Introduction
Chicken Marsala is a delightful Italian-American dish that combines tender chicken with a rich and flavorful sauce made from Marsala wine and mushrooms. This recipe is perfect for a special occasion or a cozy dinner at home. The combination of savory chicken and a creamy sauce makes it a favorite among many. Here’s how you can make this delicious dish!
Detailed Ingredients with measures
For the Chicken:
2 large chicken breasts (approximately 300g/10oz each), halved horizontally to yield 4 thin steaks
1/2 teaspoon cooking salt (kosher salt)
1/2 teaspoon black pepper
1/4 cup all-purpose flour
For the Marsala Sauce:
2 tablespoons extra virgin olive oil
2 tablespoons (30g) unsalted butter
2 eschalots (shallots in the US), peeled and diced into 1cm (1/3″) squares
1 garlic clove, finely minced
2 cups white mushrooms, sliced 0.5cm (1/5″) thick
1 cup dry Marsala wine
1/2 cup low-sodium chicken stock
1/2 cup heavy cream
1/4 teaspoon cooking salt (kosher salt)
1/8 teaspoon black pepper
1 tablespoon finely chopped parsley (optional, for garnish)
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: Serves 4
Detailed Directions and Instructions
Prepare the Chicken:
– Slice each chicken breast horizontally to create two thin steaks, yielding four pieces total.
– Place the chicken pieces between sheets of plastic wrap and pound them to an even thickness of about 1 cm (0.4″) using a meat mallet or rolling pin.
– Season both sides of the chicken with salt and pepper.
– Lightly coat each piece with flour, shaking off any excess.
Cook the Chicken:
– In a large non-stick skillet over medium-high heat, melt 1 tablespoon of butter with 1 tablespoon of olive oil.
– Once the butter is foamy, add the chicken pieces and cook for about 3-4 minutes on the first side until golden and crispy.
– Flip the chicken and cook for an additional 2 minutes on the other side until cooked through.
– Remove the chicken from the skillet and set aside on a plate.
Prepare the Marsala Sauce:
– In the same skillet, add the remaining 1 tablespoon of butter and 1 tablespoon of olive oil.
– Add the diced eschalots and minced garlic; sauté for about 1 minute until fragrant.
– Add the sliced mushrooms and cook for approximately 3 minutes until they soften and release their juices.
– Pour in the Marsala wine, increase the heat to high, and let it boil for about 3 minutes until the liquid reduces by half.
– Add the chicken stock, heavy cream, salt, and pepper. Stir to combine.
– Reduce the heat to a simmer and cook for 3-5 minutes until the sauce thickens to a creamy consistency.
Combine and Serve:
– Return the cooked chicken to the skillet, nestling it into the sauce.
– Allow the chicken to simmer in the sauce for about 30 seconds to reheat.
– Garnish with chopped parsley if desired.
– Serve the Chicken Marsala over mashed potatoes, pasta, or your preferred side dish.
Notes
Chicken Preparation:
– Ensure even thickness when pounding the chicken to promote consistent cooking.
Cooking Tips:
– Use a non-stick skillet to prevent the chicken from sticking.
– Adjust the cooking time based on the thickness of the chicken.
Sauce Consistency:
– For a thicker sauce, let it reduce longer on low heat after adding the cream.
Serving Suggestions:
– Pair with light sides like steamed vegetables or a fresh salad for a balanced meal.
Cook Techniques
Chicken Preparation
Slice the chicken breasts horizontally to create thin steaks, then pound them to ensure even thickness. This helps the chicken cook uniformly and remain tender.
Seasoning
Season both sides of the chicken with kosher salt and black pepper to enhance flavor. Lightly coat with flour for a crispy exterior when cooked.
Cooking Chicken
Use a non-stick skillet over medium-high heat with a combination of butter and olive oil. This method promotes even browning while keeping the chicken moist. Cook until golden on both sides.
Making the Marsala Sauce
Sauté eschalots and garlic in the same skillet to incorporate the chicken’s flavor, then add mushrooms. Deglaze with Marsala wine and reduce to concentrate flavors before adding chicken stock and cream.
Combining Chicken and Sauce
Return the cooked chicken to the sauce and let it simmer briefly to reheat. This allows the chicken to absorb the rich flavors of the sauce.
FAQ
Can I use other wines instead of Marsala?
Yes, alternatives like dry sherry or Madeira can be used, but they will change the flavor profile slightly.
What side dishes pair well with Chicken Marsala?
Chicken Marsala is delicious served over mashed potatoes, pasta, rice, or with a side of steamed vegetables.
Can I make the sauce in advance?
Yes, the Marsala sauce can be made ahead of time and stored in the refrigerator. Reheat it before adding the chicken.
How do I store leftovers?
Store leftover Chicken Marsala in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs can be used for a richer flavor and remain very moist when cooked. Adjust cooking time as necessary.
Conclusion
The Chicken Marsala is a delightful dish that combines tender chicken with a rich and creamy Marsala sauce, enhanced by the earthy flavors of mushrooms and aromatics. It is a perfect meal for special occasions or a comforting dinner at home. With its savory components and ease of preparation, this recipe is sure to impress family and friends alike.
More recipes suggestions and combination
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Mushroom Risotto
Pair the Marsala sauce with Mushroom Risotto for a decadent meal. The creamy texture of risotto complements the flavors of the sauce beautifully.
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Try Herb-Crusted Chicken for a flavorful option. Coat chicken breasts with herbs and breadcrumbs before baking for a crunchy, aromatic dish.
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