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Chicken Marsala Recipe

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★★★★★

4.5 from 130 reviews

Chicken Marsala is a classic Italian-American dish featuring tender, thinly pounded chicken breasts cooked in a rich, savory Marsala wine sauce with mushrooms and shallots. This recipe delivers a perfect balance of flavors with a creamy, slightly sweet sauce that pairs beautifully with pasta or mashed potatoes, making it an elegant yet easy-to-make dinner option.

Ingredients

Scale

Chicken

  • 4 small boneless skinless chicken breasts (5 to 6 oz each)
  • ½ cup all-purpose flour
  • ¾ teaspoon salt
  • ½ teaspoon black pepper
  • 4 tablespoons olive oil

Sauce

  • 2 tablespoons butter
  • ¼ teaspoon dried thyme leaves (or 1 teaspoon fresh thyme)
  • 1 small shallot, diced (or onion)
  • 8 ounces mushrooms (white or brown), sliced
  • 1 ½ tablespoons all-purpose flour
  • ½ cup dry Marsala wine
  • ¾ cup chicken stock (or chicken broth)
  • 2 tablespoons chopped fresh parsley (or chives for garnish)

Instructions

  1. Prepare the chicken: Cover the chicken breasts with plastic wrap and use the flat side of a meat mallet or rolling pin to pound them to ¼-inch thickness. Season both sides with salt and pepper, then dredge the chicken in ½ cup of all-purpose flour, coating evenly.
  2. Cook the chicken: Heat 4 tablespoons of olive oil in a large skillet over medium-high heat. Cook the chicken breasts in batches for 3 to 4 minutes on each side until they are cooked through and golden brown. Remove the chicken from the pan and set aside on a plate.
  3. Make the sauce – cook aromatics: In the same skillet, add 2 tablespoons of butter, thyme, and diced shallot. Cook over medium heat until the shallots are tender, about 3 minutes, stirring occasionally to blend flavors.
  4. Add mushrooms and thicken: Add the sliced mushrooms to the pan and cook until they release their juices and become tender, approximately 5 minutes. Stir in 1 ½ tablespoons of flour and cook for an additional minute to eliminate the raw flour taste.
  5. Deglaze and simmer: Pour in ½ cup of dry Marsala wine and ¾ cup of chicken stock. Bring the mixture to a simmer and cook until the sauce thickens and becomes bubbly, about 3 minutes.
  6. Combine chicken and sauce: Return the cooked chicken breasts to the skillet with the sauce and simmer for 2 to 3 minutes until the chicken is heated through and well coated in the sauce.
  7. Garnish and serve: Sprinkle the chopped fresh parsley or chives over the dish and serve immediately, ideally over cooked pasta, mashed potatoes, or your preferred side.

Notes

  • You can substitute shallots with finely chopped onions if unavailable.
  • For gluten-free options, use gluten-free flour for dredging and thickening.
  • Use dry Marsala wine for authentic flavor; sweet Marsala can alter the dish’s taste.
  • Make sure not to overcrowd the skillet when cooking chicken to ensure even browning.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

Keywords: Chicken Marsala, Marsala wine chicken, mushroom chicken recipe, Italian chicken dish, skillet chicken sauce, easy dinner recipes

Find it online: https://spatulaqueen.com/chicken-marsala-recipe/