Chicken Marsala
Servings: people
Our Chicken Marsala is a rich, elegant dish featuring tender chicken and a silky mushroom-wine sauce, easy enough for a weeknight but impressive enough for a special occasion.
Ingredients
- 2 large chicken breasts boneless, skinless, halved horizontally to make 4 cutlets
- ½ cup all-purpose flour for dredging
- 3 tablespoon olive oil divided
- 2 tablespoon unsalted butter
- 8 oz mushrooms cremini or white button, sliced
- 2 cloves garlic grated
- ¾ cup Marsala wine best if dry or semi-sweet
- 1 cup chicken broth
- ¼ to ½ cup heavy cream or half-and-half
- 1 tablespoon fresh parsley chopped
- salt and black pepper to taste
Instructions
- Prep Chicken: Slice 2 large chicken breasts in half horizontally. Pound to even thickness if needed. Season with salt and black pepper. Dredge in ½ cup all-purpose flour, shaking off excess.
- Sear Chicken: Heat 2 tablespoon olive oil in a large skillet over medium heat. Cook chicken 3–4 minutes per side until golden and cooked through. Set aside under foil.
- Cook Mushrooms: In the same pan, add 1 tablespoon olive oil and 2 tablespoon unsalted butter. Sauté 8 oz mushrooms 6–8 minutes until browned. Add 2 cloves garlic and cook 30 seconds more.
- Make Sauce: Pour in ¾ cup Marsala wine and 1 cup chicken broth, scraping up browned bits. Simmer and reduce slightly, about 5 minutes.Stir in ¼ to ½ cup heavy cream. Simmer gently until sauce thickens to a silky consistency.
- Finish: Return chicken to the pan and simmer a few more minutes until heated through. Sprinkle with 1 tablespoon fresh parsley and serve hot.
Notes
SUBSTITUTIONS
- Boneless, skinless chicken breasts → Chicken thighs or thin pork cutlets
- All-purpose flour → Gluten-free flour blend
- Olive oil → Avocado oil or vegetable oil
- Butter → Ghee, non-dairy butter, or more olive oil.
- Mushrooms (cremini or white button) → Baby bella, shiitake, or porcini mushrooms
- Garlic → Garlic powder (½ teaspoon per clove) or shallots
- Marsala wine → Dry sherry, Madeira wine, or grape juice + splash of brandy
- Chicken broth → Vegetable broth or beef broth
- Heavy cream → Half-and-half, coconut cream, or cashew cream
- Parsley → Fresh basil, chives, or a sprinkle of dried Italian herbs
- Thin, even cutlets: Grab store-bought cutlets if you can. Otherwise, slice and gently pound boneless breasts for quick, even cooking.
- Season every step: A pinch of salt for the chicken, the mushrooms, and the sauce. Taste as you go — it makes all the difference.
- Brown boldly: Let the chicken and mushrooms sear undisturbed. Golden brown = deep, savory flavor.
- Scrape up the flavor: Splash cold Marsala into the hot pan to lift those tasty browned bits — they’re the secret to a rich, amazing sauce.
- Store Chicken Marsala in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of broth or water to loosen the sauce.
- Freeze Chicken Marsala in an airtight container for up to 2 months. Thaw overnight in the fridge, then reheat gently with a splash of broth.
- Note: The sauce may separate slightly after freezing due to the cream. Stir well while reheating and add a little extra cream or broth to smooth it out.
