Almond Chicken Marsala is a delightful twist on the classic Italian-American dish, combining the rich, nutty flavor of almonds with the savory, sweet Marsala sauce. Perfect for a cozy family dinner or an impressive meal for guests, this dish is sure to become a favorite in your recipe repertoire.
Chicken breasts are the main protein and provide a tender base for the sauce. All-purpose flour helps create a golden crust on the chicken and thickens the sauce slightly. Salt and black pepper season the chicken, enhancing its natural flavors. Olive oil is used for browning the chicken, adding a subtle fruity flavor. Sliced almonds introduce a nutty crunch that complements the creamy sauce.
Marsala wine is the star of the sauce, providing a sweet and rich depth. Chicken broth enhances the savory notes and balances the sweetness of the wine. Heavy cream adds a luxurious texture and richness. Cremini mushrooms bring an earthy flavor, while garlic adds aromatic depth. A touch of butter at the end enriches the sauce, and fresh parsley adds a pop of color and freshness.
This dish pairs beautifully with a side of creamy mashed potatoes or a light, fluffy rice pilaf that will soak up the delicious sauce. Add a side of steamed green beans or a simple green salad for a balanced meal.
Start by flattening the chicken breasts to ensure they cook evenly. Place them between two sheets of plastic wrap or parchment paper and use a meat mallet or rolling pin to gently pound them to an even thickness.
In a shallow dish, mix together the flour, salt, and pepper. Dredge each chicken breast in the mixture, making sure they're coated evenly. Shake off any excess flour to prevent the coating from becoming gummy.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook them until they are golden brown on both sides, which should take about five minutes per side. Once done, remove them from the skillet and set them aside for later.
In the same skillet, toss in the almonds and toast them for about two minutes, just until they're golden and fragrant. Remove them from the skillet and keep them aside for the final garnish.
Now, add the mushrooms and garlic to the skillet. Sauté them until the mushrooms are soft, which should take around four minutes. Stir occasionally to prevent the garlic from burning.
Pour in the Marsala wine and bring the mixture to a boil. Use a wooden spoon to scrape up any browned bits from the bottom of the pan, as these add incredible flavor to the sauce.
Stir in the chicken broth and heavy cream, then return the mixture to a simmer. Add the chicken back into the skillet, reduce the heat to low, and let it cook until the chicken is cooked through, and the sauce has thickened, about ten minutes.
Finally, stir in the butter and toasted almonds until the butter has melted completely. This will add a nice richness to your sauce.
Garnish with the chopped parsley before serving to add a touch of freshness and color.
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