Chicken Marsala

Introduction

Chicken Marsala is a delicious Italian-American dish that combines tender chicken breasts with a rich, flavorful sauce made from Marsala wine and mushrooms. It’s perfect for a cozy dinner at home or impressing guests at a special occasion. With its creamy texture and robust flavors, Chicken Marsala has become a favorite in many households.

Why Make This Recipe

There are many reasons to make Chicken Marsala. First and foremost, it’s incredibly tasty. The combination of sautéed chicken, mushrooms, and a creamy Marsala sauce creates a dish that is both comforting and satisfying. It’s also relatively simple to prepare, making it perfect for weeknight dinners or casual gatherings. Plus, it pairs beautifully with a variety of sides, allowing you to customize the meal to your liking.

How to Make Chicken Marsala

Making Chicken Marsala may sound complicated, but it’s quite straightforward. Follow these steps to create a restaurant-quality meal right in your own kitchen.

Ingredients:

2 large chicken breasts (300g/10oz each), cut in half horizontally (or 4 thighs, Note 1)
1/2 tsp cooking salt / kosher salt
1/2 tsp black pepper
1/4 cup flour (plain/all-purpose)
2 tbsp extra virgin olive oil
2 tbsp / 30g unsalted butter
2 eschalots (US: shallots), peeled and cut into 1cm / 1/3" squares (Note 2)
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/broth (low sodium)
1/2 cup thickened / heavy cream (Note 4)
1/4 tsp cooking salt / kosher salt
1/8 tsp black pepper
1 tbsp finely chopped parsley (for garnish, optional)

Directions:

Chicken escalopes:
- Pound: Cut each breast in half to form two thin steaks. Place in a freezer bag and pound to 1 cm / 0.4” thickness. This helps tenderize the chicken.
- Dust: Sprinkle salt, pepper, and flour on both sides of the chicken. Shake off any excess flour.
- Cook: Heat half the butter and oil in a large pan over medium-high heat. Once melted, add the chicken and cook for 3-4 minutes on one side until golden brown. Flip and cook the other side for 2 minutes. Remove and set aside.
Creamy Marsala sauce:
- Sauté aromatics: In the same pan, add remaining butter and oil. Once melted, add the eschalots and garlic, cooking for 1 minute.
- Cook mushrooms: Add mushrooms and cook for 3 minutes, stirring regularly.
- Reduce Marsala: Pour in the Marsala, increase the heat to high, and boil until reduced by half (about 3 minutes).
- Thicken sauce: Add chicken stock, cream, salt, and pepper. Simmer for 3-5 minutes until the sauce thickens.
- Rewarm chicken: Nestle the chicken back into the sauce for 30 seconds to reheat.
- Serve!: Remove from heat, sprinkle with parsley, and serve over your choice of side like mashed potatoes or rice.

How to Serve Chicken Marsala

Chicken Marsala is best served hot, right after cooking. You can serve it over mashed potatoes, pasta, or alongside a fresh salad. The sauce is rich and pairs beautifully with a carb that soaks it up nicely.

How to Store Chicken Marsala

To store Chicken Marsala, let it cool to room temperature. Place it in an airtight container and store in the refrigerator for up to 3 days. You can also freeze it for up to 2 months. To reheat, warm it in a pan over low heat until heated through, adding a splash of cream if necessary.

Tips to Make Chicken Marsala

Use boneless and skinless chicken breasts for easier cooking.
Do not skip the pounding step; it makes the chicken cook evenly.
If you can’t find Marsala wine, you can substitute it with dry sherry or port wine.

Variation (if any)

For a variation, you can add spinach or artichokes to the sauce for extra flavor and nutrition. Additionally, if you prefer a non-creamy version, omit the heavy cream and increase the chicken stock.

FAQs

Q: Can I use chicken thighs instead of breasts?
A: Yes, chicken thighs work great for this recipe and are often juicier than breasts.

Q: What kind of Marsala wine should I use?
A: A dry Marsala wine is best for cooking. Avoid sweet varieties for this dish.

Q: Can I make Chicken Marsala in advance?
A: Yes, you can prepare the chicken and sauce ahead of time, then let it sit in the fridge. Just reheat when ready to serve.

Enjoy making and savoring this delightful Chicken Marsala dish!