Chicken Marsala is a classic, flavor-packed recipe that combines tender chicken breasts with a rich and savory mushroom Marsala wine sauce. With its origins in Sicily, this dish has become a staple in Italian cuisine, loved by many around the world.
Chicken and Marsala Sauce Ingredients
You’ll need the following ingredients to prepare this Chicken Marsala:
- Boneless Chicken Breast – Be sure to use both boneless, skinless chicken in this dish!
- Flour – You’ll add a bit of flour to this recipe.
- Mushrooms – The mushrooms add both flavor and texture to this meal.
- Chicken Broth – Keep your chicken juicy and flavorful with some chicken broth.
- Heavy Cream – The addition of heavy cream thickens the broth while adding flavor to this amazing meal.
- Marsala Wine – Don’t forget the star of the show, which is the marsala wine. Don’t worry, it cooks off while you’re preparing it, so kids can still enjoy this meal.
INGREDIENTS
- 3 skinless boneless chicken breasts (about 1 pound)
- 3 Tablespoons olive oil or more as needed
- ¼ cup flour plus 1 Tablespoon for later
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 Tablespoons butter
- 1 cup sliced mushrooms
- 1 medium onion finely diced
- 2 cloves garlic minced
- ½ cup Marsala wine
- ¾ cup chicken broth
- ½ cup heavy cream
- Optional garnish: parsley
INSTRUCTIONS
- Cut the chicken breasts in half lengthways to create 2 thin pieces. Pound the chicken pieces to about ¼ inch thick.
- Heat the oil to medium high heat in a deep large skillet.
- Place the flour, salt, and pepper onto a plate. Whisk this together with a fork.
- Take each piece of chicken one at a time and coat it with the flour mixture. Shake off any excess, then place the pieces into the hot oil. (Cook just a couple at a time so they are not crowded.)
- Cook for 3-4 minutes on each side until cooked fully through and seared to a golden brown. Take the chicken pieces from the skillet and place them on a plate. Cover them with tin foil.
- Melt butter in the same skillet.
- Then add mushrooms and diced onion and fry for about 3 minutes.
- Add the 1 Tablespoon of flour and minced garlic cooking for another minute. Make sure to scrape the bottom of the pan to release any bits stuck there.
- Whisk in Marsala wine and simmer it for a minute.
- Whisk in chicken broth and heavy cream. Bring this to a boil. Then simmer it to thicken and reduce the sauce, deglazing the pot every so often. (this will take 8 to 10 minutes- you want to give it plenty of time to deepen in color and thicken up).
- Return the chicken to the skillet continuing to heat for a few minutes, or until the chicken is heated through.
