Chicken Marsala Recipe

Discover the ultimate Chicken Marsala recipe with tender chicken breasts, a rich Marsala wine sauce, and savory mushrooms. This classic Italian-American dish is perfect for weeknight dinners or special occasions. Learn tips for creating the best creamy sauce, gluten-free variations, and serving ideas. Make this flavorful chicken dinner your go-to recipe for a quick, delicious meal at home.

Ingredients

Mushrooms:

• 12 oz. cremini mushrooms, sliced, rinsed, and dried (see notes).
• 2 tablespoons butter.

Chicken:

• 2 large boneless, skinless chicken breasts.
• Salt and pepper, to taste.
• 1 teaspoon garlic powder.
• ¼ cup flour.
• 1-2 tablespoons olive oil.

Marsala Sauce:

• 2 cups chicken broth.
• ½ beef bouillon cube.
• ¼ cup heavy cream.
• 1 teaspoon Worcestershire sauce.
• ½ teaspoon each: onion powder, mustard powder.
• ¼ teaspoon dried thyme.
• ¾ cup dry Marsala wine (see notes).
• 2 tablespoons butter.
• 1 medium shallot, minced.
• 2 cloves garlic, minced.
• 2 tablespoons flour.
• 1/8 teaspoon Gravy Master or Kitchen Bouquet (optional).
• Fresh parsley, chopped, for garnish.

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Instructions

1. Prepare the Sauce: In a mixing bowl, combine chicken broth, beef bouillon, heavy cream, Worcestershire sauce, onion powder, mustard powder, and thyme. Set aside.
2. Cook the Mushrooms: Melt 2 tablespoons of butter in a skillet over medium-high heat. Add the mushrooms and cook for 4-5 minutes, stirring occasionally. Sprinkle with a pinch of salt halfway through cooking, if desired. Once browned and tender, remove from the skillet and set aside. This method ensures the mushrooms retain their shape and flavor.
3. Prepare and Sear the Chicken:
   • Slice the chicken breasts in half lengthwise to create four thinner pieces. Cover them with plastic wrap and pound to an even ½-inch thickness using the textured side of a meat mallet. Pat dry.
   • Season both sides of the chicken with salt and pepper. Combine the garlic powder with the flour and coat each piece of chicken evenly.
   • Heat olive oil in the same skillet over medium-high heat. Sear the chicken in batches for 4-5 minutes on each side until golden brown. Remove and set aside.
4. Make the Marsala Sauce:
   • Turn off the heat and pour the Marsala wine into the skillet. Set the heat to medium and use a silicone spatula to scrape up the browned bits from the pan (fond). Allow the wine to reduce by half, about 5-6 minutes.
   • Add 2 tablespoons of butter, along with the minced garlic and shallots. Cook for 1 minute until fragrant.
   • Stir in the flour and cook for 2 minutes, stirring constantly, until the mixture becomes dark brown.
   • Gradually add the prepared sauce mixture, stirring continuously. Bring to a boil, then reduce to a simmer. Let it cook uncovered for 7-10 minutes, allowing the sauce to thicken and concentrate. (Optional: Add Gravy Master or Kitchen Bouquet for a deeper color.)
5. Combine and Serve:
   • Add the cooked mushrooms back to the skillet, stirring to coat them in the sauce.
   • Return the chicken to the skillet and spoon the sauce over the top. Partially cover and let it warm through for 3-4 minutes.
   • Garnish with fresh parsley and serve hot. Enjoy!

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Why You’ll Love This Recipe

• Rich and Flavorful: The combination of Marsala wine, creamy sauce, and savory mushrooms creates a dish bursting with depth.
• Easy to Make: With simple steps and common ingredients, this recipe is achievable for weeknight dinners or special occasions.
• Elegant Presentation: Perfect for impressing guests while being easy enough for everyday cooking.

Tips

• Mushroom Perfection: Cook the mushrooms separately to ensure they maintain their texture and flavor.
• Pound Chicken Evenly: Ensures the chicken cooks quickly and evenly.
• Fond is Key: Scrape the browned bits from the pan for maximum flavor in your sauce.
• Thick Sauce: Let the sauce reduce to your preferred consistency; it thickens as it simmers.

Variations and Substitutions

• Gluten-Free Option: Use gluten-free flour for dredging the chicken.
• Different Proteins: Substitute chicken with pork chops or turkey cutlets.
• Alcohol-Free: Replace Marsala wine with additional chicken broth and a splash of white grape juice or apple cider vinegar.
• Vegetarian Version: Swap the chicken for cauliflower steaks and the beef bouillon for vegetable broth.

FAQs

What is Marsala wine? Marsala wine is a fortified wine from Sicily, known for its sweet or dry varieties. Use dry Marsala for this recipe to balance the flavors.

Can I make this dish ahead? Yes! Prepare the sauce and sear the chicken in advance. Reheat them together on the stove before serving.

What can I use instead of heavy cream? Half-and-half or a mixture of milk and a bit of butter works as a lighter alternative.

Serving Suggestions

• Side Dishes: Serve with mashed potatoes, buttered noodles, or rice to soak up the delicious sauce.
• Vegetables: Pair with roasted asparagus, green beans, or a fresh salad for a balanced meal.
• Bread: Offer crusty bread or dinner rolls to mop up the sauce.

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Enjoy your Chicken Marsala with these easy tips and serving ideas for a delightful meal!