Best Chicken Marsala (Classic Recipe Made Easy) Recipe
This Best Chicken Marsala recipe offers a classic Italian-American dish made easy with tender, thinly-pounded chicken breasts sautéed to golden perfection and coated in a rich, flavorful marsala wine and mushroom sauce. Perfect for a hearty dinner served alongside your favorite side, it balances savory, earthy mushrooms with the sweet, robust notes of marsala wine.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Italian-American
Ingredients
Main Ingredients
- 4 chicken breasts
- Salt and pepper, to taste
- 1/2 cup (60g) flour, for dredging
- 2 tbsp olive oil
- 3 small shallots, chopped
- 1 cup (100g) chestnut mushrooms, sliced
- 1 tbsp flour (for sauce)
- 1/2 cup (125 ml) marsala wine
- 1 cup (250 ml) chicken stock
- Flat leaf parsley, chopped, for garnish
Instructions
- Prepare the Chicken: Place the chicken breasts between two sheets of cling wrap and gently pound them with a meat mallet until they are approximately 1/2 inch thick. Season both sides with salt and pepper, then dredge each breast thoroughly in the 1/2 cup of flour, shaking off excess.
- Sear the Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the floured chicken breasts and fry until golden brown on both sides, about 5 minutes total. Because the chicken is thin, avoid overcooking. Remove the chicken from the skillet and set aside on a plate.
- Cook Shallots and Mushrooms: In the same skillet, lower the heat to medium-low, add the chopped shallots and cook gently for 2 to 3 minutes until softened. Then add the sliced mushrooms, season with salt and pepper, and sauté for about 5 minutes until the mushrooms release their moisture and begin to brown.
- Make the Sauce: Sprinkle 1 tablespoon of flour over the mushrooms and shallots, stirring to coat and cook for an additional minute to eliminate the raw flour taste. Pour in the marsala wine, increasing the heat to medium, allowing the alcohol to reduce slightly. Then add the chicken stock, bring the mixture to a boil, and reduce heat to a gentle simmer.
- Simmer with Chicken: Return the seared chicken breasts to the pan, spooning sauce over them. Allow the chicken to heat through and simmer for a few minutes until the sauce thickens to your preferred consistency.
- Finish and Serve: Sprinkle the dish with freshly chopped flat leaf parsley and serve immediately with a side of your choice, such as pasta, mashed potatoes, or steamed vegetables.
Notes
- Thinly pounding the chicken breasts ensures even cooking and quick frying.
- Use dry marsala wine for a less sweet sauce if preferred.
- Chestnut mushrooms add a rich earthy flavor, but button mushrooms can be substituted.
- Do not overcrowd the pan when frying chicken to achieve a good sear.
- Allowing the sauce to reduce and thicken enhances the intensity of flavor.
- Fresh parsley adds a bright contrast in both flavor and color.
