I’ve had a bottle of Marsala wine in my pantry longer than I care to admit. And, I’ve been meaning to use it to make Chicken Marsala. Finally, I got around to it. I have no idea why I waited so long. It’s not a difficult dish. So, it works for a weeknight dish and yet it is elegant enough for guests. Chicken, mushrooms, garlic, butter, and Marsala wine, that’s it! Many versions call for pounding out the chicken. So, I call this “Easy Chicken Marsala” because if you fillet the chicken breast half or buy thin cut chicken breasts, you don’t need to take the extra step of pounding it out. Otherwise, feel free to take out some aggression and pound away.
What is Chicken Marsala
Chicken Marsala is a dish made with sauteed chicken and mushrooms in a Marsala wine reduction sauce. The dish most likely originates from Sicily Italy where Marsala wine is produced, and was made popular in the United States by Italian-Americans.
How Do You Make Chicken Marsala
You make Chicken Marsala by sauteing mushrooms and garlic until cooked through and keeping them in a warm oven; taking thinly sliced chicken breasts, lightly dredging them in flour, saute, and keep warm along with the mushrooms; de-glaze the pan with chicken broth, add Marsala wine, and finish the sauce with butter and parsley; and, combine chicken, mushrooms, and Marsala wine sauce.
What is Marsala wine
Marsala wine is a fortified wine. Like sherry, vermouth, and port, Marsala is fortified with a distilled spirit, usually brandy.
What are the ingredients for Chicken Marsala
4 boneless skinless chicken breasts
8 oz. of white mushrooms, sliced 1/4 inch thickness
1 clove of garlic
4 Tablespoons of unsalted butter, divided in half
1/4 cup of organic flour, gluten-free flour blend, or cassava flour
1/8 cup finely chopped parsley, divided
6 Tablespoons of olive oil
1 cup chicken broth or homemade bone broth
1/2 cup Marsala wine
salt
pepper
Step-by-Step Instructions for Chicken Marsala
Trim the ends of the mushrooms then slice in 1/4 inch slices and set aside.
Fillet the chicken in such a way that they have an even thickness so that you don’t need to pound them. To have a variety of sizes for guest or kids, cut some of the larger pieces in half crosswise. Sprinkle the chicken generously with salt and pepper. Set aside.
Heat 2 tablespoons of olive oil and 2 tablespoons of unsalted butter until bubbling in your largest frying pan. Add the sliced mushrooms. Sprinkle the mushrooms with salt and pepper and cook for at least 15 minutes stirring periodically.
When the mushrooms are mostly done add 1 clove of minced garlic and continue cooking for.a few more minutes stirring often.
When mushrooms are cooked through set them aside on a sheet pan in a 170 degree warm oven. Heat 2 more tablespoons of olive oil in the frying pan, dredge chicken in flour, shake off excess and add half of the chicken to the pan. Don’t move them for at least 5 minutes.
Flip the chicken and cook for another 5 minutes on the second side. Place the first batch of chicken on the sheet pan with the mushrooms in the warm oven. Heat 2 more tablespoons of olive oil and sauté the second batch of chicken.
After placing the second batch of chicken in the warm oven, add 1 cup of chicken broth to the cooking pan and scrape the browned bits. Reduce the chicken broth by half over medium heat, about 5 minutes.
Add 1/2 cup of Marsala to the reduced broth. Cook for a couple of minutes. Add two tablespoons of butter and the parsley to finish the sauce.;Remove the mushrooms and chicken from the warm oven and add fold them to the Marsala sauce.
Fold the sauce into the chicken and mushrooms and serve. Chicken Marsala goes great with noodles, potatoes, or cauliflower purée.
What to serve with Chicken Marsala
Whole Wheat Linguini with Mushrooms and Lemon-Garlic Gremolata
No-Fuss Chicken Marsala
Ingredients
- 4 boneless skinless chicken breast
- 8 oz. of white mushrooms, sliced 1/4 inch thickness
- 1 clove of garlic
- 4 Tablespoons of unsalted butter, divided in half
- 1/8 cup finely chopped parsley, divided
- 6 Tablespoons of olive oil
- 1 cup chicken stock
- 1/2 cup Marsala wine
- Salt
- Pepper
Directions
- Step 1 Trim the ends of the mushrooms then slice in 1/4 inch slices and set aside.
- Step 2 Fillet the chicken in such a way that they have an even thickness so that you don’t need to pound them. Cut the larger pieces in half crosswise. Sprinkle the chicken generously with salt and pepper. Set aside.
- Step 3 Heat 2 tablespoons of olive oil and 2 tablespoons of unsalted butter until bubbling in a large frying pan. Add the sliced mushrooms. Sprinkle the mushrooms with salt and pepper and cook for at least 15 minutes, stirring periodically.
- Step 4 When the mushrooms are mostly done, add 1 clove of minced garlic and continue cooking for a few more minutes, stirring often.
- Step 5 When mushrooms are cooked through set them aside on a sheet pan in a 170 degree warm oven. Heat 2 more tablespoons of olive oil in the frying pan, dredge chicken in flour, shake off excess and add half of the chicken to the pan. Don’t move them for at least 5 minutes.
- Step 6 Flip the chicken and cook for another 5 minutes on the second side. Place the first batch of chicken on the sheet pan along with the mushrooms in the warm oven. Heat 2 more tablespoons of olive oil and sauté the second batch of chicken.
- Step 7 After placing the second batch of chicken in the warm oven, add 1 cup of chicken broth to the cooking pan and scrape the browned bits. Reduce the chicken broth by half over medium heat, about 5 minutes.
- Step 8 Add 1/2 cup of Marsala to the reduced broth. Cook for a couple of minutes. Add two tablespoons of butter and the parsley to finish the sauce.
- Step 9 Remove the mushrooms and chicken from the warm oven and add fold them to the Marsala sauce.
- Step 10 Coat the chicken and mushrooms in the sauce and serve.
