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Introduction:
Picture this: tender chicken breasts, sautéed to perfection and bathed in a rich, velvety sauce infused with the earthy flavors of mushrooms and the sweet tang of Marsala wine. Is your mouth watering yet? If not, it soon will be, because today we’re diving into the world of Chicken Marsala – a classic Italian dish that’s as comforting as it is elegant. Whether you’re planning a special dinner for two or hosting a gathering with friends, Chicken Marsala is sure to impress. So let’s roll up our sleeves and discover how to recreate this culinary masterpiece in your own kitchen.
The Story Behind Chicken Marsala
Chicken Marsala traces its roots back to Sicily, where Marsala wine – a fortified wine with a deep, caramelized flavor – is produced. The dish gained popularity in the United States in the 20th century and has since become a staple on Italian restaurant menus across the country. While there are many variations of Chicken Marsala, the basic components remain the same: tender chicken, savory mushrooms, and a luscious Marsala wine sauce.
Tips for Success:
- Use a good quality Marsala wine for the best flavor. Dry Marsala is typically used for savory dishes like Chicken Marsala, but you can use sweet Marsala if you prefer a slightly sweeter sauce.
- Don’t overcrowd the skillet when cooking the chicken – this will ensure that it browns evenly and develops a nice crust.
- If you’re short on time, you can use pre-sliced mushrooms to save on prep work.
MR. MAKE IT HAPPEN
All-Purpose Seasoning
Mix your marinade ingredients together and then add In the chicken breast. Get in there with your hands and ensure the chicken is coated evenly. Allow this to marinate anywhere from 1 hour to 24 hours.
Mr. Make It Happen
All-Purpose Flour
After the chicken has adequately marinated, set-up your flour station. Season the flour with salt and pepper and coat the chicken evenly.
For this recipe, the chicken cutlets should be very lightly breaded. No need to add an egg wash or buttermilk etc. Simply go straight from the marinate into the flour.
Shallow fry the chicken and then remove. In the same skillet, cook your pancetta, shallot, and mushrooms. Season to taste. Next, deglaze with marsala wine and bring to a boil.
The pancetta is optional but it adds a nice additional layover of flavor and texture. You can omit it or swap with thick-cut bacon.
Add in the chicken broth and place of cream. Season to taste and add the chicken back to the sauce to finish cooking. Cook chicken until it hits 165 internal temp. Garnish with chopped parsley.
Conclusion:
Chicken Marsala is the epitome of comfort food – hearty, flavorful, and downright delicious. With just a handful of simple ingredients, you can create a restaurant-worthy meal that will leave your taste buds singing. So why not add Chicken Marsala to your dinner rotation and treat yourself to a taste of Italy tonight? Buon appetito!
Print & Download Recipe
Chicken Marsala
Equipment
Ingredients
- 2 boneless skinless chicken breasts
- 1 cup all purpose flour
- ¼ cup avocado or olive oil
- 8 oz porcini or Bella mushrooms
- ½ cup marsala wine
- 6 oz pancetta
- ½ cup chicken stock
- ¼ cup heavy cream
- 1 tbs minced garlic
- 1 diced shallot
- 4 tbs butter
- ½ tsp browning
- 1-2 tsp better than bouillon Chicken Base
- AP Seasoning Italian Seasoning, cayenne pepper, Chopped parsley
Instructions
- Start by pounding the chicken breasts to an even thickness, then season them generously with salt and pepper.
- Dredge the chicken breasts in flour, shaking off any excess.
- In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium-high heat.
- Add the chicken breasts to the skillet and cook until golden brown on both sides, about 3-4 minutes per side. Remove the chicken from the skillet and set aside.
- In the same skillet, add the remaining butter and olive oil. Add the sliced mushrooms and cook until they are golden brown and tender, about 5-6 minutes.
- Pour the Marsala wine into the skillet, scraping up any browned bits from the bottom of the pan with a wooden spoon.
- Stir in the chicken broth and bring the sauce to a simmer. Let it cook for a few minutes until slightly thickened.
- Return the chicken breasts to the skillet and let them simmer in the sauce for another 5-7 minutes, or until cooked through.
- Garnish with chopped parsley before serving.
