Hi folks, I’m Jacob Allen from Beyond The Bayou Blog! Today, I making a tasty Chicken Marsala recipe. It’s all about mixing chicken, mushrooms, and Marsala wine for a comforting meal. Trust me, it’s a winner for any family dinner!
While cooking mushrooms, I remembered a happy family dinner. We all loved Chicken Marsala, sharing laughs and warmth. It reminded me how food brings people closer.
That memory inspired me to make my own Chicken Marsala recipe. After some testing, I’ve nailed it. Today, I’m excited to share it with you. Hope you Enjoy this with your family.
Marsala Elevates the Chicken!
Marsala is like a secret weapon in cooking. Just a bit adds so much flavor to the sauce, almost like you mixed in stock, honey, vinegar, and Worcestershire sauce with a nutty twist. It pairs perfectly with chicken, especially when you add a touch of cream at the end. That sauce is just amazing. Thank you, Marsala!
Overview: How to Make Chicken Marsala Recipe?
Let’s cook Chicken Marsala! Season chicken with flour, cook. Sauté garlic and mushrooms. Add Marsala wine and broth, simmer. Stir in butter. Return chicken, let it soak up sauce. Garnish with parsley. Serve with mashed potatoes or veggies. Enjoy your tasty meal!
In just a few simple steps, we’ve created a restaurant-quality Chicken Marsala that’s perfect for any occasion. It’s comforting, impressive, and surprisingly easy to make at home. So get your ingredients and get ready to impress everyone at the dinner table with this wonderful dish. Whether it’s a cozy night in or entertaining guests, Chicken Marsala is sure to be a hit!
So go ahead, make this dish and enjoy the warm, top taste of Chicken Marsala. With juicy chicken, flavorful mushrooms, and a rich Marsala wine sauce, it’s a meal that’s sure to satisfy your cravings and leave you wanting more. Don’t forget to serve it with your favorite sides for a complete dining experience.
Chicken Marshala Recipe
Equipment
- Large Skillet
- Cooking Utensils
- meat pounder
Ingredients
- 4 boneless skinless chicken breasts
- Salt and pepper to taste
- 1/2 cup all-purpose flour
- 4 tablespoons olive oil
- 8 ounces mushrooms
- 2 cloves garlic
- 1 cup Marsala wine
- 1 cup chicken broth
- 2 tbsps unsalted butter
- 2 tbsps chopped fresh parsley
Instructions
- Pound chicken breasts to even thickness and season with salt and pepper.
- Dredge chicken in flour, shaking off excess.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Cook chicken until golden brown and cooked through, about 5 minutes per side. Remove from skillet and set aside.
- In the same skillet, heat remaining 2 tablespoons of olive oil. Add mushrooms and garlic, sauté until mushrooms are golden brown and garlic is fragrant.
- Pour in Marsala wine and chicken broth, scraping up any browned bits from the bottom of the skillet. Simmer until liquid is reduced by half.
- Stir in butter until melted and sauce is slightly thickened.
- Return chicken to skillet, spoon sauce over the chicken, and simmer for another 2-3 minutes until heated through.
- Garnish with chopped parsley before serving.
Notes
- Be sure not to overcook the chicken breasts to keep them tender and juicy.
- Adjust the amount of Marsala wine according to your preference for the intensity of flavor.
Nutrition
Time For My Personal Tips!
Tip 1: For extra flavor, I like to marinate the chicken breasts in a mixture of olive oil, minced garlic, and a splash of Marsala wine for about 30 minutes before dredging them in flour and cooking. This adds depth to the dish and ensures the chicken stays moist during cooking.
Tip 2: To elevate the presentation of the dish, I sometimes sprinkle a pinch of freshly grated Parmesan cheese over the chicken Marsala just before serving. It adds a subtle nuttiness and richness that complements the flavors of the sauce beautifully.
Tip 3: If you want to make this dish ahead of time, you can cook the chicken Marsala up to the point of simmering it with the sauce, then let it cool and refrigerate. When ready to serve, simply reheat gently on the stove, adding a splash of chicken broth if needed to thin out the sauce. This makes it a convenient option for entertaining or meal prep.
What To Serve With Chicken Marsala?
Pro Secret About Chicken Marsala Recipe
You can flatten the chicken instead of slicing it in half lengthwise. Use four chicken breasts and sear them in batches. Making smaller cutlets helps them cook faster and stay tender. It’s my favorite way to save time!
Best Substitutions and Variations!
If you don’t have Marsala, you can use madeira or sherry instead, but Marsala is best. You can use chicken thighs instead of breasts, but sear them a bit longer. For the sauce, it’s best to use heavy cream. Using half-and-half or milk will make it thinner, so you might need more flour or cornstarch to thicken it. Some people have used extra chicken broth instead of cream and liked it. If you want an extra creamy sauce, you can use 1 cup of heavy cream. Enjoy experimenting!
Leftovers And Storages
You can store the leftover chicken in the fridge for 3-4 days in a sealed container. To reheat, just warm it up in a saucepan over low heat, stirring occasionally until it’s hot. Because of the creamy sauce, it’s best not to freeze it.
Can I Use a Different Type of Wine Instead of Marsala?
Personally, I find that Marsala wine gives the dish its distinctive flavor, but if you don’t have Marsala on hand, you can substitute it with a dry white wine or a combination of sherry and brandy for a similar depth of flavor.