Chicken Marsala is one of my fav meals that shows how rich Italian American food can be. The tender chicken breast is sautéed in a savory sauce made from Marsala wine, mushrooms and aromatic herbs that smell so good, its a simple mix but it works every time. You can serve it for a festive gathering or just a boring weeknight dinner and it always gets people talking about it.
It actually came from Italian cooking, from Sicily where Marsala wine is from, but us americans like it so much we changed a few things to fit our taste. Marsala wine comes from a town called Marsala and its sweet but also kinda deep, it goes perfect with mushrooms and chicken. So when you bite it, you can taste the old world and the new world at once.
This post will give you the lowdown on Chicken Marsala including its history, step by step recipe and a bunch of tips so you can make it at home just like in a restaurant. You dont gotta be a pro cook to pull this off, even if you just started cooking you can nail this and have your friends asking for more.
What is Chicken Marsala?
Chicken Marsala is just chicken breasts that's thin and tender cooked in a sauce made with Marsala wine and mushrooms. You pound the chicken so its all same thickness, then you sear it till golden and set aside. Then you cook mushrooms, garlic and pour wine, let it reduce and come together. Its a really tasty sauce that sticks to the chicken and makes it juicy.
The idea of Chicken Marsala started in Sicily where Marsala wine was first made, a fortified wine thats bold and sweet at the same time. When it got to America cooks added their own spin like more mushrooms or butter to make it creamy. Its now a popular dish in many Italian American resturants and homes from coast to coast.
Usually you only need a few things: Marsala wine, mushrooms, chicken, garlic and some seasonings. These simple parts build the classic taste from sweet, savory and earthy all in one bite.
Chicken Marsala Ingredients
To make Chicken Marsala you need just a few basic ingredients. Here is whats on the list:
- Chicken breasts: Choose bonless and skinless for a juicy result.
- Marsala wine: You can use dry or sweet marsala, depends on your taste.
- Mushrooms: Usually cremini or button mushrooms are used; slice them so they cook even.
- Garlic: Fresh, minced garlic gives strong flavour.
- Olive oil and butter: A mix of both adds richness to the sauce.
- Other seasonings: Dont forget salt, pepper and fresh herbs like parsley or thyme to brighten it up.
Detailed Chicken Marsala Recipe
Preparation Time
About 20 minutes to prep and around 30 minutes to cook. That makes it a good choice for a weeknight dinner thats not too complicated.
Ingredients Needed
Here is what youll need with suggested amounts:
- Chicken breasts: 4 pieces (about 6 ounces each)
- Marsala wine: 1 cup (dry or sweet whatever you like)
- Mushrooms: 8 ounces (cremini or button, sliced)
- Garlic: 3 cloves, minced
- Olive oil: 2 tablespoons
- Butter: 2 tablespoons
- Salt and pepper: to taste
- Fresh herbs: 2 tablespoons parsley or thyme, chopped
Directions
- Step 1 Prepare the Chicken
Begining by putting the chicken breasts between two sheets of plastic wrap. Use a meat mallet or rolling pin to pound them to about half an inch thick. This tenderise the chicken and helps it cook even. Then season both sides with salt and pepper.
- Step 2 Sear the chicken
Heat up olive oil in a large skillet over medium high heat. Add the chicken and cook for about 5 to 7 minutes on each side till its golden and cooked though. Take the chicken out and set aside.
- Step 3 Cook the mushrooms
In the same skillet add the mushrooms and cook for 5 or 6 minutes till they are soft and brown. Stir it now and then so it dont stick.
- Step 4 Make the sauce
Add minced garlic to the pan and sauté for about a minute till you smell it. Pour in the wine and let it simmer for 2 to 3 minutes scraping the bottom of the skillet to get up the brown bits, they add more flavor. Let the sauce reduce a bit.
- Step 5 Combine and finish
Put the chicken back in the skillet, spoon some sauce on top. Add butter to make it rich and let every thing simmer together for about 5 more minutes. Taste and add more salt or pepper if you need. Sprinkle with fresh herbs before serving.
Serving Suggestions
Chicken Marsala goes great with lots of sides. You could serve it with mashed potatoes, pasta with chicken or some green veg like asparagus or spinach. Even a simple salad or garlic bread can go really well with it.
Variations of Chicken Marsala
Different Proteins
You dont have to only use chicken, you can swap it for pork cutlets, thin veal slices or even turkey breast. Each one has its own taste but Marsala sauce still works great with them.
Vegetarian Option
If you want a meatless version, just use a mix of mushrooms like shiitake, portobello and oyster. It makes a hearty mushroom Marsala thats still full of flavor.
Healthier Versions
For a lighter take use chicken thigh or breast without skin, swap butter for more olive oil, or use less wine. You can also serve it over steamed veggies instead of pasta to keep it healthy.
Spiced Up Versions
Add a bit of heat with red pepper flakes or smoked paprika. You could even try dry sherry or white wine instead of Marsala for a slightly different twist.
Chicken Marsala
Equipment
- 1 Large skillet
- 1 Meat mallet or rolling pin
- 1 Shallow dish for flour
- 1 Tongs
- 1 set Measuring cups and spoons
- 1 Wooden spoon
Ingredients
- 4 pieces boneless, skinless chicken breasts Approximately 1.5 pounds total.
- 1 cup all-purpose flour For dredging.
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 tablespoons olive oil
- 4 tablespoons unsalted butter
- 8 ounces cremini or button mushrooms Sliced.
- 3 cloves garlic Minced.
- 1 cup Marsala wine
- 1 cup chicken broth
- 2 tablespoons fresh parsley Chopped, for garnish.
Instructions
- Place each chicken breast between two pieces of plastic wrap and gently pound to an even thickness of about ½ inch using a meat mallet or rolling pin.
- In a shallow dish, mix the flour with salt and pepper. Dredge each chicken breast in the flour, shaking off any excess.
- Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken breasts and cook for about 4-5 minutes on each side, until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
- In the same skillet, add the remaining olive oil and butter. Add the sliced mushrooms and sauté for about 5-7 minutes until they are browned.
- Add the minced garlic and sauté for an additional minute until fragrant.
- Pour in the Marsala wine, scraping up any browned bits from the bottom of the skillet. Allow it to simmer for about 2-3 minutes.
- Add the chicken broth and return the chicken to the skillet. Simmer for another 10 minutes to allow the flavors to meld and the sauce to thicken slightly.
- Taste and adjust seasoning with salt and pepper if necessary.
- Serve the chicken hot, drizzled with the sauce, and garnish with chopped parsley.
