Description
Chicken Marsala is a classic Italian-American dish featuring tender chicken cutlets smothered in a rich, velvety sauce made with Marsala wine, earthy mushrooms, and savory aromatics. This easy yet elegant recipe is perfect for family dinners or entertaining guests. Serve it with pasta, mashed potatoes, or crusty bread to soak up the delicious sauce.
Ingredients
Units
Scale
- 4 boneless, skinless chicken breasts (pounded to 1/2-inch thickness)
- 1/2 cup all-purpose flour (for dredging)
- 1 tsp salt
- 1/2 tsp black pepper
- 3 tbsp olive oil
- 2 tbsp unsalted butter
- 8 oz cremini or white mushrooms, sliced
- 2 garlic cloves, minced
- 1/2 cup dry Marsala wine
- 1/2 cup chicken broth
- 1/4 cup heavy cream (optional, for a creamier sauce)
- 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Prepare the chicken:
- In a shallow dish, mix flour, salt, and pepper. Dredge the chicken breasts in the flour mixture, shaking off any excess.
- Sear the chicken:
- Heat olive oil in a large skillet over medium-high heat.
- Cook the chicken for 4–5 minutes per side until golden brown and cooked through (internal temperature of 165°F/74°C). Remove from the skillet and set aside.
- Cook the mushrooms:
- Lower the heat to medium. Melt the butter in the same skillet.
- Add the mushrooms and sauté for 4–5 minutes until they release their moisture and become golden. Stir in the garlic and cook for another 1 minute until fragrant.
- Make the sauce:
- Pour the Marsala wine into the skillet, scraping up any browned bits from the bottom of the pan.
- Simmer for 2–3 minutes to reduce slightly. Add the chicken broth and thyme, stirring to combine.
- If using heavy cream, stir it in at this stage for a richer sauce. Simmer for another 2–3 minutes.
- Combine and serve:
- Return the chicken to the skillet, spooning the sauce and mushrooms over the top.
- Simmer for 2–3 minutes until the chicken is warmed through and coated in the sauce.
- Garnish with fresh parsley and serve hot.
Notes
- Use sweet Marsala wine if you prefer a slightly sweeter sauce.
- For a gluten-free version, substitute the flour with a gluten-free all-purpose blend.
- Serve with pasta, rice, or crusty bread to complete the meal.