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.
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.
Notes
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.