This classic American dish brings back memories of big family dinners from an old time. It is the dish to please a lot of people. The taste, from the marsala and the cremini mushrooms adds an earthy flavour to the sauce that makes simple seared chicken breasts taste so much better.
Ingredients
- 3 boneless chicken breasts, 1 1/2 to 2 pounds
- Kosher salt and freshly ground black pepper
- 3/4 cup all-purpose flour
- 1/4 cup olive oil
- 12 oz. cremini mushrooms, sliced 1/4-inch thick
- 1 large shallot, finely chopped
- 1 1/2 cups dry marsala wine
- 6 tablespoons unsalted butter, cut into pieces
- 1/3 cup Fresh flat leaf parsley, chopped, Additional more for garnishing
Preparation
- set a wire rack inside a baking sheet.
- cut two 12 inch sheets of plastic wrap.
- cut the chicken breasts in half lengthwise making 6 equal pieces they should look like large chicken Juicy.
- place one sheet of plastic on a cutting board.
- put a chicken piece in the center of the plastic. Top with the other sheet of plastic.
- pound the chicken with the side of a meat mallet starting in the center and working my way to the edges until the chicken is 1/4 inch thick and 6 to 8 inches long.
- transfer the chicken to the wire rack.
- repeat with the remaining chicken pieces.
- sprinkle the chicken with salt and pepper.
- mix the flour with 1-1/2 teaspoons salt and a generous amount of pepper in a bowl or plate.
- First place the chicken cutlets into the seasoned flour. Shake off any flour from each chicken cutlet.
- Heat three tablespoons of oil in a skillet, over medium‑high heat. Wait until the oil becomes very hot which takes one minute.
- Sear three chicken cutlets until they are brown. Cook both side for two minutes.
- Move the chicken cutlets onto a plate.
- Add the tablespoon of oil to the pan. Sear the remaining three chicken cutlets until they turn brown. Cook each side for two minutes.
- It is okay if the chicken is not fully cooked through; the chicken will finish cooking in the sauce.
- Add the mushrooms and half a teaspoon of salt to the pan. Cook, stirring and scraping up any browned bits on the bottom until the mushrooms are slightly softened and start to give off a little liquid. This should take around three to four minutes.
- The mushrooms will soak up the oil quickly and dry up the pan; that is ok more liquid will release as the mushrooms cook longer.
- add the shallots and cook stirring and scraping up any browned bits until the shallots start to soften 3 to 4 minutes.
- remove the pan from the heat.
- pour in the wine and 1/2 cup water.
- return the pan to heat and bring to a boil.
- reduce the heat to medium and simmer until the liquid reduces by a third and starts to thicken 6 to 7 minutes.
- I whisk in the butter. I continue whisking until the butter is melted and the sauce has thickened, 1 to 2 minutes.
- I add the chicken cutlets and any accumulated juices to the pan. Cook flipping halfway through until the chicken is cooked through and the sauce has thickened, 2 minutes.
- remove the chicken to a platter. Stir the parsley into the sauce.
- pour the sauce over the chicken and garnish with parsley.
Benefits
Chicken Marsala is an Italian‑American classic.
Chicken Marsala features tender chicken cutlets that are pan‑seared and then covered in a savory mushroom‑wine sauce.
Chicken Marsala brings a balance of elegance and cozy home cooking.
1. Restaurant-Quality Flavor at Home
- Gourmet Taste Profile: Sweet Marsala wine, earthy mushrooms, shallots, garlic and a little butter blend into a complex velvety sauce that feels like it came from a fancy Italian bistro.
- Natural Umami Boost: Sautéing mushrooms in butter and the browned bits from searing the chicken releases umami flavors that deepen the whole dish.
2. Surprisingly. Weeknight-Friendly
- Fast Cooking Time: Chicken Marsala uses chicken cutlets or chicken breasts sliced horizontally so the meat cooks in only 3 to 4 minutes on each side.
- One-Pan Wonders: From searing the chicken to making the pan sauce the whole Chicken Marsala can be done in one skillet in under 30 minutes. Cleanup stays minimal.
3. Lean Protein, with High Satiety
- Quality Lean Protein: Chicken Marsala is made mainly with chicken breast giving it plenty of muscle-repairing protein.
- Satisfying Without Being Heavy: Unlike cream sauces the classic Marsala sauce uses broth, wine and a small pat of butter (monté au beurre) to give flavor without feeling heavy.
4. Versatile Serving Options
- The amazing sauce is made to pair with bases that soak up every drop of flavor:
- Classic Pastas: Serve over angel hair, fettuccine or spaghetti.
- Grains & Starches: Spoon over fluffy garlic mashed potatoes, creamy polenta or steamed jasmine rice.
- Crusty Bread: Pair with a baguette to mop up the savory mushroom and wine reduction.
Tips
1. Chicken Prep: Slice Thin & Pound Evenly
- Cut and Pound Cutlets: Cut chicken breasts in half butterflied) then pound them between two sheets of plastic wrap to an even one quarter inch thickness. Uniform thickness ensures the chicken cooks in two to three minutes per side without drying out.
- Light Flour Coating: Dredge the chicken in flour (flour, salt, pepper) right before searing. Shake off any excess. This light crust holds onto the sauce keeps the chicken moist and naturally thickens the sauce later.
2. Mushroom Mastery
- Choose the Right Mushrooms: Swap button mushrooms for Cremini (Baby Bella) or a mix of wild mushrooms (like shiitake or oyster) for a far richer earthier flavor and better texture.
- Don’t. Rush the Pan: Sauté the mushrooms in a hot skillet with butter and olive oil without crowding them. Let them brown deeply without moving them for the few minutes—browning unlocks maximum umami flavor.
- Season After Browning: Add salt after the mushrooms have browned. Salting them early draws out moisture and steams them instead of browning.
3. The Wine & Liquid Ratio
- Use Dry Marsala Wine (Not Cooking Wine): Buy a bottle of Dry Marsala from the wine section, not the grocery store “cooking wine.” Dry Marsala provides the signature slightly sweet undertone essential for savory dishes.
- Pair Wine with High-Quality Stock: Combine the Marsala wine with a quality chicken stock or bone broth (a one to one ratio works wonderfully). Stock balances the sweetness of the wine. Gives the sauce body.
4. Pan Sauce Techniques
- Scrape Up the Fond: After pouring in the Marsala wine use a spoon to scrape up all the delicious browned bits (fond) stuck to the bottom of the skillet from searing the chicken and mushrooms.
- Reduce to Intensify: Let the wine and broth simmer and reduce by half before returning the chicken to the pan.
- Finish with Cold Butter (Monté au Beurre): Remove the pan from heat and swirl in one to two tablespoons of cold unsalted butter at the very end. This creates a velvety emulsion that coats the back of a spoon.
5. Assembly & Serving
- Reintegrate Gently: Return the browned chicken cutlets (and any accumulated juices from the plate) into the sauce for just one to two minutes to heat through. Don’t overcook them in the bubbling sauce. They will lose their tender texture.
- Brighten with Fresh Herbs: Garnish with chopped fresh flat-leaf parsley right before serving to add a fresh green contrast, to the rich savory sauce.