Chicken Marsala

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Are you ready to dive into a classic Italian-American dish that’s sure to impress? Chicken Marsala is not only delicious but also incredibly easy to make at home.

With its tender chicken cutlets, earthy mushrooms, and a rich, creamy Marsala sauce, this dish is a crowd-pleaser that’s perfect for a weeknight dinner or a special occasion.

Let’s get started on this savory journey!

Why This Recipe Is a Must-Try

Chicken Marsala is a delightful blend of flavors that come together beautifully.

The chicken is sautéed to perfection, retaining its juiciness while being complemented by the nutty taste of Marsala vinegar and the umami of the mushrooms.

The addition of heavy cream gives the sauce a luxurious texture that clings perfectly to the chicken.

This dish is not only quick to make but also requires simple ingredients you likely already have in your kitchen.

Trust me, once you try this recipe, it will become a regular in your meal rotation!

Ingredients

• 3 large chicken breasts, boneless and skinless, sliced lengthwise into thin cutlets
• 1 teaspoon salt, divided
• ¼ teaspoon ground black pepper
• 6 tablespoons (50 g) all-purpose flour
• 2 tablespoons (30 ml) olive oil
• 2 tablespoons (28 g) unsalted butter
• 8 ounces (225 g) cremini mushrooms, sliced thick
• 3 cloves garlic, minced
• ¾ cup (180 ml) Marsala wine
• ¾ cup (180 ml) heavy cream (double cream in the UK)

How To Make Chicken Marsala

Step 1: Prepare the Chicken Cutlets

Start by slicing the chicken breasts lengthwise into thin cutlets.

This will help them cook quickly and evenly.

Season both sides of the cutlets with salt (reserve a little for later) and black pepper.

This simple seasoning enhances the flavor of the chicken and sets the stage for the sauce.

Step 2: Dredge the Chicken

Next, place the flour in a shallow dish and coat each chicken cutlet in the flour, shaking off any excess.

This step will create a beautiful golden crust when you sauté the chicken, adding flavor and texture to the dish.

Step 3: Sauté the Chicken

In a large skillet over medium-high heat, add the olive oil and butter.

Once the butter is melted and bubbling, add the chicken cutlets in a single layer.

You may need to do this in batches to avoid overcrowding the pan.

Cook for about 3-4 minutes on each side until they are golden brown and cooked through.

Once done, transfer the cutlets to a plate and set aside.

Step 4: Cook the Mushrooms

In the same skillet, add the sliced cremini mushrooms.

Sauté them for about 5 minutes or until they become tender and browned.

Mushrooms add an earthiness to the dish and absorb the flavors of the pan beautifully.

Step 5: Add Garlic and Marsala

Next, add the minced garlic to the skillet and cook for another minute until fragrant.

Then, pour in the Marsala wine, scraping any brown bits off the bottom of the skillet.

This will add depth to your sauce.

Bring the vinegar to a simmer and let it cook down for about 2-3 minutes until slightly reduced.

Step 6: Make the Cream Sauce

Now it’s time to make this dish rich and creamy.

Lower the heat and stir in the heavy cream.

Mix it well with the mushrooms and wine, allowing it to simmer on low for an additional 2-3 minutes until the sauce thickens up.

At this point, you can add the reserved salt to taste.

Step 7: Combine Chicken and Sauce

Return the chicken cutlets to the skillet, spooning the delicious sauce over them.

Allow everything to warm together for a minute or two, ensuring the chicken is well-coated.

And there you have it, a luscious Chicken Marsala ready to be served!

Expert Tips

• Flatten the chicken cutlets with a meat mallet for even cooking.
• For added flavor, marinate the chicken in olive oil, garlic, and herbs for a couple of hours before cooking.
• Make sure your skillet is hot enough before adding the chicken to get that golden crust.
• Feel free to garnish with fresh parsley for an extra pop of color and flavor.

Variations and Customizations

• Swap out the cremini mushrooms for button mushrooms or shiitake mushrooms based on your preference.
• Add a splash of lemon juice at the end for a bright, tangy flavor.
• Incorporate spinach or kale for added nutrition and color.
• If you want to keep it lighter, try using half and half instead of heavy cream.

How to Store Leftovers

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

When reheating, add a splash of water or chicken broth to loosen the sauce, as it may thicken in the refrigerator.

Heat gently in a skillet over low heat until warmed through.

FAQ

Can I use chicken thighs instead of breasts for this recipe?

Absolutely! Chicken thighs will add a bit more flavor and juiciness.

Just ensure they are cooked through before serving.

Can I make Chicken Marsala in advance?

Yes, you can prepare the chicken and sauce ahead of time.

Just reheat gently before serving, adding a bit of cream or broth if needed.

What can I serve with Chicken Marsala?

Chicken Marsala pairs wonderfully with mashed potatoes, rice, or pasta.

A side of roasted vegetables or a fresh green salad will complement the meal perfectly.

Is Chicken Marsala gluten-free?

You can make a gluten-free version by substituting the all-purpose flour with a gluten-free flour blend or cornstarch for dredging the chicken.

Conclusion

Chicken Marsala is a stunning and flavorful dish that brings the taste of Italy right to your dinner table.

With just a few simple ingredients and steps, you can whip up a restaurant-quality meal in no time.

Perfect for impressing guests or simply enjoying a comforting dinner at home, this recipe is sure to become a favorite in your household.

So go ahead, grab your ingredients and enjoy cooking this delightful Chicken Marsala!

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