Savory Chicken Marsala

🕒 Prep: 10 min
🔥 Cook: 30 min
🍽 Serves: 4
★★★★★
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Craving a restaurant-quality meal at home? This Savory Chicken Marsala is your ticket to a delightful culinary experience. Combining tender chicken, earthy mushrooms, and a luscious Marsala wine sauce, it's a dish that feels special yet is simple enough for a weeknight.

Ingredients for Savory Chicken Marsala

The star of the show is, of course, the chicken breasts. Pounding them to an even 1/2-inch thickness ensures they cook quickly and evenly. The flour coating helps create a golden crust and slightly thickens the sauce. Olive oil is used for its smooth flavor and ability to withstand medium heat. Cremini mushrooms add a savory, earthy depth to the dish. Garlic brings a sweet, pungent aroma that complements the mushrooms. The Marsala wine is what makes this dish truly special, imparting a hint of sweetness and complexity. Chicken broth adds extra depth, while heavy cream enriches the sauce, making it velvety smooth. Finally, butter and fresh parsley finish the dish, adding richness and a pop of color.

Tips & Tricks

  • For an even richer sauce, use homemade chicken broth if available.
  • If the sauce is too thin, let it simmer a bit longer to reduce further.
  • Pounding chicken not only ensures even cooking but also tenderizes it.
  • Use a good quality Marsala wine for the best flavor.

Serving Suggestions

This dish pairs beautifully with creamy mashed potatoes or a simple risotto to soak up that luscious sauce. For a lighter option, serve it with a side of steamed green beans or a crisp salad for a well-rounded meal.

Frequently Asked Questions

Can I use another type of mushroom?
Yes, button mushrooms or even shiitakes work well if cremini mushrooms aren't available.
What's a good substitute for Marsala wine?
You can use a dry white wine with a splash of brandy for a similar effect.
Can I make this dish ahead of time?
Yes, you can prepare it a day in advance. Reheat it gently on the stove, adding a splash of broth if needed.

Savory Chicken Marsala Recipe Walkthrough

Start by pounding the chicken breasts to an even 1/2-inch thickness. This ensures they cook evenly and quickly. Next, combine the flour, salt, and pepper in a shallow dish, then coat each chicken breast, shaking off any excess.

Heat the olive oil in a large skillet over medium heat. Once it's shimmering, add the chicken breasts. Cook them for about 4 minutes on each side until they're golden brown and cooked through. Remove the chicken from the skillet and set it aside on a plate — keep it warm, maybe under some foil.

In the same skillet, toss in the sliced mushrooms and minced garlic. Sauté them for about 5 minutes, stirring occasionally, until the mushrooms are golden and have released their juices. This step is crucial as it builds the base flavor for your sauce.

Pour in the Marsala wine, letting it simmer for about 2 minutes until it reduces by half. This concentrates the flavor and cooks off the alcohol, leaving behind a rich, sweet essence.

Now, add the chicken broth and heavy cream. Stir everything together and bring it to a light boil. Place the chicken back into the skillet, nestling it into the sauce. Let it cook for another 6 minutes, allowing the sauce to thicken and the chicken to soak up all that delicious flavor.

Finish the dish by stirring in the butter until it melts and coats everything in the skillet. Sprinkle with fresh parsley just before serving for a burst of freshness.

Why You'll Love This Recipe

  • Quick and easy preparation — perfect for busy nights.
  • Rich, flavorful sauce that elevates humble chicken breasts.
  • Uses accessible ingredients you might already have.
  • Impressive enough for guests, simple enough for family dinners.

Ingredients

4 boneless, skinless chicken breasts
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon pepper
2 tablespoons olive oil
8 ounces cremini mushrooms, sliced
2 cloves garlic, minced
1 cup Marsala wine
1 cup chicken broth
1/2 cup heavy cream
2 tablespoons butter
2 tablespoons chopped fresh parsley

Step-by-step Instructions

1. Pound chicken breasts to 1/2-inch thickness and coat in a mixture of flour, salt, and pepper.
2. Heat olive oil in a skillet over medium heat and cook chicken until browned, about 4 minutes per side. Remove and set aside.
3. In the same skillet, add mushrooms and garlic, sautéing until mushrooms are golden, about 5 minutes.
4. Pour in Marsala wine; simmer to reduce by half, about 2 minutes.
5. Stir in chicken broth and heavy cream; bring to a light boil.
6. Return chicken to the skillet, cooking until sauce thickens and chicken is fully cooked, about 6 minutes.
7. Stir in butter and sprinkle with parsley before serving.

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