Chicken Marsala

The Best Chicken Marsala

I can’t say enough about this recipe. Braised Chicken never tasted better than with this Mushroom, Marsala and cream wine sauce. It’s very easy to make but the complexity of the sauce is derived from specific ingredients that change the flavor of the dish, if they’re not fresh and/or dried. The taste of dried Thyme or Oregano is a complete game changer if they’re not added fresh. Both still taste great, in my opinion, but change the flavor drastically, none the less. You might want to experiment with both to find where your tastes lie.

Deepen and Enrich the Flavor

Season everything from the start. After I butterfly the chicken breast, I season with Kosher salt and pepper. I salt the sautéed mushrooms, I salt the water my pasta cooks in and I even add cooked bacon; which is salty. This may sound like a lot of salt but a little goes a long way.

I also add Spaghetti Sauce (Prego) and Lemon Juice. The tomato, from the sauce deepens the flavor and darkens the tone. Alternatives could be tomato paste or plain tomato sauce if you’d like. I’m betting that it could even be done with a squeeze of Ketchup. I add the lemon to the sauce while it’s cooking but, I find that it’s even more refreshing, adding a fresh squeeze of lemon juice, over the top of each serving, even more satisfying.

The wine I use in this dish is what gives this recipe its name, Marsala. It can be dry or sweet and most recipes call for dry Marsala wine but, I prefer mine sweet. Again, that’s just a personal preference so you decide what’s best for you.

More of my Italian Influenced Recipes

Garlic Parmesan Chicken, Bolognese Sauce, Alfredo Sauce, Blackened Chicken Alfredo, Alfredo & Cheese Sauce, How to make Pasta, Egg Noodle Lasagna, Olive Oil Bread Dip, Bread Twists, Italian Cheese Bread, Italian Sausage Recipe, Calamari, Meatball Sub Sandwich, Basil Pesto Pasta with Sausage, Italian Margarita, Ham & Cheese Calzone, Margherita Pizza, Pasta Carbonara. Caprese Portobello, Pesto Sauce with Almonds. Mussels in Garlic Lemon Butter Sauce, Stromboli.

Chicken Marsala Ingredients: Serves 2 to 3

• 1 Chicken Breast – Halved, butterflied, tenderized, seasoned with kosher salt and pepper, and dredged in flour for a perfect crust.
• 1/4 cup All-Purpose Flour – For dredging the chicken, giving it a golden, crispy coating.
• 3 tbsp Butter – Use 2 tablespoons for cooking the chicken and 1 tablespoon for sautéing the mushrooms.
• 1 tbsp Olive Oil – Added to the pan for frying the chicken and enhancing flavor.
• 2 Garlic Cloves – Chopped to add aromatic richness to the dish.
• 5 oz Mushrooms – Adds an earthy, savory element to the sauce.
• 1 cup Marsala Cooking Wine – Dry is recommended, but sweet works beautifully for a touch of sweetness.
• 1/2 cup Whipping Cream or Half-and-Half – For a creamy, luxurious sauce.
• 1/3 cup Marinara or Spaghetti Sauce – Adds depth and a hint of tomato sweetness.
• 1 pinch Fresh Parsley – Chopped and used as a fresh garnish.
• 1 Green Onion (optional) – Chopped for added flavor and a pop of color.
• Kosher Salt and Pepper – Season to taste throughout the dish.

Instructions

1. Prepare the Chicken:
   Halve the chicken breast, butterfly it, and tenderize with a mallet. Season both sides generously with kosher salt and pepper, then dredge the chicken in flour, shaking off any excess.
2. Cook the Chicken:
   Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large skillet over medium heat. Add the floured chicken and cook for 4–5 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
3. Sauté the Mushrooms:
   In the same skillet, melt the remaining 1 tablespoon of butter. Add the chopped garlic and mushrooms, and sauté until the mushrooms are tender and lightly browned, about 5 minutes.
4. Deglaze the Pan:
   Pour in the Marsala wine, scraping the bottom of the skillet to release any browned bits. Let the wine simmer for 2–3 minutes, allowing the alcohol to cook off and the flavors to deepen.
5. Make the Sauce:
   Stir in the whipping cream (or half-and-half) and marinara sauce. Simmer the mixture for 3–4 minutes, or until the sauce thickens slightly. Taste and adjust seasoning with salt and pepper, if needed.
6. Combine Everything:
   Return the cooked chicken to the skillet, nestling it into the sauce. Spoon the sauce over the chicken and let it simmer together for 5 minutes, allowing the flavors to meld.
7. Garnish and Serve:
   Sprinkle the dish with freshly chopped parsley and green onion (if using). Serve hot over pasta, mashed potatoes, steamed rice or with crusty bread to soak up the sauce.

Be sure to watch the short “How to” video tutorial up above and I’ll show you exactly how to make this amazing chicken and mushroom gravy.

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