This Traditional Chicken Marsala is a delightful Italian-American classic that combines tender chicken with a rich, savory sauce. It's perfect for a cozy dinner at home or when you want to impress guests with authentic flavors.
The star of this dish is the chicken breasts, which are pounded to an even thickness for quick and uniform cooking. The all-purpose flour creates a light coating that helps to brown the chicken beautifully. A sprinkle of salt and black pepper enhances the flavor of the chicken without overpowering it. The combination of butter and olive oil provides a rich base for sautéing, while the earthy cremini mushrooms add depth and texture to the dish. The distinctive Marsala wine imparts a subtle sweetness and complexity that defines this classic sauce. Finally, a splash of chicken broth rounds out the sauce, and a sprinkle of fresh parsley adds a touch of freshness and color just before serving.
This Chicken Marsala pairs wonderfully with mashed potatoes or creamy polenta, which soak up the delicious sauce. A side of steamed green beans or a simple arugula salad can add a refreshing contrast to the richness of the dish. For a more Italian feel, serve it over pasta like fettuccine or linguine.
Start by giving your chicken breasts a good pounding until they're about half an inch thick. This helps them cook evenly and quickly, so don't skip this step. In a shallow dish, mix together the flour, salt, and pepper. Dredge each chicken breast in the flour mixture, making sure to shake off any excess. You want a light, even coat, not a heavy breading.
In a large skillet, melt 3 tablespoons of butter with the olive oil over medium heat. Once the butter is melted and the oil shimmers, add your chicken breasts. Cook them for about 5 minutes on each side. You're looking for a golden brown crust and cooked-through centers. Once done, remove the chicken from the skillet and keep it warm on a plate under some foil.
In the same skillet, add the remaining butter and the sliced mushrooms. Stir them around as they cook for about 5 minutes until they're nicely browned and have released their moisture. Now, pour in the Marsala wine and chicken broth. Use a spatula to scrape up any browned bits stuck to the bottom of the skillet. This is where a lot of flavor comes from. Let the sauce simmer for about 5 minutes to reduce slightly.
Return the chicken to the skillet, nestling it into the sauce. Let it simmer for another 3-5 minutes until the chicken is heated through and the flavors meld together. Sprinkle with fresh parsley before serving to add a burst of color and freshness.
Share