Description
Chicken Marsala is a classic Italian-American dish featuring tender chicken breasts sautéed and simmered in a rich, savory sauce made from dry Marsala wine, mushrooms, and garlic. This ultimate recipe delivers a perfect balance of flavors that pairs wonderfully with pasta or mashed potatoes.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour (for dredging)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 tablespoons olive oil
Sauce
- 8 ounces cremini or button mushrooms, sliced
- 3 cloves garlic, minced
- ¾ cup dry Marsala wine
- ¾ cup chicken broth
- 2 tablespoons unsalted butter
Garnish
- Fresh parsley, chopped
Instructions
- Prepare the chicken: Pound the chicken breasts to an even thickness to ensure even cooking. In a shallow dish, combine the flour, salt, and black pepper. Dredge each chicken breast in the flour mixture, shaking off excess flour.
- Sauté the chicken: Heat the olive oil in a large skillet over medium-high heat. Add the coated chicken breasts and cook for about 4-5 minutes on each side until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Cook the mushrooms and garlic: In the same skillet, add the sliced mushrooms and sauté for about 5 minutes, until they release their moisture and begin to brown. Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Deglaze with Marsala wine: Pour the dry Marsala wine into the skillet, scraping up any browned bits from the bottom. Allow the wine to simmer for about 3-4 minutes to reduce slightly and intensify in flavor.
- Add chicken broth and finish the sauce: Stir in the chicken broth and continue simmering for another 5 minutes until the sauce thickens slightly. Reduce the heat to low and stir in the unsalted butter until melted and the sauce is smooth.
- Return chicken to skillet: Place the cooked chicken breasts back into the skillet, spooning some sauce over the top. Let them warm through for 2-3 minutes to soak up the flavors.
- Garnish and serve: Sprinkle chopped fresh parsley over the chicken marsala just before serving. Serve hot alongside your choice of pasta, mashed potatoes, or vegetables.
Notes
- Pound chicken breasts evenly to avoid uneven cooking.
- Use dry Marsala wine for the best authentic flavor; sweet Marsala will alter the taste.
- The sauce can be thickened further by simmering longer or adding a cornstarch slurry if desired.
- Leftover chicken marsala can be refrigerated for up to 3 days and reheated gently.
- For a gluten-free version, substitute the all-purpose flour with gluten-free flour or cornstarch.
