Golden-fried chicken cutlets, velvety mushrooms, and a silky, savory sauce come together in a dish that is simple enough for weeknights yet elegant enough for special occasions.
It’s easy to think of chicken Marsala as being a dish of Italian origin, but that is not precisely true. While Marsala wine is a product of the town of Marsala in Sicily, it is widely believed that French chefs living in Sicily in the 19th century developed this dish by combining chicken with Marsala wine.
Years later, that same dish arrived in the United States courtesy of Italian immigrants. It didn’t take long for it to become a staple not only in Italian-American restaurants but also in the kitchens of home cooks everywhere. Perhaps one of the reasons people enjoy making this dish at home is that it is relatively easy to prepare, taking only 45 minutes from preparation to table, making it an excellent choice for dinner any night of the week. However, it is such a classically elegant dish that it is worthy of any special occasion.
Reducing the wine, broth, and cream creates a deep, rich sauce with complex flavors, thanks to the garlic and thyme. Every succulent bite of tender, golden, pan-fried chicken and savory mushrooms can conjure thoughts of vineyards far across the sea. Speaking of mushrooms, while cremini and button mushrooms are most common for this dish, feel free to use any combination of shiitake, oyster, chanterelle, or portobello mushrooms for a deeper flavor. You can also use porcini mushrooms, but if they are dried, remember to rehydrate them in boiling water before using.
Now, you may be tempted to buy thinly sliced chicken cutlets to skip the pounding stage, but it’s better if you don’t. Pounding the breasts tenderizes them, resulting in the melt-in-your-mouth chicken that you want for this dish. Pound them to an even quarter-inch thickness throughout, so they cook evenly. The other option for ultra-tender chicken is to use chicken tenderloins, which are a more tender part than the breast. This recipe can also be used to prepare veal Marsala. Gluten-free all-purpose flour is suitable for individuals who require a gluten-free alternative, and I can tell you it turns out equally delicious.
What is Marsala wine?
Now, you can’t make chicken Marsala without Marsala wine. No other wine will work because then it wouldn’t be Marsala. If you’ve never had Marsala wine, let me tell you a bit about it. Marsala is produced using white grape varietals such as Catarratto, Damaschino, Grillo, and Inzolia grown in and around the Marsala region of Sicily. Brandy, a distilled spirit, is added to the grapes during or after fermentation to create this popular fortified wine.
Its flavors are categorized as having nutty, caramel, and dried fruit notes and can be classified based on sweetness, aging, and color. Marsala wine can be dry, semi-sweet, or sweet, with a color palette ranging from gold to amber and ruby. The longer it’s aged, the more flavorful and expensive it is likely to be. You can use Marsala wine in cooking, enjoy it before dinner to stimulate the appetite, or after a meal as a digestif. Store the wine in a cool, dry spot, rather than the refrigerator. The fortification process allows it to stay fresh for months after opening.
How do I store leftovers?
Allow leftover chicken Marsala to cool to room temperature, then refrigerate it in an airtight container for up to 4 days. Avoid freezing due to the sauce, which contains dairy and will likely separate. Reheat leftovers in a saucepan over low heat. Stir occasionally to facilitate even reheating.
Serving suggestions
Serve chicken Marsala with a crisp Italian Salad, Caesar Salad, or Avocado Caprese Salad. Don’t forget this Ciabatta Bread Recipe, which is the perfect combination of crispy on the outside and fluffy and soft on the inside. Side dishes to consider include Garlic Mashed Potatoes, Garlic Noodles, Homemade Egg Noodles, or, to reduce carbs, try Butternut Squash Noodles, which pair exceptionally well with the Marsala sauce. Roasted Asparagus, Fried Green Beans, and Roasted Broccoli And Cauliflower are excellent vegetable accompaniments. For the perfect ending to a delicious Italian meal, prepare a refreshing Panna Cotta and savor the moment.
Chicken Marsala
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts pounded to 1/4-inch thickness
- Salt to taste
- Freshly ground black pepper to taste
- 4 tablespoons all-purpose flour
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter divided
- 8 ounces sliced mushrooms button or cremini
- 1 shallot minced
- 3 cloves garlic minced
- 2/3 cup chicken broth
- 2/3 cup dry Marsala wine
- 1/2 cup heavy cream
- 1 1/2 teaspoons chopped fresh thyme
- Fresh parsley chopped (for garnish)
Instructions
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Season the chicken breasts with salt and pepper. Dredge them in flour, shaking off any excess.
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Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Sear the chicken for about 3-4 minutes per side until golden and cooked to an internal temperature of 165°F. Remove the chicken and set aside.
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In the same skillet, melt the remaining butter. Add the mushrooms and cook for 3-4 minutes until they begin to brown. Stir in the shallots and garlic, cooking for another 1-2 minutes.
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Pour in the chicken broth, Marsala wine, and heavy cream. Add the fresh thyme along with a pinch of salt and pepper. Bring the mixture to a boil, then reduce the heat to a simmer and let it cook until the sauce is reduced by about half (10-15 minutes).
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Return the chicken to the skillet and simmer for an additional 2-3 minutes until heated through. Garnish with chopped parsley.
Nutrition
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