Sweet and Savory Chicken Marsala is a delightful twist on a classic Italian-American dish. With its rich, velvety sauce, this recipe combines the deep flavors of Marsala wine and balsamic glaze with the creaminess of heavy cream, making it a go-to for both special occasions and cozy weeknight dinners.
Chicken breasts are the star of the dish, providing a lean protein base that soaks up all the wonderful flavors of the sauce. All-purpose flour gives the chicken a light coating that helps it brown beautifully and thicken the sauce slightly. Olive oil and unsalted butter create a rich cooking base for searing the chicken and onions. Onion and garlic add depth and aromatic notes, essential for building the sauce's foundation.
Marsala wine is the key ingredient, providing a sweet yet complex flavor that defines the dish. Chicken broth adds moisture and enhances flavor, while balsamic glaze introduces a tangy sweetness that balances the dish. Fresh thyme adds a hint of earthiness and fragrance, and heavy cream gives the sauce its luscious, creamy texture. Season with salt and black pepper to taste.
Serve this Chicken Marsala over a bed of creamy mashed potatoes or alongside buttered noodles to soak up the delicious sauce. A side of roasted asparagus or a crisp green salad complements the dish beautifully, adding a fresh contrast to the rich flavors.
First, pat those chicken breasts dry and season them with a sprinkle of salt and black pepper. This simple step ensures they brown nicely. Dredge each piece in flour, shaking off the excess, which gives them a beautiful crust when cooked.
Heat a combination of olive oil and butter in a large skillet over medium-high heat. Once the butter melts and begins to foam, add the chicken. Let it cook until golden brown on both sides, about 6 minutes per side, then remove and set aside. Now it's time for the onions. Add them to the same skillet and cook until they're caramelized and soft, around 8 minutes. Toss in the garlic for an extra minute until it's fragrant.
Pour in the Marsala wine, and as it bubbles, scrape up the browned bits from the bottom of the skillet. This part is crucial as it adds incredible flavor to the sauce. Stir in the chicken broth and balsamic glaze. Return the chicken to the skillet, sprinkle with thyme, cover, and let it simmer for about 10 minutes.
Remove the chicken once more and stir in the heavy cream. Let the sauce simmer until it thickens slightly. Season to taste with salt and pepper, then nestle the chicken back into the sauce before serving.
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