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why make this recipe
Chicken Marsala is a delicious dish that is easy to make and perfect for any occasion. The combination of tender chicken breasts, earthy mushrooms, and a rich Marsala wine sauce creates a flavorful meal that is sure to impress. Whether you’re cooking for family or friends, this recipe is a great way to show off your cooking skills without spending hours in the kitchen.
how to make Chicken Marsala
Ingredients :
- 2 large chicken breasts (300g/10oz each), cut in half horizontally (or 4 thighs, Note 1)
- 1/2 tsp cooking salt / kosher salt
- 1/2 tsp black pepper
- 1/4 cup flour (plain/all-purpose)
- 2 tbsp extra virgin olive oil
- 2 tbsp / 30g unsalted butter
- 2 eschalots (US: shallots), peeled and cut into 1cm / 1/3" squares (Note 2)
- 1 garlic, finely minced
- 2 cups white mushrooms, sliced 0.5cm / 1/5" thick
- 1 cup dry marsala wine (Note 3)
- 1/2 cup chicken stock/broth (low sodium)
- 1/2 cup thickened / heavy cream (Note 4)
- 1/4 tsp cooking salt / kosher salt
- 1/8 tsp black pepper
- 1 tbsp finely chopped parsley (for garnish, optional)
Directions :
Chicken escalopes:
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Pound – Cut each breast in half to make 2 thin steaks. Cover with a freezer bag or Go-Between (Note 5) and pound to 1 cm / 0.4" thickness using a meat mallet or rolling pin. This makes the chicken tender and helps it cook evenly.
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Dust – Sprinkle half the salt, pepper, and flour on the chicken. Lightly rub the flour on each side, turning to coat and shaking off the excess just before cooking.
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Cook – Heat half the butter and oil in a large non-stick pan over medium-high heat. Once the butter is melted and bubbly, add the chicken and cook for 3 to 4 minutes until golden brown and crispy. Flip and cook for another 2 minutes. Remove the chicken from the pan and set it on a plate.
Creamy marsala sauce:
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Sauté aromatics – In the same pan, add the remaining butter and oil. When the butter is melted, add the eschalots and garlic. Cook for 1 minute.
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Cook mushrooms – Add the sliced mushrooms and cook for 3 minutes, stirring regularly.
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Reduce marsala – Pour in the Marsala wine, turn up the heat to high, and boil for 3 minutes or until it reduces by half.
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Thicken sauce – Add the chicken stock, cream, salt, and pepper. Stir well, reduce the heat to a simmer, and cook for 3 to 5 minutes until the sauce thickens.
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Rewarm chicken – Place the cooked chicken back in the pan with the sauce for 30 seconds to reheat.
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Serve! – Remove from heat, sprinkle with parsley, and serve over your favorite side, such as mashed potatoes, rice, small pasta, or polenta.
how to serve Chicken Marsala
Chicken Marsala is best served hot, right after cooking. Pair it with starchy sides like mashed potatoes, pasta, or bread to soak up the delicious sauce. You can also add a green salad for a complete meal.
how to store Chicken Marsala
To store leftover Chicken Marsala, place it in an airtight container and refrigerate. It will stay fresh for up to 3 days. For longer storage, you can freeze the chicken and sauce in a freezer-safe container for up to 2 months. When ready to eat, thaw in the fridge before reheating.
tips to make Chicken Marsala
- Use fresh ingredients for the best flavor, especially the mushrooms and herbs.
- Adjust the thickness of the sauce to your liking. If you want it thicker, let it simmer a bit longer.
- For a deeper flavor, let the Marsala wine reduce until it is almost a syrup before adding the other ingredients.
variation
You can try using different proteins, such as pork or turkey, instead of chicken. You can also add spinach or other vegetables to the sauce for more color and nutrition.
FAQs
1. Can I use regular white wine instead of Marsala?
Yes, but Marsala gives a unique flavor that is hard to replicate. If you use regular white wine, you may want to add a little sugar to mimic the sweetness of Marsala.
2. Is this dish gluten-free?
To make it gluten-free, use a gluten-free flour for dusting the chicken and ensure that your chicken stock is also gluten-free.
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3. Can I make this dish ahead of time?
Yes, you can prep the chicken and sauce ahead of time, but it is best to cook and serve it shortly before eating for the best texture and flavor. When reheating, do so gently to avoid overcooking the chicken.
Chicken Marsala
Ingredients
For the chicken
- 2 large chicken breasts, cut in half horizontally (or 4 thighs)
- 0.5 tsp cooking salt / kosher salt
- 0.5 tsp black pepper
- 0.25 cup flour (plain/all-purpose)
- 2 tbsp extra virgin olive oil
- 2 tbsp unsalted butter 30g
For the sauce
- 2 eschalots (shallots), peeled and cut into 1cm squares
- 1 garlic, finely minced
- 2 cups white mushrooms, sliced 0.5cm thick
- 1 cup dry marsala wine
- 0.5 cup chicken stock/broth (low sodium)
- 0.5 cup thickened / heavy cream
- 0.25 tsp cooking salt / kosher salt
- 0.125 tsp black pepper
- 1 tbsp finely chopped parsley (for garnish, optional)
Instructions
Preparation
- Cut each chicken breast in half to make 2 thin steaks. Cover with a freezer bag or Go-Between and pound to 1 cm thickness using a meat mallet or rolling pin.
- Sprinkle half the salt, pepper, and flour on the chicken and lightly rub to coat, shaking off the excess.
Cooking
- Heat half the butter and oil in a large non-stick pan over medium-high heat. Add the chicken and cook for 3-4 minutes until golden brown. Flip and cook for another 2 minutes, then remove from the pan.
- In the same pan, add the remaining butter and oil. When melted, add eschalots and garlic, cooking for 1 minute.
- Add sliced mushrooms and cook for 3 minutes, stirring regularly.
- Pour in the Marsala wine, turn the heat to high, and boil for 3 minutes or until reduced by half.
- Add chicken stock, cream, salt, and pepper. Stir well, reduce to a simmer, and cook for another 3-5 minutes until thickened.
- Rewarm the cooked chicken in the sauce for 30 seconds.
Serving
- Remove from heat, sprinkle with parsley, and serve over mashed potatoes, rice, pasta, or polenta.