Description
Chicken Marsala is a classic Italian-American dish featuring tender, lightly floured chicken breasts cooked to a golden brown and smothered in a rich, creamy Marsala wine sauce with mushrooms, shallots, and fresh herbs. This flavorful and elegant skillet dinner comes together in under an hour and serves as a perfect meal for both weeknights and special occasions.
Ingredients
Chicken
- 1½ pounds boneless skinless chicken breasts, pounded ¼-inch (6 mm) thick or chicken tenderloins
- 3 tablespoons all-purpose flour
- ¾ teaspoon salt, divided
- ¼ teaspoon freshly ground black pepper, divided
Cooking
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter, divided
- 1 (8-ounce) package pre-sliced bella or button mushrooms
- 3 tablespoons finely chopped shallots (from 1 medium shallot)
- 2 cloves garlic, minced
- ⅔ cup chicken broth
- ⅔ cup dry Marsala wine
- ⅔ cup heavy cream
- 2 teaspoons chopped fresh thyme
- 2 tablespoons chopped fresh Italian parsley (optional, for serving)
Instructions
- Coat the Chicken: Place the flour, ¾ teaspoon salt, and ¼ teaspoon pepper in a ziplock bag. Add the chicken breasts or tenderloins, seal the bag tightly, and shake well to coat the chicken evenly with the seasoned flour. Set aside.
- Cook the Chicken: Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Use a stainless steel or nonstick pan for best results. Add the flour-coated chicken to the hot pan, shaking off excess flour first. Cook the chicken, turning once, until golden brown and just barely cooked through, about 5 to 6 minutes total. Transfer the chicken to a plate and set aside.
- Sauté the Mushrooms and Aromatics: In the same skillet, melt the remaining tablespoon of butter. Add the mushrooms and cook, stirring frequently, until they start to brown, about 3 to 4 minutes. Add the chopped shallots, minced garlic, and ¼ teaspoon salt; cook for 1 to 2 minutes until fragrant.
- Prepare the Marsala Sauce: Pour in the chicken broth, dry Marsala wine, and heavy cream. Add the chopped fresh thyme, and season with additional ¼ teaspoon salt and ⅛ teaspoon pepper. Use a wooden spoon to scrape up any browned bits from the bottom of the pan into the sauce. Bring the mixture to a boil, then reduce heat to medium and simmer uncovered, gently boiling until the sauce reduces by about half, thickens slightly, and darkens in color, about 10 to 15 minutes. The sauce will remain thin but creamy.
- Finish the Dish: Return the cooked chicken to the skillet along with any accumulated juices. Reduce heat to low and simmer for 2 to 3 minutes until the chicken is warmed through and the sauce thickens a bit more. Sprinkle with chopped fresh Italian parsley if using, and serve immediately.
Notes
- Pound the chicken breasts evenly to ¼-inch thickness for uniform cooking.
- Use a stainless steel skillet for best browning on the chicken.
- If dry Marsala wine is unavailable, substitute with a dry white wine or a combination of dry sherry and a splash of grape juice.
- This dish pairs beautifully with mashed potatoes, pasta, or crusty bread to soak up the delicious sauce.
- For a lighter version, reduce or omit the heavy cream and adjust seasoning accordingly.
