Best Chicken Marsala Recipe
This Best Chicken Marsala recipe features tender chicken breasts cooked in a flavorful Marsala wine and mushroom sauce. Quick and easy to prepare, this Italian-American classic is perfect for a weeknight dinner, combining savory shallots, chestnut mushrooms, and a rich wine sauce served with fresh parsley.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Italian-American
Ingredients
Chicken
- 4 chicken breasts
- Salt and pepper, to taste
- 1/2 cup (60 g) flour
- 2 tbsp olive oil
Sauce
- 3 small shallots, chopped
- 1 cup (100 g) chestnut mushrooms, sliced
- 1 tbsp flour
- 1/2 cup (125 ml) Marsala wine
- 1 cup (250 ml) chicken stock
- Flat leaf parsley, chopped (for garnish)
Instructions
- Pound and Season Chicken: Cover the chicken breasts with cling wrap and gently pound them with a meat mallet until they are about 1/2 inch thick. Season both sides with salt and pepper, then dredge each breast in flour, shaking off any excess.
- Fry Chicken: Heat olive oil over medium-high heat in a skillet. Fry the floured chicken breasts for approximately 5 minutes until golden brown. Be careful not to overcook as the thin breasts cook quickly. Remove the chicken from the pan and set aside on a plate.
- Cook Shallots and Mushrooms: Using the same pan, reduce heat to low and add chopped shallots. Cook for 2-3 minutes until softened. Add the sliced mushrooms, season with salt and pepper, and sauté for about 5 minutes until mushrooms release their juices.
- Make the Sauce: Sprinkle 1 tablespoon of flour over the shallots and mushrooms, stirring continuously and cooking for another minute to remove raw flour taste. Pour in the Marsala wine and increase heat to medium. Cook for a minute to let the wine reduce slightly.
- Simmer with Stock and Chicken: Add chicken stock and bring the mixture to a boil. Reduce heat to a gentle simmer, return the chicken breasts to the pan, and let them heat through in the sauce. Simmer for a few minutes to thicken the sauce to your desired consistency.
- Serve: Garnish with chopped flat leaf parsley. Serve hot with a side dish of your choice such as pasta, mashed potatoes, or steamed vegetables.
Notes
- Use a meat mallet or rolling pin to pound chicken evenly for uniform cooking.
- Do not overcook chicken breasts as they are thin and can become dry quickly.
- Chestnut mushrooms provide a nice texture and earthiness; cremini or button mushrooms can be used as substitutes.
- For a gluten-free option, substitute all-purpose flour with gluten-free flour.
- Marsala wine adds a distinctive flavor, but dry sherry can be used as an alternative.
Find it online: https://cheftinaskitchen.com/best-chicken-marsala-recipe/
