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This hearty Chicken Marsala has been my go-to dish for impressing dinner guests while keeping my cooking stress to a minimum. The combination of golden pan-fried chicken, earthy mushrooms, and luxurious Marsala wine sauce creates a restaurant-quality meal right in your home kitchen.
I first made this recipe when trying to recreate my favorite Italian restaurant dish at home. After several attempts perfecting the sauce consistency, this version has become the most requested meal when my family celebrates special occasions.
Ingredients
- Boneless skinless chicken breasts: Provides the perfect protein canvas for the rich sauce. Choose organic if possible for best flavor
- All purpose flour: Creates the perfect light coating that helps chicken brown beautifully
- Salt and freshly ground black pepper: Basic seasonings that enhance every element of the dish
- Olive oil: Helps prevent butter from burning while adding subtle flavor
- Unsalted butter: Creates richness and allows you to control salt content
- Bella or button mushrooms: These develop deep umami flavors when properly browned. Look for firm caps without sliminess
- Shallots: More refined than onions providing gentle aromatic sweetness
- Garlic: Fresh cloves offer brightness that balances the rich sauce
- Chicken broth: Forms the base of the sauce. Use homemade or low sodium store bought
- Dry Marsala wine: The star ingredient that gives the dish its name and distinctive flavor. Always use dry not sweet for this recipe
- Heavy cream: Creates luxurious silky texture in the finished sauce
- Fresh thyme: Adds aromatic herbal notes that complement the mushrooms beautifully
- Fresh Italian parsley: Optional but adds bright color and fresh finish
Step-by-Step Instructions
- Prepare the Chicken:
- Place chicken breasts between plastic wrap and pound to an even quarter inch thickness. This ensures quick even cooking and tender meat. Combine flour salt and pepper in a ziplock bag then add chicken pieces and shake until evenly coated. The thin flour coating will help develop a beautiful golden crust.
- Pan Fry the Cutlets:
- Heat olive oil and two tablespoons butter in a large skillet over medium high heat until bubbling subsides. Place floured chicken in the pan without crowding and cook until golden brown on the first side about 3 minutes. Flip and continue cooking until just cooked through about 2–3 minutes more. The chicken should have a beautiful golden exterior but still remain juicy inside. Transfer to a plate and cover loosely with foil.
- Develop the Mushroom Base:
- In the same pan melt the remaining tablespoon of butter. Add the mushrooms in a single layer and let them cook undisturbed for 2 minutes to begin browning. Stir and continue cooking until well browned about 1–2 more minutes. The key here is not to rush this step as proper mushroom browning creates deep flavor. Add the chopped shallots garlic and a pinch of salt cooking until fragrant and softened about 1–2 minutes.
- Create the Marsala Sauce:
- Pour in the chicken broth Marsala wine and heavy cream while scraping the bottom of the pan to release all the flavorful browned bits. Add thyme and season with salt and pepper. Bring to a boil then reduce heat to maintain a steady simmer. Allow sauce to reduce by half which takes about 10–15 minutes. The sauce should become noticeably thicker and more concentrated in flavor.
- Finish the Dish:
- Return the chicken cutlets to the pan along with any accumulated juices. Simmer gently for 2–3 minutes until chicken is warmed through and sauce reaches desired consistency coating the back of a spoon. Taste and adjust seasoning if needed. Transfer to a serving platter and spoon sauce generously over chicken. Sprinkle with fresh parsley if using for a bright finish.
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The Marsala wine is truly what makes this dish special. I learned from my Italian grandmother to always keep a bottle of dry Marsala in my pantry specifically for cooking. Unlike some cooking wines Marsala adds a complex depth that cannot be replicated with substitutions.
Perfecting Your Chicken Cutlets
The secret to restaurant quality Chicken Marsala lies in properly preparing your chicken cutlets. Start with high quality chicken breasts and take the time to pound them to an even thickness. This simple step ensures they cook quickly and evenly without drying out. For larger chicken breasts consider slicing them horizontally before pounding to create uniform portions. The light flour coating should be just enough to create a delicate crust without becoming heavy or cakey. Let the excess flour shake off before adding to the pan for best results.
Wine Selection Matters
The quality of Marsala wine significantly impacts your final dish. Look for dry Marsala labeled specifically for cooking rather than sweet Marsala which would make your sauce overly sweet. Marsala is a fortified wine from Sicily with a distinctive nutty caramelized flavor that creates the signature taste of this dish. While you can substitute other fortified wines like Madeira or sherry in a pinch authentic Marsala provides the most traditional flavor profile. A good quality Marsala will keep for months after opening when stored properly in the refrigerator making it a worthwhile pantry investment.
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Serving Suggestions
Chicken Marsala pairs beautifully with sides that can soak up the delicious sauce. Consider serving with creamy mashed potatoes buttered egg noodles or fluffy white rice. For a complete meal add a simple green vegetable like roasted asparagus sautéed green beans or a crisp green salad dressed with lemon vinaigrette. The dish also works wonderfully alongside roasted root vegetables in cooler months. For an authentic Italian American experience serve with a side of garlic bread to ensure not a drop of sauce goes to waste.
Storage and Reheating
Chicken Marsala actually improves in flavor when stored overnight allowing the ingredients to meld together. Store leftovers in an airtight container in the refrigerator for up to three days. When reheating use gentle heat either on the stovetop or in a covered dish in the oven at 325°F until just warmed through. Add a splash of chicken broth if the sauce has thickened too much during storage. While you can freeze this dish for up to a month the cream sauce may separate slightly upon thawing. Reheat frozen portions slowly stirring occasionally to help recombine the sauce.
Frequently Asked Questions
- → What pairs well with Chicken Marsala?
Chicken Marsala pairs beautifully with green beans, smashed potatoes, or a light salad to complement its rich flavors.
- → Can I use a different wine instead of Marsala?
While Marsala is traditional, you can use a dry sherry or Madeira wine for a similar flavor. Avoid sweet wines.
- → How do I prevent chicken from drying out?
Pound the chicken to an even thickness and avoid overcooking. Cooking for 5-6 minutes over medium-high heat usually suffices.
- → Can I make Chicken Marsala ahead of time?
Yes, prepare the chicken and sauce separately, then combine and reheat gently before serving to maintain flavor and texture.
- → Can I make this dish gluten-free?
Yes, substitute all-purpose flour with a gluten-free flour blend for the coating, and check that your broth is gluten-free.