Name: Classic Chicken Marsala
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts; 1/2 cup all-purpose flour; Salt and pepper, to taste; 2 tbsp olive oil; 2 tbsp unsalted butter; 8 oz cremini or button mushrooms, sliced; 3 garlic cloves, minced; 1 cup Marsala wine; 3/4 cup chicken broth; 1/2 cup heavy cream (optional, for a creamier sauce); 1 tbsp cornstarch mixed with 1 tbsp water (optional, for thickening); Fresh parsley, chopped, for garnish

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Short Description

Classic Chicken Marsala is a renowned Italian-American dish featuring tender, pan-seared chicken breasts enveloped in a rich, savory Marsala wine sauce with sautéed mushrooms. This elegant yet straightforward recipe brings restaurant-quality flavors to your home kitchen, making it perfect for both weeknight dinners and special occasions.Wikipedia+3Kitovet+3Vikalinka+3

Why You’ll Love This Recipe

Elegant and Flavorful: Combines the depth of Marsala wine with earthy mushrooms and tender chicken.
Quick Preparation: Ready in under an hour, ideal for busy evenings.
Versatile Pairings: Complements a variety of sides, from pasta to mashed potatoes.
Customizable: Adjust the creaminess or add herbs to suit your taste.
Impressive Presentation: A dish that looks as good as it tastes, perfect for entertaining.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Chicken:

4 boneless, skinless chicken breasts
½ cup all-purpose flour
Salt and pepper, to taste
2 tablespoons olive oil
2 tablespoons unsalted butter

For the Sauce:

8 ounces cremini or button mushrooms, sliced
3 garlic cloves, minced
1 cup Marsala wine
¾ cup chicken broth
½ cup heavy cream (optional, for a creamier sauce)
1 tablespoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
Fresh parsley, chopped, for garnish

Directions

Prepare the Chicken:
- Place chicken breasts between two sheets of plastic wrap and pound them to an even thickness.
- Season both sides with salt and pepper.
- Dredge the chicken in flour, shaking off excess.
Cook the Chicken:
- Heat olive oil and butter in a large skillet over medium-high heat.
- Sear the chicken breasts for 4–5 minutes on each side until golden brown and cooked through.
- Remove and set aside.
Make the Sauce:
- In the same skillet, add mushrooms and sauté until they are golden and caramelized, about 5–6 minutes.
- Add garlic and cook for 1 minute until fragrant.
- Pour in Marsala wine and chicken broth, scraping up any browned bits from the bottom of the pan.
- Bring to a simmer and cook for 10–15 minutes until the sauce reduces slightly.
- If a creamier sauce is desired, stir in heavy cream and simmer for an additional 5 minutes.
- For a thicker sauce, add the cornstarch slurry and cook until the sauce thickens.
Combine and Serve:
- Return the cooked chicken to the skillet, spooning sauce over the top.
- Simmer for 2–3 minutes to reheat the chicken and meld flavors.
- Garnish with chopped fresh parsley before serving.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutesJo Cooks+1The Stay At Home Chef+1The Stay At Home Chef+9Once Upon a Chef+9Allrecipes+9

Variations

Creamy Marsala: Add ½ cup of heavy cream to the sauce for a richer texture.
Herb-Infused: Incorporate fresh thyme or rosemary for added aroma.
Mushroom Medley: Use a mix of mushrooms like shiitake, portobello, and oyster for depth.
Vegetarian Twist: Replace chicken with tofu or seitan and use vegetable broth.
Wine Substitute: Use dry sherry or a non-alcoholic Marsala alternative if preferred.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Gently reheat in a skillet over medium heat until warmed through. Add a splash of chicken broth if the sauce has thickened too much.

FAQs

What is Marsala wine, and where can I find it?

Marsala wine is a fortified wine from Sicily, known for its rich, nutty flavor. It is commonly available in liquor stores and some supermarkets.Simply Recipes+7The Stay At Home Chef+7The Stay At Home Chef+7

Can I make Chicken Marsala without wine?

Yes, you can substitute the Marsala wine with grape juice combined with a bit of vinegar or use a non-alcoholic Marsala wine alternative.

Is it necessary to use heavy cream in the sauce?

No, heavy cream is optional. It adds richness, but the sauce is flavorful without it.

What sides pair well with Chicken Marsala?

Common pairings include mashed potatoes, pasta, rice, or steamed vegetables.

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs can be used; adjust cooking time as needed.

How do I prevent the chicken from becoming dry?

Avoid overcooking by searing the chicken until just cooked through and then simmering briefly in the sauce.

Can I freeze Chicken Marsala?

Yes, freeze in an airtight container for up to 2 months. Thaw in the refrigerator before reheating.

Classic Chicken Marsala

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Author: Douaa
Total Time: 40 minutes
Yield: 4-servings
Diet: Gluten Free

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Description

Classic Chicken Marsala is a timeless Italian-American dish made with tender, pan-seared chicken breasts simmered in a rich mushroom and Marsala wine sauce. Add a splash of cream for a luxurious twist—perfect for a restaurant-quality meal at home.

Instructions

Prepare the Chicken:
Pound chicken breasts to even thickness between plastic wrap. Season with salt and pepper. Dredge in flour and shake off excess.
Cook the Chicken:
In a large skillet, heat olive oil and butter over medium-high heat. Sear chicken 4–5 minutes per side until golden and cooked through. Remove and set aside.
Make the Sauce:
In the same skillet, sauté mushrooms for 5–6 minutes until golden. Add garlic and cook for 1 minute until fragrant.
Deglaze & Simmer:
Pour in Marsala wine, scraping up browned bits. Add chicken broth and bring to a simmer. Stir in cream (if using) and return chicken to skillet.
Optional Thickening:
If desired, add cornstarch slurry and stir until sauce thickens. Simmer for 3–5 more minutes.
Serve:
Garnish with chopped parsley and serve hot over mashed potatoes, pasta, or rice.

Notes

Use dry Marsala wine for a deeper flavor.
Can be made ahead and reheated gently.
For extra richness, use half chicken broth and half cream.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Sautéing
Cuisine: American