Chicken Marsala Recipe

Ingredients

Before we dive into the cooking process, let’s get acquainted with the stars of the show:

For the Chicken:

• Chicken breasts or cutlets (boneless, skinless): Thinly sliced for even cooking.
• All-purpose flour: Helps create a golden crust on the chicken.
• Salt and pepper: To season the chicken.
• Olive oil and butter: A combination for the perfect sear.

For the Sauce:

• Mushrooms: Cremini or button mushrooms add an earthy depth.
• Garlic: Because no savory dish is complete without it!
• Marsala wine: Sweet or dry—your choice, but it’s the magic ingredient.
• Chicken broth: Balances the richness of the wine.
• Heavy cream (optional): For an extra luxurious sauce.

How to Make Chicken Marsala

Step 1: Prep the Chicken

Start by slicing your chicken breasts into thin cutlets. If they’re too thick, you can butterfly them or gently pound them with a mallet to achieve an even thickness. Season generously with salt and pepper.

Next, dredge the chicken in flour, ensuring each piece is lightly coated. This not only helps with browning but also thickens the sauce later.

Step 2: Sear the Chicken

In a large skillet, heat olive oil and butter over medium heat. Once the butter melts and begins to bubble, add the chicken cutlets. Cook for about 3-4 minutes per side until golden brown. Don’t overcrowd the pan; work in batches if needed.

Remove the chicken and set it aside. You’ll notice lovely brown bits left in the pan—these are flavor gold for the sauce!

Crafting the Perfect Marsala Sauce

Step 3: Sauté the Mushrooms and Garlic

In the same skillet, add a touch more butter or oil if needed. Toss in the sliced mushrooms and sauté until they’re golden and tender, about 5-7 minutes.

Add minced garlic and cook just until fragrant—about 30 seconds. Be careful not to burn the garlic, as it can turn bitter.

Step 4: Deglaze with Marsala Wine

Here’s where the magic happens. Pour in the Marsala wine, using a wooden spoon to scrape up the browned bits from the pan. Let it simmer for a few minutes, reducing slightly to concentrate the flavors.

Step 5: Finish the Sauce

Stir in the chicken broth, bringing the mixture to a gentle simmer. For a creamier sauce, add a splash of heavy cream at this stage. Taste and adjust the seasoning with salt and pepper as needed.

Bring It All Together

Return the seared chicken cutlets to the skillet, nestling them into the simmering sauce. Spoon the sauce over the chicken, ensuring each piece is coated. Simmer for another 5-7 minutes, allowing the chicken to soak up the flavors and finish cooking.