Chicken Marsala with Creamy Mushroom Sauce
This classic Italian skillet recipe for chicken Marsala combines thin slices of juicy chicken breast and garlicky mushrooms that are sautéed until golden brown. The tangy pan sauce has the perfect consistency (not too thick or too thin), balanced with chicken broth, dry Marsala wine, and a touch of cream that coats the chicken like a velvet blanket.
Equipment
Ingredients
- 3 boneless, skinless chicken breasts halves about 1½ pounds total weight
- Kosher salt and freshly ground black pepper
- ½ cup all-purpose flour or gluten-free flour blend
- 2 tablespoons butter
- 2 tablespoons extra virgin olive oil
- 1 pound brown or white button mushrooms sliced
- ½ cup chopped shallot
- 1-2 cloves garlic finely chopped
- 2 teaspoons chopped fresh thyme or 1 teaspoon dried thyme
- ½ cup dry Marsala wine or 50/50 mixture of brandy and dry white wine
- ½ cup heavy cream
- ¼ cup chicken broth
- 2 tablespoons chopped parsley
Instructions
- To slice chicken scaloppine: Arrange the chicken breasts sideways and slice them in half. With the knife blade parallel to the cutting surface, slice them in half again, making 4 scaloppine slices per chicken breast.
- Generously sprinkle both sides of the chicken with salt and pepper. Spread the flour on a large plate. Dredge the chicken in the flour to coat both sides, shaking off any excess. Transfer the floured chicken to a piece of parchment or wax paper as you go.
- Place a large (preferably 12-inch) skillet over medium-high heat. Add one tablespoon each of the butter and olive oil. When the butter is melted and stops foaming, add the mushrooms to the pan.
- Cook in one layer without stirring until the mushrooms are golden brown on one side. Stir in the shallot, garlic, thyme and ¾ teaspoon salt. Cook 2-3 more minutes, stirring frequently, until the shallots are translucent. Transfer the mushrooms to a bowl.
- Return the skillet to medium-high heat and add the remaining tablespoon of butter and olive oil. When the butter has melted, add the dredged chicken pieces to the pan. Cook about 5 minutes per side, until golden brown on both sides (they'll still be a undercooked at this point). Note: If you're pan isn't large enough to hold all the chicken without crowding, cook them in 2 batches.
- Pour the Marsala into the pan — it should begin to boil instantly. Cook until the wine is almost completely evaporated and reduced to a sticky glaze. Add the cream, chicken broth and mushrooms (including all the juice they exuded), nudging the chicken here and there while gently stirring the sauce. Bring to a simmer and cook until the sauce is lightly thickened, and the chicken is cooked through, 5-7 minutes
- Remove the pan from the heat. Sprinkle the parsley over the chicken and serve.
Video
Notes
- Instead of slicing the chicken into scaloppine, you can use thin-sliced chicken cutlets.
- If you have leftovers or would like to cook chicken marsala ahead, cool completely and transfer to an airtight container. Reheat in a 350F oven until warmed through.
- I tested the recipe with regular all-purpose and gluten-free flour blend with success.
- Be sure to use dry Marsala wine, found in some grocery stores that sell wine and beer, and most liquor stores. In a pinch, you can substitute dry sherry or equal parts (1/4 cup each) dry white wine and brandy.
Nutrition
Calories: 215kcalCarbohydrates: 18gProtein: 5gFat: 12gSodium: 55mgFiber: 2gSugar: 6g
