Chicken Marsala

Chicken Marsala, an Italian-American dish, is a golden-brown pan-fried cutlet of chicken and mushrooms with a Marsala wine sauce.

It is an Italian-American recipe, is a dish that combines golden-brown pan-fried chicken and mushrooms with a Marsala wine-based sauce. This is the most popular recipe for chicken on our website. It is a classic restaurant meal, but it can be made at home. In 45 minutes, it can be on your dinner table with just one pan. This recipe creates a delicious sauce that goes well with pasta, polenta or rice.

Once you have mastered chicken Marsala and your family enjoys Italian food as much as mine, then try other Italian favorites such as chicken cacciatore.

What you’ll need to make Chicken Marsala

Marsala, a brandy fortified wine from Sicily, is worth having in your pantry if you only want to use it to make this dish again and again. The wine will last for several months if kept in a cool and dry place.

Since pounding the meat tenderizes it, I prefer to buy the boneless, skinless chicken breasts at the store and then pound them myself instead of using the thinly sliced cutlets available in the supermarket. You can save time if you use pre-sliced mushroom slices. You can also use chicken tenderloins, which are already tender.

How To Make Chicken Marsala

It’s better to cut your large chicken breasts in half horizontally before you pound them. If you don’t first cut them in half, the breasts will be huge and oddly shaped.

After you have four flat filets prepared, each one should be pounded to a thickness of 1/4 inch.

Place the flour in a Ziplock bag with 3/4 teaspoons of salt and 1/4 teaspoon of pepper.

Seal the bag and shake the chicken in the bag to evenly coat it. Set aside.

Heat 2 tablespoons butter and the oil in a large pan over medium heat. Use a stainless-steel pan to get the best results. You can use nonstick, but the color of the chicken will not be as golden. Place the chicken, flour-dusted, in the pan. Shake off any excess flour.

Cook the chicken, turning it once, for 5 to 6 total minutes or until golden brown and barely cooked. Make sure the cooked chicken is transferred to an additional plate before serving.

Melt the remaining tablespoon butter in the pan. Add the mushrooms to the pan and stir frequently until they begin to brown. In three to four minutes, you should be done.

Add the shallots and garlic. Sprinkle 1/4 teaspoon salt on top.

Cook an additional 1 to 2 minutes.

Add the wine, broth, heavy cream and thyme. Then add one-quarter teaspoon of salt and one-eighth teaspoon of pepper. Use a wooden spatula to scrape off any brown bits. Bring the liquid up to a rolling boil and then reduce the temperature to medium.

Covered, gently boil the sauce until it has reduced by half and is slightly thickened. A 10- to 15-minute wait is expected.

Add the chicken to the pan along with any liquids that have accumulated. Reduce the heat and simmer for 2 to 3 more minutes until the chicken has warmed up and the sauce has thickened.

Sprinkle parsley if desired and serve.