Chicken Marsala with Sage and Lemon is a delightful twist on a classic Italian-American favorite. It's a dish that combines the earthy flavors of mushrooms and sage with the sweet notes of Marsala wine, all brightened up with a splash of lemon. Perfect for a cozy dinner at home or impressing guests, this recipe delivers a rich, comforting meal with minimal effort.
Let's break down what makes each component shine in this dish. Starting with the star, the chicken breasts are pounded to ensure they cook evenly and remain juicy. The flour mixture creates a light crust that helps thicken the sauce later. Olive oil and butter are used to sear the chicken to golden perfection. The mushrooms lend an earthy flavor, soaking up the delicious sauce. A hint of garlic adds aromatic depth, while Marsala wine infuses a sweet, nutty flavor. Chicken broth enhances the savory profile, and fresh sage introduces an earthy, slightly peppery note. The lemon juice and zest brighten the dish with a fresh, citrusy punch. Finally, a touch of heavy cream rounds out the sauce, ensuring it's silky and indulgent.
This Chicken Marsala pairs beautifully with a side of creamy mashed potatoes or a simple risotto to soak up the flavorful sauce. For a lighter option, serve it alongside steamed green beans or a crisp mixed salad.
Begin by laying your chicken breasts on a cutting board and covering them with plastic wrap. Use a meat mallet or rolling pin to pound the chicken to about 1/2 inch thickness. This helps them cook evenly. In a shallow dish, mix together the flour, salt, and pepper. Dredge each chicken breast in the flour mixture, ensuring it's evenly coated on all sides. Shake off any excess flour to avoid clumping.
Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Once the butter has melted, add the chicken breasts. Cook them for about 4-5 minutes on each side until they are golden brown and fully cooked. Remove the chicken from the skillet and place them on a plate to rest.
In the same skillet, add the remaining butter. Once melted, throw in the mushrooms and sauté them until they achieve a nice golden brown color. This should take about 4-5 minutes. Add the minced garlic, stirring it for about a minute until it becomes fragrant.
Pour in the Marsala wine and chicken broth, and use a wooden spoon to scrape up any browned bits from the bottom of the skillet. This is where a lot of flavor is hiding! Bring the mixture to a simmer, then add the fresh sage, lemon juice, and zest. Stir everything together.
Return the chicken to the skillet, reduce the heat to low, and let it cook for another 5-7 minutes, allowing the sauce to slightly reduce. Stir in the heavy cream, and adjust the seasoning with salt and pepper to taste. Once everything is well combined and heated through, you're ready to serve!
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