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Chicken Marsala Recipe

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★★★★★

4.4 from 80 reviews

Chicken Marsala is a classic Italian-American dish featuring tender, pan-seared chicken breasts in a rich, creamy mushroom and Marsala wine sauce. This flavorful recipe combines sautéed mushrooms, onions, garlic, and a luscious Marsala wine-infused cream sauce that perfectly complements the golden-brown chicken. Ideal for an elegant weeknight dinner or special occasion, Chicken Marsala is simple to make yet impressively delicious.

Ingredients

Scale

Chicken

  • 1 pound boneless, skinless chicken breasts (about 3 medium breasts)
  • 3 tablespoons olive oil (more as needed)
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Sauce

  • 2 tablespoons butter
  • 1 cup sliced mushrooms
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 1 tablespoon all-purpose flour
  • 1/2 cup Marsala wine
  • 3/4 cup chicken broth (or chicken stock)
  • 1/2 cup heavy cream

Instructions

  1. Prepare the chicken: Cut the chicken breasts in half lengthwise to create thinner pieces, then pound each piece to about ¼ inch thickness for even cooking.
  2. Heat the oil: Warm the olive oil over medium-high heat in a large deep skillet, ensuring it’s hot before cooking the chicken.
  3. Coat the chicken: On a plate, whisk together 1/4 cup flour, salt, and pepper. Dredge each chicken piece in the flour mixture, shaking off any excess.
  4. Cook the chicken: Place a few pieces at a time in the hot oil without overcrowding. Cook each side for 3-4 minutes until fully cooked and golden brown. Remove chicken and set aside.
  5. Make the sauce base: In the same skillet, melt butter. Add sliced mushrooms and diced onion, cooking for about 3 minutes until softened.
  6. Add garlic and flour: Stir in the minced garlic and 1 tablespoon flour, cooking for 1 minute while scraping the bottom of the pan to release any flavorful browned bits.
  7. Add liquids: Whisk in the Marsala wine and simmer for 1 minute. Then add chicken broth and heavy cream, stirring to combine.
  8. Simmer the sauce: Bring the sauce to a low boil, then reduce heat and simmer for 8-10 minutes, stirring occasionally until the sauce thickens and develops a rich golden color.
  9. Combine and serve: Return the cooked chicken to the skillet, heating through in the mushroom Marsala sauce for a few minutes before serving.

Notes

  • For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
  • White mushrooms or cremini mushrooms can be used interchangeably based on preference.
  • If Marsala wine is unavailable, dry sherry or a combination of white grape juice and a splash of vinegar can be used as substitutes.
  • Ensure not to overcrowd the pan when cooking chicken to achieve a perfect golden sear.
  • Adjust seasoning with salt and pepper to taste after the sauce has thickened.

Keywords: Chicken Marsala, Mushroom Chicken, Italian Chicken, Marsala Wine Sauce, Creamy Chicken

Find it online: https://recipeswithmia.com/chicken-marsala-recipe/