Chicken Marsala Recipe
Chicken Marsala is a classic Italian-American dish renowned for its rich flavors and hearty textures. This recipe pairs tender, thin-sliced chicken breasts with earthy mushrooms in a decadent Marsala wine sauce.
Sautéed with onions and garlic, and finished with a touch of butter and chicken stock, the sauce achieves a delightful balance of savory depth and subtle sweetness.
Enhanced by fresh parsley and optional hot pepper flakes for a hint of spice, this dish is perfect served over pasta or alongside crusty bread, making it a comforting and satisfying meal for any occasion.
Why You’ll Love This Recipe:
This Chicken Marsala recipe is sure to captivate taste buds with its elegant flavors and comforting qualities. Here are several reasons why people will love this dish:
Rich, Savory Sauce
The combination of Marsala wine and chicken stock creates a flavorful, aromatic sauce that is both rich and slightly sweet. This sauce envelops the chicken and mushrooms, providing a luxurious taste that elevates the dish to a restaurant-quality experience.
Tender and Juicy Chicken
By using thin-sliced chicken breasts, this recipe ensures quick and even cooking, resulting in tender and juicy chicken. The initial searing locks in the moisture, while the final simmer in the Marsala sauce infuses the chicken with deep flavors.
Earthy Mushrooms and Aromatics
The addition of sautéed mushrooms, onions, and garlic adds an earthy depth and complexity to the dish. These ingredients complement the sweet notes of the Marsala wine, creating a harmonious balance that enhances the overall flavor profile.
Elegant Yet Easy to Prepare
Despite its sophisticated taste, this Chicken Marsala recipe is straightforward and easy to prepare, making it accessible to cooks of all skill levels. It’s an impressive dish that can be made in a relatively short amount of time, perfect for both weeknight dinners and special occasions.
Versatile Pairing Options
Chicken Marsala can be served with a variety of sides, such as pasta, mashed potatoes, or crusty bread, allowing for versatility in meal planning. These pairings help soak up the delicious sauce, ensuring no drop goes to waste.
Customizable Heat and Flavor
With the optional addition of hot pepper flakes, this recipe allows for customization according to personal spice preferences. This flexibility ensures that everyone can enjoy the dish exactly how they like it.
Key Ingredients:
Chicken Breasts: Thin-sliced and seasoned, the chicken breasts are quickly seared to create a tender and juicy base for the dish, soaking up the flavorful Marsala sauce.
Marsala Wine: This sweet, fortified wine is the star of the sauce, providing a rich, aromatic depth that defines the dish’s signature taste. It adds complexity and a slightly sweet undertone to balance the savory elements.
Mushrooms: Sliced mushrooms bring an earthy richness to the dish, complementing the sweetness of the Marsala wine and adding texture and umami flavor.
Onion and Garlic: These aromatics enhance the flavor profile, adding savory depth and a fragrant aroma that pairs beautifully with the wine and mushrooms.
Chicken Stock: Used to create the sauce base, chicken stock enriches the dish with savory notes, helping to create a silky, flavorful sauce that envelops the chicken and mushrooms.
Chicken Marsala Recipe
Ingredients:
1 pound thin-sliced chicken breasts
8 ounces mushrooms, sliced
1 small onion, finely chopped
2 cloves garlic, minced
3/4 cup Marsala wine
1/2 cup chicken stock
1 tablespoon butter
1 tablespoon olive oil
Fresh parsley, chopped (for garnish)
Salt and pepper, to taste
Pinch of hot pepper flakes (optional)
Instructions:
Season the chicken breasts with salt and pepper on both sides.
In a large cast iron skillet or heavy-bottomed pan, heat the olive oil over medium-high heat. Add the chicken breasts and cook until browned and cooked through, about 3-4 minutes per side. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the butter to the skillet. Once melted, add the chopped onion and sauté until translucent, about 3 minutes. Add the minced garlic and sauté for another 1 minute until fragrant.
Add the sliced mushrooms to the skillet and cook until they start to brown, about 5 minutes.
Pour in the Marsala wine and chicken stock, scraping up any browned bits from the bottom of the skillet. Let the mixture simmer and cook down for about 5-7 minutes, until the liquid is reduced by half and slightly thickened.
Return the cooked chicken breasts to the skillet, nestling them into the sauce. Allow them to heat through for another 2-3 minutes, spooning some of the sauce over the chicken.
Season with additional salt, pepper, and hot pepper flakes (if using), adjusting to taste.
Garnish with chopped parsley before serving.
Serve the Chicken Marsala hot, with the mushroom Marsala sauce spooned over the chicken. Optionally, serve over pasta or with crusty bread to soak up the delicious sauce.
Enjoy your homemade Chicken Marsala!
Notes:
Chicken Selection: Use thin-sliced chicken breasts for quicker and more even cooking. Pound them to an even thickness if necessary to ensure they cook uniformly.
Even Slicing of Mushrooms: Slice the mushrooms evenly to ensure they cook at the same rate and provide a consistent texture throughout the dish.
Preheating the Pan: Ensure your skillet is properly preheated before adding the chicken. This helps in achieving a nice sear and prevents sticking.
Browning the Chicken: Brown the chicken breasts well on both sides. This not only develops flavor but also ensures they are cooked through properly.
Sautéing Onions and Garlic: Cook the onions until translucent and the garlic until fragrant. Be careful not to burn them, as burnt garlic can impart a bitter taste.
Deglazing the Pan: When you add the Marsala wine and chicken stock, use a wooden spoon to scrape up any browned bits (fond) from the bottom of the skillet. This fond adds depth and richness to the sauce.
Reducing the Sauce: Allow the Marsala wine and chicken stock mixture to simmer and reduce until it thickens slightly. This concentrates the flavors and creates a luxurious sauce.
Seasoning: Taste the sauce before adding the chicken back in and adjust seasoning with salt, pepper, and hot pepper flakes (if using). Remember, Marsala wine can vary in saltiness, so adjust accordingly.
Finishing Touches: Once the chicken is reintroduced to the sauce, let it simmer for a few minutes to absorb the flavors. Spoon the sauce over the chicken breasts to ensure they are well coated.
Garnishing: Garnish with freshly chopped parsley just before serving. This adds a pop of color and freshness to the dish.
Serving Suggestions: Serve Chicken Marsala hot, either on its own or over pasta. It also pairs wonderfully with crusty bread to soak up the delicious sauce.
Optional Enhancements: Consider adding a touch of heavy cream or a splash of lemon juice to the sauce for added richness or brightness, respectively.
Nutrition Information:
What is Marsala wine?
Marsala wine is a fortified wine from Sicily, Italy, known for its rich, nutty flavor.
It’s a key ingredient in Chicken Marsala, providing depth and sweetness to the sauce.
Can I use a different type of wine if I don’t have Marsala?
While Marsala wine is traditional for this recipe, you can substitute it with a dry sherry or Madeira wine for a similar depth of flavor.
How can I make this recipe vegetarian?
Substitute the chicken with firm tofu or seitan.
Use vegetable broth instead of chicken stock and ensure all other ingredients are vegetarian-friendly.
Can I make Chicken Marsala ahead of time?
Yes, you can prepare Chicken Marsala ahead of time.
Store it in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stove or in the microwave before serving.
What should I serve with Chicken Marsala?
Chicken Marsala pairs well with pasta (such as fettuccine or linguine), mashed potatoes, or creamy polenta. It’s also delicious with crusty bread to soak up the sauce.
How can I thicken the sauce if it’s too thin?
If the sauce is too thin, you can create a slurry by mixing equal parts cornstarch and cold water. Stir this mixture into the simmering sauce and cook for a few minutes until it thickens.
Can I freeze Chicken Marsala?
It’s best not to freeze Chicken Marsala, as the texture of the chicken and mushrooms may change upon thawing.
It’s recommended to enjoy it fresh or refrigerated for up to 3 days.
What can I substitute for mushrooms?
If you’re not a fan of mushrooms, you can omit them entirely or substitute with thinly sliced bell peppers or sun-dried tomatoes for added flavor and texture.
How do I know when the chicken is cooked through?
The chicken is cooked through when it reaches an internal temperature of 165°F (74°C).
Use a meat thermometer to ensure it’s safe to eat.
Is Chicken Marsala spicy?
Chicken Marsala is typically not spicy, but you can add a pinch of hot pepper flakes or adjust the amount to your preference for a slight kick of heat.