Classic Chicken Marsala

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Step 1: Prepare the Chicken

  1. Pound the Chicken: Place chicken breasts between two pieces of plastic wrap and gently pound them to an even thickness using a meat mallet or rolling pin. This ensures even cooking.
  2. Season and Dredge: Season both sides of the chicken breasts with salt and pepper. Dredge each piece in flour, shaking off any excess.

Step 2: Cook the Chicken

  1. Heat Oil and Butter: In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat.
  2. Cook Chicken: Add the chicken breasts to the skillet and cook for about 4-5 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.

Step 3: Make the Marsala Sauce

  1. Sauté Mushrooms: In the same skillet, add 1 tablespoon of butter and the sliced mushrooms. Sauté until the mushrooms are golden brown and have released their moisture, about 5 minutes.
  2. Deglaze with Marsala: Add the Marsala wine to the skillet, scraping up any browned bits from the bottom of the pan. Allow the wine to simmer and reduce by half, about 3 minutes.
  3. Add Broth and Cream: Stir in the chicken broth and bring to a simmer. Reduce the sauce slightly, then add the heavy cream (if using) and simmer until the sauce thickens, about 5 minutes. Season with salt and pepper to taste.
  4. Return Chicken to Skillet: Return the cooked chicken breasts to the skillet, spooning the sauce and mushrooms over them. Cook for an additional 2-3 minutes to ensure the chicken is heated through and coated with the sauce.

Step 4: Serve

  1. Garnish and Serve: Transfer the chicken breasts to serving plates. Spoon the mushroom Marsala sauce over the chicken and garnish with chopped fresh parsley.
  2. Serving Suggestions: Classic Chicken Marsala pairs beautifully with pasta, mashed potatoes, or steamed vegetables.

Tips for Perfect Chicken Marsala

  • Marsala Wine: Use a good quality Marsala wine for the best flavor. Marsala comes in both sweet and dry varieties; for this dish, dry Marsala is traditionally used, but sweet Marsala can also be used for a slightly sweeter sauce.
  • Sauce Consistency: If you prefer a thicker sauce, you can dissolve 1 teaspoon of cornstarch in 2 teaspoons of water and add it to the sauce, simmering until it reaches your desired thickness.
  • Mushroom Variety: While button or cremini mushrooms are commonly used, feel free to experiment with other types of mushrooms for different flavors.

Enjoy your homemade Classic Chicken Marsala, a dish that’s sure to impress with its rich flavors and elegant presentation!

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