Easy Chicken Marsala Recipe
• 2 large chicken breasts cut in half to make 4 pieces
• ¼ cup all purpose flour
• 1 tsp salt
• ½ tsp garlic powder
• ½ tsp pepper
• 2 tbsp olive oil
• 3 tbsp butter
• 8 oz cremini mushrooms
• ¼ cup diced onion
• 2 tsp minced garlic
• ⅔ cup dry Marsala Wine
• ¾ cup chicken broth
• ⅔ cup heavy cream
• 2 tbsp parsley
Cover the halved chicken breast with a sheet of parchment paper or plastic wrap on a cutting board and use a heavy rolling pin or meat mallet to pound chicken breasts to an even and thin thickness. Add the flour, ½ tsp salt, garlic powder and pepper to a zip-close bag and shake to combine. Add the chicken breasts one at a time to coat in flour mixture, then shake off any excess flour and set aside. Discard any remaining flour. Heat a large skillet over medium-high heat and add in 2 tbsp olive oil and 1 tbsp butter. Once hot, sear the chicken breasts for about 3 to 5 minutes per side, or until golden brown and cooked through. You may have to do this in two batches if your skillet is smaller. Set the chicken on a plate and keep warm. To the same skillet you just cooked the chicken, add in the remaining 2 tbsp of butter over medium heat. Add in the mushrooms and cook until browned about 3 minutes. Add in the onion and garlic and season with more salt to taste. Cook until onions are tender, about 3 more minutes. Pour in the Marsala wine and scrape any browned bits off the bottom of the pan. Add in the chicken broth and heavy cream and stir. Reduce heat to a simmer and let sauce cook until it's reduced slightly and thickened, about 7 minutes. Add in the chicken breasts and any juices from the plate and heat chicken through. Top with freshly chopped parsley.
Chicken Marsala is a classic Italian-American dish known for its rich, savory sauce made with Marsala wine, mushrooms, and cream. This recipe uses cremini mushrooms, which add a deeper, earthier flavor compared to regular white mushrooms, enhancing the overall taste. To make the dish healthier, consider using low-sodium chicken broth and substituting heavy cream with half-and-half or Greek yogurt for a lighter sauce, though this will alter the texture slightly. Another tip is to use boneless, skinless chicken thighs instead of breasts, which can impart more moisture and flavor. When preparing the Marsala sauce, it’s important to deglaze the pan properly by scraping up the browned bits stuck to the skillet after searing the chicken. These bits add intense flavor to the sauce. Simmering the sauce ensures it thickens nicely and melds the flavors. Marsala wine, a fortified wine from Sicily, is essential to achieve the authentic flavor of the dish. If you can’t find dry Marsala wine, dry sherry or a combination of white wine and balsamic vinegar can serve as substitutes, but the flavor will vary. For extra freshness and color, garnish the finished dish with freshly chopped parsley as suggested. Serving Chicken Marsala over pasta, mashed potatoes, or creamy polenta complements the sauce perfectly. This recipe is tagged under #chickenrecipes, #easyrecipes, and #recipecollection, making it accessible for those looking for straightforward yet impressive meals. With minimal ingredients and easy steps, it's an ideal recipe for home cooks seeking a flavorful yet quick dinner option.
