Chicken Marsala Recipe: A Taste of Italy in Every Bite
If you’re looking to elevate your dinner game with a touch of Italian elegance, then the Chicken Marsala recipe is a must-try. This classic dish combines tender chicken breasts, earthy mushrooms, and a rich Marsala wine sauce to create a symphony of flavors that’s both comforting and indulgent. In this article, we’ll guide you through crafting this delectable dish step by step, allowing you to bring the flavors of Italy right to your dining table.
Table of Contents
- Introduction to Chicken Marsala
- Ingredients You’ll Need
- Preparing the Chicken
- Sautéing the Mushrooms
- Creating the Marsala Sauce
- Bringing It All Together
- Serving and Garnishing
- Tips for a Perfect Chicken Marsala
- Frequently Asked Questions (FAQs)
Introduction to Chicken Marsala
Originating from the picturesque region of Sicily in Italy, Chicken Marsala is a dish that celebrates the marriage of tender chicken and Marsala wine. The wine’s distinct flavor adds depth to the dish, creating a balance that’s nothing short of culinary magic.
Ingredients You’ll Need
Before you embark on your Italian culinary journey, gather these ingredients:
- Chicken breasts (boneless and skinless)
- All-purpose flour (for dredging)
- Salt and pepper
- Olive oil
- Mushrooms (cremini or button)
- Garlic cloves
- Marsala wine (dry)
- Chicken broth
- Heavy cream
- Fresh parsley (for garnishing)
Preparing the Chicken
Begin by seasoning the chicken breasts with salt and pepper. Dredge them in flour to create a light coating. This will not only add flavor but also help create a golden crust when searing.
Sautéing the Mushrooms
In a skillet over medium-high heat, melt a combination of butter and olive oil. Add the sliced mushrooms and sauté until they turn golden brown and release their savory aroma. Remove the mushrooms from the skillet and set them aside.
Creating the Marsala Sauce
Using the same skillet, add a bit more butter if needed. Sauté minced shallots and garlic until they become fragrant. Pour in the Marsala wine, allowing it to simmer and reduce slightly. This step is essential to infuse the sauce with the Marsala’s unique flavor.
Bringing It All Together
Place the seared chicken breasts back in the skillet, nestling them amidst the shallots and garlic. Add chicken broth to enhance the sauce’s depth, and let the chicken simmer gently until fully cooked and tender.
Serving and Garnishing
Once the chicken is cooked, stir in the sautéed mushrooms and drizzle in the heavy cream for a luscious, velvety finish. Let the flavors meld together by simmering the dish for a few more minutes.
Tips for a Perfect Chicken Marsala
- Use dry Marsala wine for the best results, as sweet Marsala can make the dish overly sugary.
- Don’t overcrowd the skillet when searing the chicken; this ensures a crispy exterior.
- For a lighter version, you can use half-and-half instead of heavy cream.
- Fresh herbs like thyme or rosemary can add an aromatic touch to the dish.
Frequently Asked Questions (FAQs)
Can I use chicken thighs instead of chicken breasts?
Yes, you can definitely use chicken thighs if you prefer dark meat. Just adjust the cooking time accordingly.
Is Marsala wine necessary, or can I substitute it?
Marsala wine is a key component of this dish’s unique flavor. It’s best not to substitute it with other wines.
Can I make Chicken Marsala ahead of time?
While it’s best enjoyed fresh, you can prepare the components in advance and assemble the dish just before serving.
What can I serve with Chicken Marsala?
This dish pairs wonderfully with mashed potatoes, pasta, or even a side of sautéed vegetables.
Is Chicken Marsala a heavy dish?
While it has rich flavors, you can control the richness by adjusting the amount of cream used.
Immerse yourself in the sumptuous world of Italian cuisine with the exquisite Chicken Marsala. With its tender chicken, savory mushrooms, and Marsala-infused sauce, this dish is a testament to the art of creating a harmonious culinary experience.
- 1 1/4 lbs chicken breast, (2 large), or chicken tenders
- 1/2 tsp salt , or to taste
- 1/4 tsp black pepper, or to taste
- 1/4 cup all-purpose flour, for dredging
- 2 Tbsp olive oil
- 1 Tbsp unsalted butter
- 8 oz brown button mushrooms, halved or thickly sliced if very large
- 1/2 tsp onion powder
- 2 garlic cloves, minced
- 3/4 cup dry marsala wine, (not sweet)
- 3/4 cup chicken stock, reduced-sodium
- 1/2 cup heavy whipping cream
- 2 Tbsp parsley, finely chopped
Cut chicken breasts in half lengthwise to make 4 even cutlets. Place between plastic wrap and pound until 1/3" thick. Season chicken all over with 1/2 tsp salt and 1/4 tsp pepper, dredge in flour (shaking off the excess) and then set aside.
Heat a large heavy-bottomed pan over medium heat. Add 2 Tbsp olive oil and 1 Tbsp butter. Once butter and oil are hot, add dredged chicken and saute until golden and cooked through; about 3-4 minutes per side (don't over-cook). Set chicken aside and tent with foil to keep warm.
Add more oil to the pan if needed along with mushrooms and saute until excess liquid from mushrooms evaporates and mushrooms are golden brown (5 min). Stir in 1/2 tsp onion powder and 2 minced garlic cloves and saute another 30 seconds or until fragrant.
Add 3/4 cup marsala wine, scraping the bottom of the pan. Increase the heat and cook until mostly reduced down (4-5 min) then add 3/4 cup chicken stock and while stirring add 1/2 cup heavy cream in a steady stream. Lower the heat to keep at a simmer and continue to simmer and reduce sauce another 4-5 minutes until slightly thickened. Season sauce with 1/4 tsp salt or season to taste.
Return chicken to pan and sprinkle the tops with 2 Tbsp chopped parsley. Spoon the sauce over the chicken and keep on the heat until heated through and the sauce has thickened to your desired consistency (2 minutes). Keep in mind, the sauce will thicken more as it cools.
Nutrition InformationYield 1 Serving Size 4
Amount Per ServingCalories 2139Total Fat 112gSaturated Fat 46gTrans Fat 2gUnsaturated Fat 57gCholesterol 669mgSodium 3276mgCarbohydrates 67gFiber 7gSugar 15gProtein 201g
The information contained herein is subject to change.