Chicken Marsala with Mushrooms is a classic Italian-American dish that pairs tender chicken breasts with a rich and savory Marsala wine sauce. Enhanced with earthy mushrooms and subtle spices, this recipe is perfect for weeknight dinners or special occasions. Its robust flavors and simplicity make it a timeless favorite.
Why Youโll Love This Recipe
- Rich and Flavorful: The combination of Marsala wine, garlic, and mushrooms creates a luxurious and deeply satisfying sauce.
- Easy to Make: With just a few steps, you can create a restaurant-quality dish in the comfort of your own kitchen.
- Versatile: Perfect as a standalone dish or served with pasta, rice, or mashed potatoes.
- Impressive Presentation: Elegant enough for dinner parties yet simple enough for a family meal.
Ingredients
(Tip: Youโll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts
- All-purpose flour
- Salt and black pepper
- Olive oil
- Butter
- Garlic cloves
- Cremini or button mushrooms
- Marsala wine
- Chicken broth
- Heavy cream (optional)
- Fresh parsley for garnish
Directions
- Prepare the Chicken: Slice the chicken breasts in half lengthwise, creating thinner cutlets. Season them with salt and pepper, then dredge them in flour.
- Sear the Chicken: Heat olive oil and butter in a large skillet over medium heat. Sear the chicken cutlets for 3-4 minutes per side until golden brown. Remove and set aside.
- Sautรฉ the Mushrooms: In the same skillet, add more butter if needed, and sautรฉ the mushrooms until they release their liquid and begin to brown. Add minced garlic and cook until fragrant.
- Make the Sauce: Deglaze the skillet with Marsala wine, scraping up any browned bits. Add chicken broth and bring the mixture to a simmer. Allow it to reduce slightly.
- Combine: Return the chicken to the skillet and cook in the sauce for 5-7 minutes until the chicken is cooked through. If using cream, stir it in during the last few minutes of cooking.
- Garnish and Serve: Sprinkle with fresh parsley and serve warm.
Servings and Timing
- Servings: Serves 4
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Variations
- Creamy Version: Add a splash of heavy cream for a richer, velvety sauce.
- Gluten-Free: Use gluten-free flour for dredging the chicken.
- Vegetarian: Substitute the chicken with firm tofu or cauliflower steaks.
- Add Herbs: Enhance the flavor with thyme or rosemary.
- Low-Carb: Skip the flour dredge and serve over cauliflower rice or zoodles.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently on the stovetop over low heat, adding a splash of chicken broth or water to loosen the sauce.
FAQs
What is Marsala wine, and can I substitute it?
Marsala wine is a fortified wine from Sicily. If unavailable, you can use sherry or a mixture of dry white wine and brandy.
Do I have to use mushrooms?
No, you can omit them or replace them with onions or bell peppers for a different flavor profile.
Can I make this dish ahead of time?
Yes, you can prepare it a day in advance and reheat before serving.
Is Chicken Marsala spicy?
No, it is a savory dish with no significant heat.
What side dishes pair well with Chicken Marsala?
It pairs beautifully with pasta, mashed potatoes, rice, or roasted vegetables.
Can I freeze Chicken Marsala?
While itโs best enjoyed fresh, you can freeze it. Thaw and reheat gently to prevent the chicken from drying out.
How do I prevent the chicken from becoming tough?
Avoid overcooking the chicken, as this can make it dry and tough.
Can I use bone-in chicken for this recipe?
Yes, but cooking times will be longer, and the presentation may differ.
Is heavy cream essential for the sauce?
No, the dish is traditionally made without cream, but adding it creates a creamier sauce.
How can I thicken the sauce if needed?
Let it simmer longer to reduce or add a cornstarch slurry for quick thickening.
Conclusion
Chicken Marsala with Mushrooms is a dish that delivers on flavor and elegance. Whether youโre entertaining guests or looking for a comforting family meal, this recipe is sure to impress. Experiment with variations and enjoy this classic with your favorite sides.
Print
Chicken Marsala with Mushrooms
Description
Chicken Marsala with Mushrooms is a classic Italian-American dish featuring tender chicken cutlets and mushrooms simmered in a rich Marsala wine sauce. Itโs a comforting meal thatโs both elegant and easy to prepare.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
For the Sauce:
- 8 ounces cremini or button mushrooms, sliced
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 3/4 cup dry Marsala wine
- 3/4 cup low-sodium chicken broth
- 1/2 cup heavy cream
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- Salt and pepper, to taste
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Prepare the Chicken:
- Place each chicken breast between two sheets of plastic wrap and pound to about 1/4-inch thickness.
- In a shallow dish, combine the flour, salt, and pepper. Dredge each chicken breast in the flour mixture, shaking off any excess.
- Sear the Chicken:
- In a large skillet over medium-high heat, heat the olive oil and 1 tablespoon of butter.
- Add the chicken breasts and cook for 3-4 minutes on each side until golden brown. Transfer the chicken to a plate and set aside.
- Sautรฉ the Mushrooms:
- In the same skillet, add the remaining 1 tablespoon of butter.
- Add the sliced mushrooms and cook for 5-6 minutes until they release their moisture and become golden.
- Stir in the chopped shallot and minced garlic; cook for an additional 1-2 minutes until fragrant.
- Prepare the Sauce:
- Pour in the Marsala wine, scraping up any browned bits from the bottom of the skillet.
- Allow the wine to simmer for about 2-3 minutes to reduce slightly.
- Add the chicken broth and thyme; simmer for another 5 minutes until the sauce reduces by half.
- Finish the Dish:
- Stir in the heavy cream and return the chicken breasts to the skillet.
- Simmer for 5-7 minutes, occasionally spooning the sauce over the chicken, until the sauce thickens and the chicken is cooked through.
- Serve:
- Season the sauce with additional salt and pepper to taste.
- Garnish with chopped fresh parsley and serve hot.
Notes
- For a gluten-free option, substitute the all-purpose flour with cornstarch or a gluten-free flour blend.
- If you prefer a non-creamy version, you can omit the heavy cream for a traditional Marsala sauce.
Your email address will not be published. Required fields are marked *