Heritage Chicken Marsala is a classic Italian-American dish that's perfect for a cozy night in or impressing dinner guests. With its rich and creamy Marsala wine sauce and tender chicken, this dish brings a touch of elegance without any fuss.
Let's break down what each ingredient brings to this delightful dish:
Chicken breasts: The star of the show, these provide a lean and tender protein base. Pounding them ensures even cooking.
All-purpose flour: This helps create a light crust on the chicken, adding texture and helping the sauce stick.
Olive oil: Keeps the chicken from sticking to the pan and adds a hint of flavor.
Dry Marsala wine: The key to the sauce's rich, nutty flavor. It also deglazes the pan, pulling up all those delicious browned bits.
Chicken broth: Adds depth to the sauce while keeping it from being too heavy.
Mushrooms: They soak up the flavors and add an earthy taste and texture.
Unsalted butter: Enriches the sauce, giving it a velvety finish.
Garlic: Provides an aromatic base that complements the other flavors.
Heavy cream: Adds creaminess to the sauce, balancing the acidity of the wine.
Fresh parsley: Offers a fresh, vibrant finish to the dish.
This Chicken Marsala pairs beautifully with creamy mashed potatoes or a side of buttered pasta. If you're feeling a bit more adventurous, serve it over a bed of polenta or alongside sautéed greens like spinach or kale for a healthier twist.
Start by preparing the chicken. Place each breast between sheets of plastic wrap and give them a good pounding until they're about a half-inch thick. This helps them cook evenly. Next, mix together your flour, salt, and pepper in a shallow dish. Dredge the chicken in this mixture, making sure to shake off any excess.
Heat your olive oil in a large skillet over medium heat. Add the chicken and cook each side until it's a lovely golden brown, about 3 to 4 minutes per side. Once done, remove the chicken and set it aside. Don’t clean that skillet just yet — it’s full of flavor!
In the same skillet, toss in your mushrooms. Cook them until they release their moisture, which should take around 5 minutes. Stir in the garlic and let it get fragrant, just about a minute. Now, pour in the Marsala wine. Give the pan a good scrape, making sure to get all those tasty bits off the bottom.
Introduce the chicken broth, bringing everything to a gentle simmer. Return the chicken to the skillet. Let it cook for about 10 minutes, allowing the sauce to thicken and the chicken to cook through. To finish, stir in the butter and heavy cream, letting it all meld into a luscious sauce. Before serving, sprinkle with parsley for a fresh pop of color and flavor.
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