Print

Amazing Chicken Marsala: 1 Secret Sauce Trick

Chicken Marsala
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this elegant Chicken Marsala at home. You will create tender chicken cutlets coated in a rich, slightly sweet sauce made with savory mushrooms and Marsala wine. It is a perfect main course for an impressive weeknight dinner or a special occasion.

Ingredients

Scale
  • 4 Boneless, skinless chicken breasts, halved horizontally to make 8 thin cutlets (about 6 oz each)
  • 1/2 cup All-purpose flour
  • 1 teaspoon Salt
  • 1/2 teaspoon Black pepper
  • 2 tablespoons Olive oil
  • 2 tablespoons Unsalted butter
  • 8 ounces Cremini mushrooms, sliced
  • 2 cloves Garlic, minced
  • 1 cup Dry Marsala wine
  • 1 cup Chicken broth
  • 2 tablespoons Fresh parsley, chopped (for garnish)

Instructions

  1. Pound the chicken cutlets to about 1/4-inch thickness between two pieces of plastic wrap.
  2. In a shallow dish, combine the flour, salt, and pepper. Dredge each chicken cutlet lightly in the flour mixture, shaking off any excess.
  3. Heat the olive oil and butter in a large skillet over medium-high heat.
  4. Carefully place half of the floured chicken in the hot skillet. Cook for 2-3 minutes per side until golden brown and cooked through. Remove the chicken and set it aside on a plate. Repeat with the remaining chicken.
  5. Add the sliced mushrooms to the same skillet. Sauté for 5-7 minutes until they release their liquid and become nicely browned.
  6. Add the minced garlic to the skillet and cook for 1 minute until fragrant.
  7. Pour in the Marsala wine. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the wine simmer and reduce by about half, which takes about 3-4 minutes.
  8. Pour in the chicken broth. Bring the sauce to a simmer and cook until it thickens slightly, about 5 minutes. Taste the sauce and adjust seasoning if needed.
  9. Return the cooked chicken cutlets to the skillet. Spoon the sauce and mushrooms over the chicken. Heat through for 1-2 minutes.
  10. Garnish with fresh chopped parsley before serving immediately over pasta or with your favorite side dish.

Notes

  • Make sure your Marsala wine is a dry variety for the best flavor balance.
  • Pounding the chicken ensures even cooking and tenderness.
  • Do not overcrowd the skillet when browning the chicken; work in batches if necessary.

Nutrition

Find it online: https://delishdiarist.com/chicken-marsala-easy-elegant-mushroom-sauce/