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Turn plain chicken breasts into an amazing Italian-American meal that tastes just like something from a fancy restaurant. The juicy chicken smothered in a smooth Marsala wine sauce with tasty mushrooms makes for a dish that's both down-to-earth and fancy at the same time.
I whipped up this Chicken Marsala during a stay-home date night when I wanted something fancy without spending forever in the kitchen. Now we make it whenever we want that eating-out feeling while staying in.
Ingredients
- Chicken breasts: Flattened thin so they cook fast and stay super tender
- All-purpose flour: Makes a nice golden outside and helps make the sauce thicker
- Bella or button mushrooms: Add an earthy taste. Pick ones with firm tops that aren't slimy
- Dry Marsala wine: The main flavor maker. Get a good Italian one for the real deal taste
- Heavy cream: Makes the sauce velvety smooth. Use the full-fat kind for best results
- Fresh thyme and parsley: Add a burst of freshness to cut through the rich sauce
- Shallots: Give a mild oniony flavor that works great with the Marsala
Step-by-Step Instructions
- Prepare the Chicken:
- Put seasoning and flour on chicken breasts in a plastic bag. This adds flavor and creates a coating that will make the sauce thicker later. Make sure to pound the chicken to about 1/4-inch thick so it cooks evenly and quickly.
- Pan-Fry the Chicken:
- Warm up olive oil and butter until it shimmers but doesn't smoke. Cook chicken for just 5-6 minutes, flipping once when you notice golden edges forming on the bottom. You want a nice brown color but the inside should stay juicy. Set aside on a plate and keep the pan as is.
- Sauté the Mushrooms:
- Toss in the rest of the butter and right away add mushrooms. Don't move them for the first minute so they get some color, then stir now and then. Wait until they turn golden and release their water before adding anything else.
- Build the Flavor Base:
- Throw in shallots and garlic with a little salt, keep stirring so nothing burns. Cook just until they smell good and shallots start to soften, about 1-2 minutes. You'll know they're ready when the smell gets stronger.
- Create the Marsala Sauce:
- Add the liquids and scrape the pan bottom hard to get all the tasty browned bits loose. That's where all the flavor is hiding. Let it bubble gently and cook down until the sauce can coat a spoon.
- Return Chicken to Sauce:
- Put the chicken and any juices back in the pan, tucking the pieces into the sauce. Let it simmer gently until the sauce is just right and chicken is warm again, about 2-3 minutes. Don't cook too long here or it'll dry out.
- Garnish and Serve:
- Toss some fresh parsley on top just before serving to add color and freshness. Serve right away while everything's hot and the sauce is smooth.
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This meal always takes me back to memories of my grandma who got me into Italian cooking. She always told me the key to awesome Marsala sauce was taking your time during the cooking down part, letting those flavors naturally get stronger.
Choosing the Right Marsala
Marsala comes in different sweetness levels and ages. For this dish, go with dry Marsala (secco) for the best savory sauce. Sweet Marsala is yummy but makes things taste more like dessert. The quality really matters in this recipe since the wine is such a big part of the flavor. Spending a bit more ($15-20) will make your dish way better than using those cheap cooking wines from the grocery store.
Make-Ahead Options
You can warm up this Chicken Marsala really well, so it's great for planning meals ahead. Make the whole thing up to two days before and keep it in a sealed container in the fridge. When you heat it up, add a splash of chicken broth if the sauce got too thick. For best results, warm it slowly on the stove instead of using the microwave to keep the sauce smooth and stop the chicken from getting tough.
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Perfect Pairings
The mushrooms and rich Marsala sauce go really well with starches that can soak up all that yummy sauce. Creamy polenta makes a true Italian combo, while buttery egg noodles offer a simple but satisfying base. For veggies, try roasted asparagus or a simple arugula salad with lemon dressing to balance out the rich sauce. A glass of medium red wine like Chianti or Pinot Noir goes great with this meal.
Common Recipe Questions
- → What type of wine is best for Chicken Marsala?
Grab a bottle of dry Marsala wine for the richest flavor in this dish. Stay away from sweet Marsala as it'll make your sauce too sugary.
- → Can I use other mushrooms besides bella or button?
Sure thing. Try cremini, portobello, or even a mix of wild mushrooms to get more complex flavors in your dish.
- → What can I substitute for heavy cream?
You can swap in half-and-half or a dollop of Greek yogurt if you want something lighter. Just know your sauce won't be quite as rich.
- → How do I ensure the chicken stays tender?
Make sure to pound your chicken to about 1/4-inch all over so it cooks evenly. Keep a close eye on it while cooking so it doesn't get tough.
- → What are some good side dishes for Chicken Marsala?
This goes really well with potato mash, buttered noodles, a nice risotto, or some roasted veggies like asparagus or green beans.
- → Can this dish be made ahead of time?
You bet. You can cook the sauce and brown the chicken earlier in the day. Just warm everything up together right before you want to eat so the flavors stay nice and the texture doesn't get weird.