Chicken Marsala is a classic Italian-American dish, known for its savory blend of pan-fried chicken and a rich mushroom Marsala wine sauce. This homemade version brings the elegance of a restaurant meal right to your kitchen.
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Perfect for pairing with a range of sides, from pasta and risotto to roasted vegetables and fresh salads, it's an ideal choice for both lunch and dinner. Embrace the inviting flavors of Italy with this simple yet sophisticated recipe, perfect for an delicious Italian-inspired meal at home.
Ingredients and Substitutions Overview
To prepare Chicken Marsala, you'll need a few key ingredients for the sauce and essential seasonings. These are readily available at any local grocery store. Let's dive into the necessary components for this flavorful dish.
Main Ingredients
- Chicken Breast: Opt for pre-cut, thinly sliced chicken breast for convenience. Alternatively, use whole chicken breasts, pounded and sliced thinly for uniform cooking.
- Mushrooms: The recipe calls for brown mushrooms, known for their robust, earthy taste. White mushrooms are a suitable alternative, offering a different flavor.
- Shallots and Garlic: Shallots bring a sweet, onion-like flavor, while garlic adds a distinct, aromatic touch.
- Herbs: Thyme imparts a savory, earthy flavor, and parsley adds a fresh, bright note.
Other Key Ingredients
- All-Purpose Flour: Essential for the chicken's coating, this creates a beautifully crispy texture when pan-fried.
- Seasoning Powders: A blend of black pepper, Italian seasoning, and optional paprika and chicken seasoning. Paprika brings a subtle spice, while chicken seasoning adds a savory dimension.
- Marsala Wine: The star ingredient, Marsala wine imparts a rich, slightly sweet note. If unavailable, dry sherry, port wine, or even red or white wine can be suitable substitutes.
- Heavy Cream: This adds a luxurious creaminess to the sauce, giving it a smooth, velvety texture.
- Chicken Broth: Enhances the sauce with its depth and savory qualities, enriching the overall taste.
- Fats: Olive oil and butter are used for cooking, contributing to the even cooking of the chicken and enriching the sauce. Butter is added in increments to fine-tune the sauce's flavor and consistency.
How to Make Chicken Marsala at Home?
Begin your culinary adventure with Chicken Marsala, a dish that layers flavors in every step. Our photos and video guide you through the process, from expertly seasoning and flour-coating the chicken to pan-frying it to perfection and creating the rich Marsala sauce.
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Chicken Marsala
Enjoy the flavors of Italy with our Chicken Marsala recipe. Pan-fried chicken in a rich mushroom Marsala sauce, perfect alongside pasta, rice, or veggies. A creamy, versatile dish great for lunch or dinner.
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Ingredients
For Seasoning Chicken
- 4 piece Chicken Breast, thinly sliced
- 1 tbsp Paprika, optional
- ½ tsp Black Pepper, powder
- 1 tsp Salt
- ½ tsp Italian Seasoning
For Seasoning Flour
- 1 cup All Purpose Flour
- ½ tsp Black Pepper, powder
- 1 tsp Salt
For Chicken Marsala
- 2 cups Mushroom, sliced, brown, or white bella mushrooms
- 3 cloves Garlic, chopped
- 2 Shallots, medium size, chopped
- 1 tsp Chicken Seasoning, optional
- ½ tsp Black Pepper, powder
- 3 sprigs Thyme Leaves
- ½ cup Marsala Wine
- ½ cup Chicken Broth
- ¼ cup Heavy Cream
- Salt, to taste
- 1 tbsp Butter, added as 3 portions
- 3 tsp Olive Oil
For Garnishing
- Parsley Leaves, chopped
Instructions
Seasoning and Flour Coating Chicken
- Start by placing thinly sliced chicken breast in a bowl. Season it with a blend of paprika, black pepper, Italian seasoning, and salt, ensuring each piece is evenly coated. If you prefer a milder taste, you can skip the paprika.
- In a shallow tray, mix together all-purpose flour, black pepper powder, and a pinch of salt. Ensure these are combined well for a uniform coating.
- Gently coat each seasoned chicken piece in the flour mixture. Be sure to tap off any excess flour. This step is key for achieving a perfectly crisp exterior when pan-fried.
Pan Frying the Chicken Breast
- Place a pan over medium heat and add olive oil along with 1 teaspoon of butter. Use a spatula to ensure the fats are evenly distributed across the pan's surface. Carefully place the chicken breasts in the pan. Fry them for approximately 4-5 minutes on each side. The goal is to achieve a beautiful golden color, indicating they are perfectly cooked.
- Once the chicken breasts have attained a golden hue, remove them from the pan. Cover them with foil to retain their warmth and set aside. This step also allows the chicken to rest, ensuring it remains juicy for serving.
Making Chicken Marsala
- In the same pan, add 1 teaspoon of butter to the residual oil. Introduce the mushrooms and sauté for 2-3 minutes. Cook until they're soft and tender, stirring occasionally for even cooking.
- Add another teaspoon of butter, then the chopped garlic and shallots. Sauté them until they become aromatic and translucent, stirring to prevent burning.
- Sprinkle chicken seasoning, black pepper, and salt over the sautéed vegetables. Add fresh thyme leaves for an extra layer of flavor, stirring to distribute the seasoning evenly.
- Pour in the Marsala wine, followed by the chicken broth and heavy cream. Stir the mixture well, ensuring all ingredients blend smoothly. Bring to a gentle boil, then taste and adjust the seasoning to your preference.
- Add the pan-fried chicken breasts back into the pan, immersing them in the Marsala sauce. Let them simmer over medium-low heat. The sauce should gradually thicken, coating the chicken beautifully. Baste the chicken occasionally with the sauce for an even flavor.
- Garnish the dish with freshly chopped parsley leaves for a burst of color and freshness. Once the sauce reaches your desired consistency, remove the pan from the heat. Your Chicken Marsala is now richly flavored and ready to delight the palate.
Serving
- Serve your Chicken Marsala with a side of your choice for a complete meal. For more pairing ideas, refer to the serving suggestions section to find the perfect complement to this Italian classic.
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Chef's Notes and Tips
Here are some essential tips for making perfect Chicken Marsala:
- Chicken Preparation: Opt for pre-sliced chicken breast for convenience. If using whole breasts, gently pound them to an even thickness, then slice for consistent cooking, ensuring each piece cooks evenly and remains juicy.
- Sauce Consistency: As the sauce simmers, observe its thickness. If it's too thick, lower the heat; if too thin, let it simmer a bit longer. This control ensures the sauce cloaks the chicken perfectly.
- Thickness of the Sauce: If the sauce is too thin, a cornstarch slurry (cornstarch mixed with a small amount of cold water) can be added to thicken it. Be sure to add it slowly and stir continuously to avoid lumps.
- Resting the Chicken: After pan-frying, let the chicken rest for a few minutes before serving. This allows the juices to redistribute, ensuring the meat is moist and tender.
- Serving Temperature: Serve Chicken Marsala warm. If it cools down, gently reheat it on the stove over low heat to maintain the texture of the chicken and the consistency of the sauce.
- Reheating: When reheating the dish, be aware that the sauce may thicken over time. To restore the desired saucy consistency, add a splash of water or half-and-half while reheating.
Nutrition Info
Serving: 1serving | Calories: 437kcal | Carbohydrates: 10g | Protein: 51g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 170mg | Sodium: 2440mg | Potassium: 1105mg | Fiber: 1g | Sugar: 5g | Vitamin A: 461IU | Vitamin C: 9mg | Calcium: 43mg | Iron: 2mg
Disclaimer
We're not nutrition experts, and the nutritional information provided is an estimate. Please use it as a guide. For precise details, it's best to consult a professional. To learn more, please view our Detailed Disclaimers.
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Serving Suggestions
Elevate your Chicken Marsala with these ideal serving suggestions. Choose from classic pastas, fresh salads, and more to complement its rich flavors.
- Pasta Dishes: Serve with classic pasta types like fettuccine, spaghetti, or angel hair. The pasta beautifully complements the rich sauce of the Chicken Marsala.
- Risotto: A creamy risotto, especially mushroom or Parmesan flavored, pairs wonderfully, adding a luxurious texture contrast.
- Roasted Vegetables: Offer a healthy balance with roasted vegetables like asparagus, Brussels sprouts, or carrots, which add a delightful crunch and earthiness.
- Garlic Bread: Accompany with warm, buttery garlic bread to soak up the delicious Marsala sauce.
- Green Salad: A fresh green salad with a light vinaigrette provides a crisp, refreshing contrast to the dish's richness.
- Mashed Potatoes: Creamy mashed potatoes make a comforting side, perfect for enjoying with the savory Marsala sauce.
- Polenta: Creamy polenta is another excellent choice, offering a soft and smooth texture that pairs well with the chicken.
Storage Suggestions
Keep your Chicken Marsala fresh in the fridge for up to two days in a sealed container. For reheating, add a little water or half-and-half to maintain its creamy sauce consistency.
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