken finishes cooking in the sauce, allowing flavors to meld. The addition of a cold butter swirl at the end enriches the sauce’s texture without altering flavor. This preparation brings a balance of savory, earthy mushrooms, with sweet wine notes and creamy undertones from the sauce.
Chicken Marsala pairs well with buttered noodles, creamy mashed potatoes, or roasted green beans, complementing the sauce’s richness. The recipe serves about four.
For cooking tips, dry Marsala wine is preferred for its balanced taste, but substitutions like dry vermouth or Madeira can be used. Proper mushroom cooking prevents them from becoming rubbery. Leftovers keep well refrigerated for up to three days or can be frozen up to three months. The sauce can be enhanced visually with optional Gravy Master or Kitchen Bouquet but this is not necessary.
Ingredients
Mushrooms
- 12 oz. cremini mushrooms sliced/rinsed/dried. See notes.
- 2 tablespoons butter
Chicken
- 2 chicken breast large, boneless, skinless
- salt
- black pepper
- 1 teaspoon garlic powder
- ¼ cup flour
- 1-2 tablespoons olive oil
Marsala Sauce
- 2 cups chicken broth
- ½ beef bouillon cube
- ¼ cup heavy cream
- 1 teaspoon Worcestershire sauce
- ½ teaspoon onion powder
- ½ teaspoon mustard powder
- ¼ teaspoon thyme dried
- 3/4 cup dry Marsala wine see notes
- 2 tablespoons butter
- 1 shallot minced, medium
- 2 cloves garlic minced
- 2 tablespoons flour
- 1/8 teaspoon Gravy Master optional, or kitchen bouquet
- parsley to garnish, freshly
Instructions
Prep Work
- Combine Sauce Mixture: Combine chicken broth, beef bouillon, heavy cream, Worcestershire sauce, onion powder, mustard powder, and thyme. Set aside.
Cook the Mushrooms
- Melt butter over medium-high heat and add the mushrooms. Allow them to brown for 4-5 minutes, stir occasionally as they cook. Sprinkle with a little salt halfway through if desired. Set aside once cooked. (This method is the best way for them to retain their shape, color, texture, and flavor. This way they don't become waterlogged/rubbery by staying in the skillet.)
Dredge/Sear the Chicken
- Slice the chicken in half lengthwise to create 2 thinner slices. Cover with saran wrap and use the textured side of a meat mallet to pound it to ½ inch thick. Pat dry.
- Season each side with salt/pepper. Combine the garlic powder with the flour. Sprinkle it over the chicken and rub it over the surface of each side.
- Heat olive oil in a large pan over medium-high heat. Sear the chicken in batches for 4-5 minutes per side, until a golden crust has developed. Set aside.
Make the Sauce
- Turn the heat off. Add the wine and then set the heat to medium. Use a silicone spatula to clean the bottom and sides of the skillet, the “fond” will add more flavor to the sauce. Bring to a gentle bubble and reduce by half, about 5-6 minutes.
- Add the butter, garlic, and shallots and cook for 1 minute.
- Add the flour and stir continuously for 2 minutes. The color of the flour mixture should be dark brown.
- Add the sauce mixture (from step 1) in small splashes, stirring continuously. Bring to a boil, then reduce to a simmer. Let it simmer and reduce for 7-10 minutes, uncovered. The longer it simmers, the thicker and more concentrated it will get. (Optional: Add 1/8 tsp. Gravy Master or Kitchen Bouquet for a darker color.)
- Add the mushrooms back to the skillet and stir to combine. Add the chicken back and spoon the sauce on top. Cover partially and let it heat through for 3-4 minutes. Sprinkle with fresh parsley and serve!
Notes
- Use dry Marsala wine for balanced flavor; sweet varieties can be substituted if necessary but alter taste.
- Substitutes for Marsala include vermouth, Madeira, port, dark sherry, or a mix of brandy and dry white wine.
- For a non-alcoholic sauce, combine white grape juice, sherry vinegar, and vanilla extract.
- Cremini mushrooms (baby portobella) are preferred for their firmer texture and color but white button mushrooms are acceptable.
- Adding beef bouillon enhances sauce depth and color without making it taste beefy.
- Swirl cold butter into the finished sauce off heat for a smooth finish.
- Serve the dish with buttered noodles, mashed potatoes, or roasted green beans.
- Store leftovers in airtight containers refrigerated up to three days or frozen up to three months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 321 kcal
% Daily Value*
| Calories | 321kcal | 16% |
| Carbohydrates | 18g | 6% |
| Protein | 17g | 34% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 85mg | 28% |
| Sodium | 743mg | 31% |
| Potassium | 710mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 592IU | 12% |
| Vitamin C | 2mg | 2% |
| Calcium | 49mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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