Introduction
Chicken Marsala is a classic Italian-American dish, perfect for dinner parties, special occasions, or a cozy night. Its tender chicken cutlets, bathed in a rich Marsala wine sauce with earthy mushrooms, deliver a sophisticated yet comforting flavor. This Chicken Marsala is served on a white ceramic platter, garnished with fresh parsley, which creates an elegant, inviting aesthetic. This recipe delivers a traditional Chicken Marsala, adaptable for dietary preferences, best served hot with mashed potatoes or pasta for a luxurious experience.
Ingredients
For the Chicken Marsala:
- 4 boneless, skinless chicken breasts (about 1.5 lbs), pounded to 1/4-inch thickness
- 1/2 cup all-purpose flour
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 3 tbsp olive oil, divided
- 8 oz cremini or button mushrooms, sliced
- 2 cloves garlic, minced
- 3/4 cup dry Marsala wine
- 3/4 cup low-sodium chicken broth
- 1/2 cup heavy cream
- 1 tsp dried thyme
For Serving:
- Optional: Chopped fresh parsley
- Suggested Accompaniments: Mashed potatoes, linguine
- Suggested Pairings: White wine (e.g., Chardonnay), sparkling water
- Suggested Aesthetic: Serve on a white ceramic platter
- Suggested Equipment: Large skillet, meat mallet, shallow dish
Step-by-Step Process
- Prep Chicken: Place chicken breasts between plastic wrap and pound to 1/4-inch thickness using a meat mallet. In a shallow dish, mix flour, salt, and pepper. Dredge each chicken breast in the flour mixture, shaking off excess.
- Cook Chicken: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken in a single layer, cooking for 3-4 minutes per side until golden and cooked through (internal temp 165°F). Remove to a plate and cover to keep warm.
- Cook Mushrooms: In the same skillet, add the remaining 1 tbsp olive oil. Add sliced mushrooms and cook for 5-6 minutes, stirring, until browned and tender. Add garlic and cook for 1 minute until fragrant.
- Make Sauce: Pour in Marsala wine, scraping up browned bits from the pan. Simmer for 2 minutes to reduce slightly. Add chicken broth and thyme, and simmer for 3 minutes. Stir in heavy cream and simmer for 2-3 minutes until the sauce thickens slightly.
- Combine: Return the chicken to the skillet, spooning sauce over the cutlets. Simmer for 2 minutes to warm through and meld flavors.
- Serve: Arrange chicken on a white ceramic platter, spoon sauce and mushrooms over top. Garnish with parsley. Serve hot with mashed potatoes, linguine, white wine, or sparkling water.
Tips for Better Chicken Marsala
- Pound chicken evenly for uniform cooking and tenderness.
- Use dry Marsala wine for authentic flavor; avoid sweet Marsala.
- Cook mushrooms until deeply browned for a richer flavor.
- Don’t overcook chicken to keep it juicy; check internal temperature.
- Deglaze the pan thoroughly with wine to incorporate flavorful bits.
- Taste the sauce before adding chicken back; adjust salt or thyme as needed.
- Use fresh thyme if available (1 tbsp chopped, instead of dried).
- Enhance aesthetic: Arrange cutlets neatly, drizzle sauce generously, sprinkle parsley lightly, and serve on a white ceramic platter for an elegant look.
Variations and Customization
- Gluten-Free Chicken Marsala: Use 1:1 gluten-free flour for dredging and ensure broth is gluten-free.
- Dairy-Free Chicken Marsala: Replace heavy cream with coconut milk or omit for a lighter sauce.
- Low-Sodium Chicken Marsala: Use low-sodium broth and reduce salt to 1/2 tsp.
- Spicy Chicken Marsala: Add 1/4 tsp red pepper flakes with garlic.
- Mushroom-Free Chicken Marsala: Omit mushrooms and add 1/2 cup diced shallots with garlic.
- Chicken Thigh Marsala: Use boneless thighs instead of breasts for a juicier texture.
- Herbed Chicken Marsala: Add 1 tbsp fresh rosemary or parsley to the sauce.
- Light Chicken Marsala: Skip cream and increase broth to 1 cup for a thinner sauce.
Storage and Serving Tips
- Store leftovers in an airtight container in the fridge for 3 days.
- Reheat gently in a skillet over low heat with a splash of broth or microwave for 1-2 minutes.
- Freeze in an airtight container for 2 months; thaw in the fridge and reheat slowly to avoid tough chicken.
- Serve hot for the best texture; cold sauce may thicken excessively.
- Use leftovers over rice or in sandwiches with crusty bread.
- Don’t leave at room temperature for over 2 hours.
- Pair with light sides, like asparagus, to balance richness.
- Presented on a white ceramic platter with parsley for an inviting charm.
Nutritional Information
Based on 4 servings (1 cutlet with 1/2 cup sauce):
- Calories: 460 kcal
- Total Fat: 24g
- Saturated Fat: 9g
- Trans Fat: 0g
- Cholesterol: 135mg
- Sodium: 680mg
- Total Carbohydrates: 16g
- Dietary Fiber: 1g
- Sugars: 3g
- Protein: 38g
- Vitamin A: 10% Daily Value
- Vitamin C: 5% Daily Value
- Calcium: 6% Daily Value
- Iron: 12% Daily Value
Note: Values vary by brand. These are high in protein and moderate in fat; try dairy-free or low-sodium versions. Serve with veggies for balance.
Conclusion
This Chicken Marsala recipe offers a rich, elegant dish perfect for any occasion. It turns simple ingredients into an Italian-American classic. Its easy preparation and sophisticated presentation make it a favorite. The tender chicken and glossy sauce, with fresh garnishes, delight every time. It’s sure to be a cherished recipe, loved for its flavorful appeal.
Chicken Marsala Recipe: Rich and Elegant
Rich Chicken Marsala with Marsala wine sauce.
Ingredients
- 4 chicken breasts 1.5 lbs, pounded
- ½ cup flour
- 1 tsp salt
- ½ tsp pepper
- 3 tbsp olive oil
- 8 oz mushrooms sliced
- 2 cloves garlic minced
- ¾ cup dry Marsala wine
- ¾ cup chicken broth
- ½ cup heavy cream
- 1 tsp thyme
- Optional: Parsley
- Suggested Pairings: Mashed potatoes white wine
Instructions
- Pound chicken to 1/4-inch; dredge in flour, salt, and pepper.
- Cook chicken in 2 tbsp oil for 3-4 minutes per side; remove.
- Sauté mushrooms in 1 tbsp oil for 5-6 minutes; add garlic, cook 1 minute.
- Add wine, simmer 2 minutes; add broth, thyme, cream, and simmer for 2-3 minutes.
- Return chicken, simmer 2 minutes; garnish with parsley.
- Serve with potatoes and wine.
Notes
- Use dry Marsala wine.
- Store in the fridge for 3 days or freeze for 2 months.
- Try a dairy-free variation.
- Pair with linguine.
