Chicken Marsala
Recipes Chicken Italian Main Dish Quick and Easy
Description
Chicken marsala is an Italian-American dish of chicken in a Marsala wine sauce. The chicken cutlets are seared in a skillet, and finished with browned cremini mushrooms and garlic in a Marsala reduction herbed sauce.
Ingredients
1 1/4 c. dry marsala wine
1 1/4 c. unsalted chicken broth
2 - 10 or 11 oz. boneless, skinless chicken breasts, butterflied and halved, pounded to an even thickness
salt and freshly ground black pepper
1/3 c. all-purpose flour
2 T. unsalted butter
2 T. olive oil
8 oz. cremini mushrooms, sliced
3 garlic cloves, minced, about 1 T.
1 t. minced fresh thyme (or 1/2 t. dried
1 t. minced fresh oregano (or 1/2 t. dried
1 1/2 t. corn starch, whisked with 1 T. chicken broth (in a small bowl until well combined)
1/3 c. heavy cream
1 T. minced fresh parsley
Directions
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Add the wine and broth to a medium saucepan. Place over medium-high heat. Bring to a boil; reduce heat to medium; gently boil until reduced to 1 c., about 15 minutes.
Season both sides of the chicken with salt and pepper, then dredge both sides in flour.
Melt 1 T. butter with 1 T. olive oil in a 12" skillet over medium-high heat. Add chicken; let sear until cooked through (165 degrees in center), turning once halfway through, about 10 - 12 minutes.
Transfer chicken to a platter. Cover with aluminum foil to keep warm.
Reduce stovetop temperature to medium heat. Melt remaining 1 T. butter with 1 T. olive oil. Add mushrooms; sauté, tossing occasionally, increasing temperature slightly as needed to brown, until mushrooms have shrunk and are golden brown, about 8 minutes. Add garlic during lthe ast 1 minute of sautéing.
Remove skillet from heat. Add the marsala reduction ***, thyme and oregano.
Return to heat; bring to a simmer, scraping up browned bits from the bottom. Stir in corn starch/ chicken broth mixture. Stir until thickened ****.
Remove from the heat; stir in heavy cream; season sauce with salt and pepper. Return chicken breasts to the skillet; spoon sauce over the top.
Serve immediately, sprinkled with parsley.
4 servings.
Tips:
*If wanting a milder marsala flavor, reduce the wine down to 3/4 c. and increase the chicken broth to 1 3/4 c.
**If reduced to less than 1 c.; add more chicken broth to reach 1 c.
***If the wine seems too acidic and has no sweetness, add a pinch of sugar.
****If sauce is too thick, add a bit of chicken broth. If it's too thin, add in a little more corn starch mixed with some broth.