Chicken Marsala is a simple dish that consists of pan-fried chicken and mushrooms. The rich, tangy flavors from the butter and the Marsala wine make my taste buds sing! It also happens to be my favorite dish to make. It’s always been a staple dish in my family and sometimes I am lucky enough to get it when I go back to NY for a visit!
What You’ll Need to Make Chicken Marsala:
- 4 skinless, boneless chicken breasts (about 1.5 lbs). To save yourself a step, you can also opt for the thinly sliced chicken breasts if available in your grocery store.
- All-purpose flour, for dredging
- Kosher salt & fresh ground black pepper, to taste
- ¼ cup extra-virgin olive oil
- 8 ounces mushrooms (baby portobello, crimini or porcini) stemmed and halved
- ¾ cup Marsala wine
- 1 cup chicken broth
- 1 tablespoon cornstarch
- 2 tablespoons unsalted butter
- Parsley, for garnish
How to Make Chicken Marsala:
- Place chicken breasts on a cutting board and cover with plastic wrap; pound with a meat mallet until they are about 1/4-inch thick. If you purchased thinly sliced chicken breasts, you shouldn’t need to pound them to a thinner thickness.
- Heat the olive oil over medium-high heat in a large skillet. Place a layer of flour in a shallow plate or bowl and season with salt and pepper. Dredge both sides of your chicken breasts in the seasoned flour. Make sure to shake off excess!
- Once oil is hot, place the chicken breasts in the pan and fry for 5 minutes on each side until golden brown – turning once. If necessary, fry in batches if the pieces don’t fit altogether in the pan. Remove chicken once ready onto a plate in a single layer to keep warm.
- Lower the heat to medium and add the butter to the pan. Once melted, add the mushrooms and saute until they are browned and excess moisture has evaporated, about 5 minutes. Season with salt and pepper. Pour the Marsala wine into the pan and boil down for 30 seconds to cook out the alcohol. Add the chicken broth and simmer for a minute to reduce the sauce down. Add the cornstarch and whisk to blend into the sauce until it starts to thicken.
- Return chicken to pan and simmer on medium low for 1-2 minutes to heat the chicken through.
- Season with salt and pepper before plating and garnish with parsley right before serving.
Michella Hand 