Recipe For Chicken Marsala

recipe for chicken marsala

Chicken Marsala

recipe for chicken marsala

Chicken Marsala is an Italian-American dish of golden pan-fried chicken cutlets and mushrooms in a rich Marsala wine sauce.

Prep: 15min

Total: 45min

Yield: 4

Nutrition Facts: servingSize , calories 537, Fat 32 g, Carbohydrate 12 g, Protein 43 g, Saturated Fat 16 g, unSaturated Fat , Sugar 4 g, Fiber 1 g, Sodium 877 mg, Cholesterol 203 mg

Ingredients:

  • 1½ pounds boneless skinless chicken breasts, pounded ¼-inch thick (see note), or chicken tenderloins
  • 3 tablespoons all-purpose flour
  • Salt
  • Freshly ground black pepper
  • 1 tablespoon olive oil
  • 3 tablespoons unsalted butter, divided
  • 1 (8-oz) package pre-sliced bella or button mushrooms
  • 3 tablespoons finely chopped shallots, from 1 medium shallot
  • 2 cloves garlic, minced
  • ⅔ cup chicken broth
  • ⅔ cup dry Marsala wine
  • ⅔ cup heavy cream
  • 2 teaspoons chopped fresh thyme
  • 2 tablespoons chopped fresh Italian parsley, for serving (optional)

Instruction:

  1. Place the flour, ¾ teaspoon salt, and ¼ teaspoon pepper in a ziplock bag. Add the chicken to the bag; seal bag tightly and shake to coat chicken evenly. Set aside.
  2. Heat the oil and 2 tablespoons of the butter in a large skillet over medium-high heat. (Use a stainless steel pan for the best browning. Nonstick will work too, but you won’t get that nice golden color on the chicken.) Place the flour-dusted chicken in the pan, shaking off any excess first, and cook, turning once, until the chicken is golden and just barely cooked through, about 5 to 6 minutes total. Transfer the chicken to a plate and set aside.
  3. Melt the remaining tablespoon of butter in the pan. Add the mushrooms and cook, stirring frequently, until the mushrooms begin to brown, 3 to 4 minutes. Add the shallots, garlic, and ¼ teaspoon of salt; cook for 1 to 2 minutes more. Add the broth, Marsala, heavy cream, thyme, ¼ teaspoon salt, and ⅛ teaspoon of pepper; use a wooden spoon to scrape any brown bits from the pan into the liquid. Bring the liquid to a boil, then reduce the heat to medium and gently boil, uncovered, until the sauce is reduced by about half, slightly thickened, and darkened in color, 10 to 15 minutes (you’re going for a thin cream sauce; it won’t start to thicken until the very end of the cooking time). Add the chicken back to the pan, along with any juices that accumulated on the plate. Reduce the heat to low and simmer until the chicken is warmed through and the sauce thickens a bit more, 2 to 3 minutes. Sprinkle with parsley, if using, and serve.
  4. Note: If your chicken breasts are large (like the ones in the photos that are about ¾ lb. each), it’s best to first cut them horizontally to form four flat fillets, then pound them to an even ¼-inch thickness. If you pound large chicken breasts without first halving them, they’ll be huge. Of course, you could also pound them thin first and then cut them in half vertically; the only drawback is that they’ll lose their natural shape (which, admittedly, is not a big deal!).

Chicken Marsala Recipe

FAQ

What is Chicken Marsala sauce made of?

Marsala Sauce:

3/4 cup dry Marsala wine. 1 1/4 cup low-sodium chicken broth (or stock) 3/4 cup heavy cream (thickened cream, evaporated milk or half and half may also be used)** 2 tablespoons fresh chopped parsley.

What’s the best Marsala wine for Chicken Marsala?

Best Brand Of Marsala Wine For Chicken Marsala
  • Florio Sweet Marsala. 4.6 out of 5 stars. 19 reviews. …
  • Florio Dry Marsala. 4.7 out of 5 stars. 35 reviews. …
  • Colombo Marsala Sweet. 4.1 out of 5 stars. 22 reviews. …
  • Cribari Marsala. 4.3 out of 5 stars. 41 reviews. …
  • Colombo Marsala Dry. 4.3 out of 5 stars. 19 reviews.

How does Gordon Ramsay make Chicken Marsala?

If you intend to bake with it, the dolce (sweet) is generally recommended, while the secco (dry) is best for savory cooking. Either makes for a successful dessert or cheese pairing.

About the author

Helen is an author and editor at helenbackcafe.com, who has a passion for writing about recipes. She loves to experiment with different ingredients and cooking techniques to create delicious and unique dishes.

Among all the foods, pizza holds a special place in her heart, and she loves exploring different variations and toppings to create the perfect slice. Through her writing, Helen hopes to inspire others to get creative in the kitchen and share their love for food with the world.

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