Description
Chicken Marsala is a classic Italian-American dish featuring tender chicken breasts sautéed to golden perfection and simmered in a rich, savory Marsala wine and mushroom sauce. This recipe combines the earthy flavors of cremini mushrooms with the sweetness of dry Marsala wine, creating a luscious sauce that complements the juicy chicken, ideal for a comforting yet elegant dinner served in just 35 minutes.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- Flour for dredging
Sauce and Cooking
- 8 ounces cremini or button mushrooms, sliced
- 3/4 cup dry Marsala wine
- 1/2 cup low-sodium chicken broth
- 4 tablespoons olive oil
- 4 tablespoons unsalted butter
Instructions
- Season and Dredge Chicken: Season the chicken breasts evenly with salt and pepper, then lightly coat each breast in flour to help create a golden crust and aid in sauce thickening later.
- Sauté Chicken: Heat olive oil and 2 tablespoons of butter in a skillet over medium heat. Cook the floured chicken breasts for 4-5 minutes on each side until they develop a golden brown crust and are cooked through. Remove the chicken from the skillet and set aside.
- Cook Mushrooms: Add sliced mushrooms to the same skillet. Sauté for about 5 minutes or until they become browned and tender, absorbing the savory flavors left behind by the chicken.
- Deglaze with Marsala Wine: Pour in the dry Marsala wine, scraping the bottom of the skillet to loosen any browned bits. Let the wine simmer for a couple of minutes to reduce and intensify in flavor.
- Add Broth and Simmer with Chicken: Stir in the low-sodium chicken broth, then return the chicken breasts to the skillet. Simmer everything together for 5 minutes to let the flavors meld and the chicken finish cooking.
- Finish the Sauce: Stir in the remaining 2 tablespoons of butter until melted and the sauce is glossy and slightly thickened, which enriches the texture and flavor of the dish.
- Serve: Plate the chicken breasts and spoon the mushroom Marsala sauce over the top. Serve warm for a delicious and comforting meal.
Notes
- If desired, you can thicken the sauce further with a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water) added during the simmer step.
- Use dry Marsala wine rather than sweet for a more balanced flavor.
- Chicken thighs can be substituted for a juicier option but will require longer cooking time.
- For a gluten-free version, use gluten-free flour or cornstarch for dredging.
- Serve with mashed potatoes, polenta, or pasta to soak up the flavorful sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
