Elegant and easy, this is chicken marsala recipe It’s an Italian-American classic to make tonight. A flavorful mushroom wine sauce (no fresh cream) coats juicy, lightly pan-fried chicken cutlets ready to top noodles or scoop mashed potatoes. can.
Bright, yet rich in flavor, this is the absolute best chicken marsala recipe: my famous crockpot chicken marsala stovetop rendition.
My chicken marsala sauce is made without heavy cream.
Mushrooms are sautéed in butter and shallots and simmered in marsala wine and chicken broth.
- Like another favorite Italian dish, chicken piccata, chicken cutlets are lightly floured, seared, and drizzled with sauce.
- Like chicken breast fried chicken, this chicken marsala recipe cooks quickly and yields moist, juicy results.
This simple and healthy chicken marsala recipe is seasoned to perfection and will blow Olive Garden out of the water (or out of the skillet).
This quick and flavorful chicken recipe is perfect for guests or a simple weeknight dinner.
Completed in a total of 30 minutes!
How to choose marsala wine for chicken
You may be wondering what Marsala wine is and whether you should use sweet or dry Marsala wine for cooking.
- Marsala wine is a fortified wine (sherry, port, vermouth, etc.) produced near the town of Marsala in Sicily, Italy.
- Marsala wine is great for drinking and cooking! It’s perfect as an aperitif or dessert wine, so feel free to enjoy it between meals.
- For Chicken Marsala, choose a dry Marsala wine to pair with the savory dish.
Marsala wine contains alcohol, which will leach out during cooking.
How to make the best chicken marsala recipe
This chicken marsala recipe is fairly simple.
Sprinkle the chicken cutlet with flour and bake it in a frying pan.
The sauces come together in the same pan the chicken was cooked in (additional flavor and less cooking score!).
component
- chickenBoneless, skinless chicken breast pairs well with simple Italian dishes such as baked chicken parmesan.
- marsala wineAdds a classic flavor to dishes. Look for real Marsala wines, not cooking wines.
- flourFor dredging chicken breast. This keeps the outside crispy and retains moisture.
- Olive oilFor fried chicken.
- butterFor sautéing and flavoring mushrooms and shallots.
- garlicA staple in my Italian recipes.
- shallotThe Flavor of onions is even more.
- mushroomI prefer cremini mushrooms, but feel free to use any variety you like, such as shiitake or mixed wild mushrooms.
- sherry vinegarFor that pop of sourness needed to round out the flavors.
- chicken brothThis flavorful cooking liquid will get you saucy. Choose a low-salt option to control salt intake.
- fresh herbsFresh thyme and parsley add a nice finishing touch to the dish.
direction
- Divide the chicken breast into pieces, pound evenly, and season the chicken.
- Sprinkle the sides of the chicken cutlet with flour.
- Working in batches, cook chicken in olive oil in a large skillet over medium-high heat, then transfer to a plate.
- Add butter, mushrooms, shallots and salt and sauté until mushrooms are soft and brown.
- Pour in marsala and sherry vinegar and bring to a boil. Add the chicken bouillon and bring to a boil. Add the remaining butter and fry. Return chicken to pan and sprinkle with fresh thyme. fun!
storage tips
- to the storeRefrigerate chicken marsala in an airtight container for up to 3 days.
- reheatGently reheat leftovers in a stovetop skillet over medium-low heat or in the microwave.
- To freezeFreeze chicken for up to 3 months in a freezer-safe, airtight storage container. Thaw overnight in the refrigerator before reheating.
meal prep tips
- Purchase pre-sliced mushrooms to save prep time.
- A day in advance, shred chicken breasts and slice shallots.
- Place each ingredient in individual airtight storage containers and refrigerate until you are ready to complete the recipe.
wine pairing
Enjoy Chicken Marsala with a dry white wine such as Sauvignon Blanc or Pinot Grigio. It can also be served with a dry rosé or Pinot Noir.
Compatibility with Chicken Marsala
Chicken Marsala is traditionally served with rice, pasta, or mashed potatoes. It’s also delicious with mung beans and green salad.
A fine dinner cooked flat in 30 minutes in one pan, Chicken Marsala is worth a trip to the Marsala wine store.
FAQ
Yes, the Marsala used to make Chicken Marsala is wine and alcohol, unlike cooking wine. Chicken Marsala gets its name and characteristic flavor from wine, but if you want to make this dish without alcohol, you can substitute more chicken broth.
Pounding chicken breasts is an easy way to tenderize chicken. To keep chicken juices out, place chicken between layers of plastic wrap before pounding or placing in a ziplock bag.
I like to use boneless skinless breasts, but you can also make chicken thighs if you prefer. increase.
Chicken Marsala can be made gluten free by replacing the 1:1 gluten free flour with all purpose flour.
- 2 medium boneless skinless chicken breast
- 1 tea spoon kosher salt Divided
- 1/4 tea spoon black pepper
- 1/4 cup all purpose flour
- 2 tablespoon extra virgin olive oil Divided
- 3 tablespoon softened unsalted butter Divided
- 1 medium shallot chopped
- 3 cloves garlic Chopped (about 1 tablespoon)
- 8 ounce sliced cremini Shiitake or wild mushroom mix (increase to 16 oz if you like mushrooms)
- 1/2 cup dry marsala wine Do not cook wine.over chicken stock
- 1 tablespoon sherry vinegar or red wine vinegar
- 1/2 cup chicken soup
- 2 tea spoon chopped fresh thyme or 2 tablespoons chopped fresh parsley
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Split the chicken breast in half horizontally to make two thin chicken pieces (cutlets). (Carefully place your hands on top to get a feel for whether you’re slicing the chicken evenly.) Place the plastic wrap over the chicken and gently set it down with the flat side of a meat mallet or rolling pin. Beat to even thickness (about 1/4 inch thick or so). Season both sides of the chicken with 1/2 teaspoon salt and pepper. Place flour in a shallow dish (a pie dish works well). Lightly fluff both sides of the chicken with tongs.
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In a large, high-sided skillet, heat 1 tablespoon oil over medium-high. When the oil is hot and glistening, add the chicken, two on top of each other (angle the chicken away from you as you put it down). Cook until golden brown on both sides and chicken is cooked through, about 2 to 3 minutes on each side. Transfer to a plate and tent with foil to keep warm. Add remaining 1 tablespoon oil and repeat with remaining 2 pieces of chicken.
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Add 2 tablespoons butter, mushrooms, shallots, and remaining 1/2 teaspoon salt to skillet. Cook until mushrooms are tender and beginning to brown, about 6 to 8 minutes.
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Pour in marsala and vinegar. Stir, scraping along the bottom of the pan. Cook until Marsala is half cooked, about 3 minutes.
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Add chicken broth and simmer 1 minute. Stir in remaining 1 tablespoon butter. Season carefully, adding salt or pepper if desired, then return chicken to skillet. Heat for a short time (30 seconds to 1 minute). Sprinkle fresh thyme all over. Enjoy now.
- store: Refrigerate chicken marsala in an airtight container for up to 3 days.
- reheat: Gently reheat leftovers in a stovetop skillet over medium-low heat or in the microwave.
- To freeze: Freeze chicken for up to 3 months in freezer-safe, airtight storage containers. Thaw overnight in the refrigerator before reheating.
Serving: 1 (out of 4)calorie: 302kcalcarbohydrates: 15gprotein: 15gobesity: 17gsaturated fat: 7gPolyunsaturated fat: 1gMonounsaturated fat: 8gTrans fat: 0.4gcholesterol: 59mgpotassium: 546mgfiber: 1gsugar: FourgVitamin A: 329IUVitamin C: Fourmgcalcium: 32mgiron: 1mg
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