Chicken Marsala

Ingredients:

4 boneless chicken breasts, about 2 pounds total

¾ cup all-purpose flour

1 ½ teaspoon kosher salt, divided, plus more for seasoning

¾ teaspoon black pepper, divided, plus more for seasoning

¼ cup olive oil

2 tablespoons unsalted butter

½ cup white onions, finely chopped

2 teaspoons minced garlic

4 cups brown mushrooms, ½” thick slices

½ cup marsala wine, sweet

½ cup unsalted chicken stock

½ cup heavy whipping cream

1 tablespoon chopped parsley

Instructions

Step 1: Prepare Chicken

Place one of the chicken pieces between two plastic sheets or in a large plastic bag.

Flatten to an even thickness, about ½-inch thick.

Repeat with the remaining pieces.

Alternatively, for pieces larger than 1-inch thick and heavier than 8 ounces, cut in half horizontally.

This should create eight ½-inch thick pieces.

Step 2: Coat Chicken

In a medium bowl, combine flour, 1 teaspoon salt, and ½ teaspoon pepper.

Lightly season each side of the chicken breast with salt and pepper.

Dredge the pieces in the seasoned flour, shaking off any excess.

Transfer to a plate and set aside.

Step 3: Cook Chicken

Heat a large skillet over medium-high heat.

Add the olive oil.

Once hot, carefully add the chicken to the pan.

Cook until golden brown, about 4 to 6 minutes.

Reduce the heat to medium.

Flip the pieces over and cook until the internal temperature reaches 160 to 165ºF (71 to 74ºC), about 4 to 6 minutes.

Fry in batches if needed.

Transfer to a clean plate, and loosely tent with foil to keep warm.

Reserve the pan to saute the mushrooms.

Step 4: Saute the Mushrooms

Melt the butter over medium heat.

Add the onions and garlic, and sauté for 1 minute, stirring to ensure the garlic does not brown.

Add the mushrooms, ½ teaspoon salt, and ¼ teaspoon pepper.

Sauté until tender, about 5 minutes.

Step 5: Make the Sauce

Turn the heat up to medium-high and add the Marsala wine.

Cook until reduced by half, about 2 minutes.

Add the chicken stock.

Cook until the sauce is reduced by ½ (about ½ cup), about 5 to 7 minutes.

Reduce the heat to medium, and stir in the cream.

Simmer until the sauce has thickened, about 3 to 5 minutes – season to taste with salt and pepper.

Step 6: To Serve

Add the chicken back to the pan, turn to coat, and gently simmer until warmed through, about 1 to 2 minutes.

Garnish with chopped parsley and serve hot.

Nutrition Information:

YIELDS: 4 | SERVING SIZE: 1 chicken breast with sauce

Frequently Asked Questions:

Can I use chicken thighs instead of chicken breasts?

While this recipe specifically calls for boneless chicken breasts, you can certainly use boneless chicken thighs if you prefer.

Just adjust the cooking time accordingly, as thighs may require a slightly longer cooking time than breasts.

Is it necessary to flatten the chicken breasts?

Flattening the chicken breasts helps them cook more evenly and ensures they reach the desired thickness.

However, if your chicken breasts are already of uniform thickness, you can skip this step.

Can I use dry Marsala wine instead of sweet?

Traditional Chicken Marsala recipes typically call for sweet Marsala wine, but you can use dry Marsala if you prefer a less sweet flavor.

Adjust the amount of sugar or sweetener in the sauce accordingly to balance the flavors.

Is it possible to make this recipe dairy-free?

Yes, you can make this recipe dairy-free by substituting the butter and heavy cream with dairy-free alternatives such as olive oil or coconut cream.

The taste and texture may vary slightly, but it will still be delicious.

How can I prevent the chicken from drying out?

To prevent the chicken from drying out, make sure not to overcook it.

Cook the chicken just until it reaches an internal temperature of 160 to 165°F (71 to 74°C) and then remove it from the heat.

Tenting the cooked chicken with foil while preparing the sauce also helps retain moisture.

What can I use if I don’t have Marsala wine?

If you don’t have Marsala wine, you can substitute it with a mixture of equal parts of white wine and brandy.

Alternatively, you can use sherry or Madeira wine as a replacement, though the flavor profile will be slightly different.

Is it necessary to use heavy whipping cream in the sauce?

Heavy whipping cream adds richness and creaminess to the sauce, but if you prefer a lighter sauce, you can use half-and-half or milk instead.

Keep in mind that the sauce may not thicken as much with lighter dairy alternatives.

Can I make this recipe ahead of time?

While Chicken Marsala is best served fresh, you can prepare the sauce ahead of time and store it separately from the cooked chicken.

Reheat the sauce gently on the stovetop before adding the chicken back in to serve.

How do I know when the chicken is cooked through?

The chicken is cooked through when it reaches an internal temperature of 160 to 165°F (71 to 74°C).

Use a meat thermometer inserted into the thickest part of the chicken to ensure it’s fully cooked.

Can I use dried parsley instead of fresh parsley for garnish?

Yes, you can substitute dried parsley for fresh parsley, but keep in mind that dried parsley has a more concentrated flavor, so you’ll need to use less of it.

What side dishes pair well with Chicken Marsala?

Chicken Marsala pairs well with a variety of side dishes, such as mashed potatoes, rice, or pasta.

Additionally, roasted vegetables or a simple green salad make excellent accompaniments to this flavorful dish.

How can I prevent the chicken from becoming dry?

To prevent the chicken from becoming dry, avoid overcooking it.

Cook the chicken just until it’s cooked through, and be sure to tent it with foil while preparing the sauce to keep it moist.

Can I use different types of mushrooms in this recipe?

Yes, you can use different types of mushrooms, such as cremini, button, or shiitake mushrooms, based on your preference or availability.

Each type of mushroom will impart a slightly different flavor and texture to the dish.