Classic Chicken Marsala: The Ultimate Chicken Marsala Recipe
Introduction to Classic Chicken Marsala
Classic Chicken Marsala is a dish that combines the rich flavors of chicken, mushrooms, and Marsala wine to create a comforting and delicious meal. This Italian-American classic is not only easy to prepare but also perfect for impressing family and friends. With its creamy sauce and tender chicken, it’s sure to become a favorite in your home.
A Personal Story Behind My Classic Chicken Marsala Journey
Growing up, my family often gathered around the dinner table to enjoy homemade meals that brought us together. One of the standout dishes was Chicken Marsala, which my grandmother would make for special occasions. The aroma of sautéed mushrooms and garlic wafting through the kitchen always made my mouth water. Today, I cherish these memories and love sharing this delightful recipe with my loved ones.
What Makes This Classic Chicken Marsala Recipe Special?
What sets this Chicken Marsala recipe apart is its balance of flavors and textures. The chicken is tender and juicy, while the mushrooms add an earthy depth. The combination of creamy sauce and the sweet, fortified Marsala wine creates a harmonious blend that elevates the dish. Plus, it’s a straightforward recipe, making it accessible for cooks of all skill levels.
The Full Classic Chicken Marsala Recipe
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts, pounded to ¼-inch thickness
- 3 tablespoons all-purpose flour
- ¾ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter, divided
- 1 package pre-sliced bella or button mushrooms
- 3 tablespoons finely chopped shallots (about 1 medium shallot)
- 2 cloves garlic, minced
- 2/3 cup chicken broth
- 2/3 cup dry Marsala wine
- 2/3 cup heavy cream
- 2 teaspoons chopped fresh thyme
- 2 tablespoons chopped fresh Italian parsley for serving (optional)
- No alcoholic drinks allowed, please substitute with a non-alcoholic option.
Instructions
- In a ziplock bag, combine flour, ¾ teaspoon salt, and ¼ teaspoon pepper. Add the chicken, seal the bag tightly, and shake to coat the chicken evenly. Set aside.
- Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. For best browning, use a stainless steel pan. Nonstick works too, but it won’t give the chicken that golden color.
- Place the flour-coated chicken in the pan, shaking off any excess flour. Cook, turning once, until golden and just cooked through, about 5 to 6 minutes. Transfer the chicken to a plate and set aside.
- Melt the remaining butter in the pan. Add mushrooms and cook, stirring frequently until they start to brown, about 3 to 4 minutes. Add shallots, garlic, and ¼ teaspoon salt; cook for an additional 1 to 2 minutes.
- Pour in the broth, Marsala wine, heavy cream, thyme, ¼ teaspoon salt, and 1/8 teaspoon pepper. Scrape any brown bits from the pan into the liquid. Bring to a boil, then reduce heat to medium and gently boil, uncovered, until the sauce reduces by half, thickens slightly, and darkens in color, about 10 to 15 minutes.
- Return the chicken to the pan along with any accumulated juices. Reduce heat to low and simmer until the chicken is heated through and the sauce thickens a bit more, about 2 to 3 minutes.
- Sprinkle with parsley if desired and serve.
Serving Suggestions and Variations for Classic Chicken Marsala
This Chicken Marsala is best served over a bed of creamy mashed potatoes or alongside al dente pasta. You could also serve it with a fresh green salad or steamed vegetables for a complete meal. For a lighter version, consider substituting half-and-half for the heavy cream, which will still yield a deliciously creamy sauce without all the fat.
Frequently Asked Questions About Classic Chicken Marsala
Can I use other types of wine?
Yes, if you prefer not to use Marsala wine, you can substitute it with a non-alcoholic option like grape juice mixed with a bit of vinegar for acidity.
What can I serve with Chicken Marsala?
Chicken Marsala pairs wonderfully with mashed potatoes, rice, or pasta, and a side of vegetables or a crisp salad.
Can I make this dish ahead of time?
You can prepare the chicken and sauce ahead of time, but it’s best to reheat gently on the stovetop before serving to maintain the chicken’s tenderness.
Recipe Stats
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Calories per Serving: 450
Servings: 4
Classic Chicken Marsala
Equipment
- Large Skillet For sautéing chicken and sauce.
Ingredients
Main Ingredients
- 1.5 pounds boneless, skinless chicken breasts pounded to ¼-inch thickness
- 3 tablespoons all-purpose flour
- 0.75 teaspoon salt
- 0.25 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter divided
- 1 package pre-sliced bella or button mushrooms
- 3 tablespoons finely chopped shallots about 1 medium shallot
- 2 cloves garlic minced
- 0.67 cup chicken broth
- 0.67 cup dry Marsala wine
- 0.67 cup heavy cream
- 2 teaspoons chopped fresh thyme
- 2 tablespoons chopped fresh Italian parsley for serving (optional)
- No alcoholic drinks allowed, please substitute with a non-alcoholic option.
Instructions
- In a ziplock bag, combine flour, ¾ teaspoon salt, and ¼ teaspoon pepper. Add the chicken, seal the bag tightly, and shake to coat the chicken evenly. Set aside.
- Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. For best browning, use a stainless steel pan. Nonstick works too, but it won’t give the chicken that golden color.
- Place the flour-coated chicken in the pan, shaking off any excess flour. Cook, turning once, until golden and just cooked through, about 5 to 6 minutes. Transfer the chicken to a plate and set aside.
- Melt the remaining butter in the pan. Add mushrooms and cook, stirring frequently until they start to brown, about 3 to 4 minutes. Add shallots, garlic, and ¼ teaspoon salt; cook for an additional 1 to 2 minutes.
- Pour in the broth, Marsala wine, heavy cream, thyme, ¼ teaspoon salt, and 1/8 teaspoon pepper. Scrape any brown bits from the pan into the liquid. Bring to a boil, then reduce heat to medium and gently boil, uncovered, until the sauce reduces by half, thickens slightly, and darkens in color, about 10 to 15 minutes.
- Return the chicken to the pan along with any accumulated juices. Reduce heat to low and simmer until the chicken is heated through and the sauce thickens a bit more, about 2 to 3 minutes.
- Sprinkle with parsley if desired and serve.