Chicken Marsala is a classic Italian-American dish that’s rich, flavorful, and surprisingly easy to prepare. With its tender chicken cutlets smothered in a creamy mushroom and Marsala wine sauce, it’s the perfect meal for a cozy dinner or a special occasion.
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Ingredient Tips & Equipment Information
Ingredient Tips
- Chicken: Use thinly sliced chicken breasts or chicken cutlets for even cooking.
- Marsala Wine: Opt for a dry Marsala wine for authentic flavor.
- Mushrooms: Fresh cremini or baby bella mushrooms are ideal for this recipe.
- Butter and Olive Oil: Use high-quality butter and extra-virgin olive oil for the best taste.
- Seasonings: Don’t skimp on fresh garlic, parsley, and salt to enhance the flavor profile.
Equipment Information
- Large skillet or sauté pan
- Meat mallet (optional, for flattening chicken)
- Measuring cups and spoons
- Wooden spoon or spatula
Measuring Tips
- Use precise measuring spoons for seasonings to avoid overpowering the dish.
- Measure liquids with a clear measuring cup for accuracy.
How to Make Chicken Marsala
Here’s a step-by-step guide to making this flavorful Chicken Marsala:
- Prepare the Chicken: Season chicken with salt, pepper, and flour.
- Cook the Chicken: Sear chicken in butter and olive oil until golden brown. Remove from pan.
- Sauté Mushrooms: Add mushrooms and garlic to the pan. Cook until tender.
- Make the Sauce: Deglaze the pan with Marsala wine and chicken broth. Simmer until slightly thickened.
- Combine: Return the chicken to the pan, coat with sauce, and cook until heated through.
- Serve: Garnish with fresh parsley and serve hot over pasta, mashed potatoes, or rice.
Frequently Asked Questions
1. Can I use a different type of wine?
Yes, but the flavor won’t be the same. A dry sherry or white wine can be used as a substitute in a pinch.
2. Can I make this gluten-free?
Absolutely! Use gluten-free flour to coat the chicken, and ensure your broth and wine are gluten-free.
3. How long will leftovers last?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
4. Can I use chicken thighs instead?
Yes, boneless, skinless chicken thighs work well, but they may need slightly longer cooking time.
5. Can I make it dairy-free?
Replace butter with a plant-based alternative and use coconut milk for a creamy texture.
More Tips for Making Chicken Marsala
- Food Pairings: Serve with garlic bread and a fresh green salad for a complete meal.
- Shortcuts: Use pre-sliced mushrooms to save time.
- Creative Variations: Add a splash of heavy cream for a creamier sauce, or toss in some spinach for extra greens.
- Recipe Swaps: Try turkey cutlets or pork chops as a chicken substitute.
Troubleshooting
- Sauce too thin? Simmer a bit longer to reduce it to your desired consistency.
- Chicken overcooked? Cook the chicken just until golden brown and finish heating it in the sauce.
- Sauce lacks flavor? Adjust with a pinch of salt, a splash of Marsala wine, or fresh parsley.
More Italian-Inspired Recipes
Chicken Marsala Recipe
Ingredients
- 4 boneless skinless chicken breasts
- ½ cup all-purpose flour
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 8 oz cremini mushrooms sliced
- 2 garlic cloves minced
- ½ cup dry Marsala wine
- ½ cup chicken broth
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- Flatten chicken breasts to an even thickness. Season with salt and pepper, then coat with flour.
- Heat olive oil and butter in a large skillet over medium heat. Cook chicken for 4-5 minutes per side until golden. Remove and set aside.
- Add mushrooms and garlic to the skillet. Cook for 5-7 minutes until softened.
- Pour in Marsala wine and chicken broth. Bring to a simmer and cook for 3-5 minutes to reduce slightly.
- Return chicken to the skillet, spoon sauce over the top, and simmer for another 5 minutes.
- Garnish with parsley and serve warm.
Notes
- Ensure chicken is evenly coated in flour for a golden crust.
- Adjust sauce consistency by adding more broth if needed.
- Large Skillet: High-quality nonstick skillet
- Marsala Wine: Dry Marsala Wine
- European-style butter
