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Best Chicken Marsala Recipe

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4.4 from 4 reviews

This Best Chicken Marsala recipe features tender chicken breasts sautéed until golden and simmered in a rich, flavorful Marsala wine and mushroom sauce. Perfectly balanced with shallots and fresh parsley, this Italian classic is quick to prepare and ideal for a delightful weeknight dinner.

Ingredients

Chicken

  • 4 chicken breasts
  • Salt and pepper, to taste
  • 1/2 cup (60g) flour
  • 2 tbsp olive oil

Sauce

  • 3 small shallots, chopped
  • 1 cup (100g) chestnut mushrooms, sliced
  • 1 tbsp flour
  • 1/2 cup (125 ml) Marsala wine
  • 1 cup (250 ml) chicken stock
  • Flat leaf parsley, chopped, for garnish

Instructions

  1. Prepare the chicken: Place the chicken breasts between two sheets of cling wrap and pound them gently with a meat mallet until they are no thicker than 1/2 inch. Season both sides generously with salt and pepper, then dredge each breast thoroughly in flour.
  2. Sauté the chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Fry the floured chicken breasts until golden brown on each side, approximately 5 minutes total. Be careful not to overcook, as the thin breasts will cook quickly. Remove the chicken from the skillet and place on a separate plate, setting aside.
  3. Cook shallots and mushrooms: Using the same skillet, reduce heat to low and add chopped shallots. Cook gently for 2-3 minutes until softened. Add the sliced mushrooms, season with salt and pepper, and sauté for about 5 minutes until the mushrooms release their liquid and begin to brown.
  4. Make the sauce: Sprinkle 1 tablespoon of flour over the mushroom mixture and stir well. Cook for an additional minute to eliminate the raw flour taste. Pour in the Marsala wine and increase heat to medium, allowing the wine to reduce slightly. Add the chicken stock and bring the mixture to a boil.
  5. Simmer with chicken: Reduce the heat to a gentle simmer and return the chicken breasts to the skillet. Let them heat through in the sauce for several minutes, allowing the sauce to thicken to your desired consistency.
  6. Serve: Garnish with chopped flat leaf parsley and serve immediately with your choice of side dish.

Notes

  • Pound the chicken evenly for consistent cooking and tenderness.
  • Do not overcook the chicken during frying to maintain moisture.
  • Marsala wine can be substituted with dry sherry if unavailable.
  • Serve with mashed potatoes, pasta, or steamed vegetables for a complete meal.
  • For a gluten-free option, use gluten-free flour blends for dredging and thickening.

Find it online: https://marthatasty.com/best-chicken-marsala-recipe/