Description
Chicken Marsala is a classic Italian-American dish featuring tender, pan-seared chicken breasts smothered in a luxurious, creamy mushroom and Marsala wine sauce. This recipe combines sautéed cremini mushrooms with a rich blend of Marsala wine, chicken stock, and heavy cream, resulting in a flavorful, glossy sauce that perfectly complements the golden-brown chicken cutlets. Ready in just 40 minutes, it’s an elegant yet approachable meal perfect for weeknight dinners or special occasions.
Ingredients
Scale
Chicken
- 1.5 lbs Chicken Breast, skinless, pounded to 1/2-inch thickness (680g)
- 1/2 cup All-Purpose Flour, for dredging (60g)
- Salt and freshly ground black pepper, to season flour
- Vegetable oil, for searing (about 2 tbsp)
- 2 tbsp Unsalted Butter (30g)
Sauce
- 8 oz Cremini Mushrooms, sautéed and sliced (225g)
- 3/4 cup Dry Marsala Wine, high quality (180ml)
- 1/2 cup Chicken Stock (120ml)
- 1/2 cup Heavy Cream (120ml)
- 2 tbsp Fresh Parsley, finely chopped (8g)
Instructions
- Prepare the Chicken: Begin by pounding the chicken breasts to an even 1/2-inch thickness. This ensures they cook evenly and stay tender.
- Pound and Dredge: Season the all-purpose flour with salt and freshly ground black pepper. Dredge each chicken cutlet in the seasoned flour, coating thoroughly and shaking off any excess.
- Sear Chicken: Heat a combination of vegetable oil and unsalted butter in a large skillet over medium-high heat. Once hot, add the chicken cutlets and sear for 3-5 minutes per side until a golden-brown crust forms. Remove the chicken from the skillet and set aside.
- Make the Sauce – Sauté Mushrooms: Add the remaining butter to the same skillet. Toss in the sliced cremini mushrooms and sauté until they are deeply browned and tender, about 5-7 minutes.
- Deglaze and Simmer: Pour in the dry Marsala wine and chicken stock to deglaze the skillet, scraping up any browned bits from the bottom. Allow the liquid to reduce by half over medium heat, intensifying the flavors.
- Thicken with Cream: Stir in the heavy cream and continue to cook the sauce until it thickens to a glossy consistency. Return the seared chicken cutlets to the skillet, spooning the sauce over them and warming through for 2-3 minutes.
- Finish and Serve: Sprinkle the finely chopped fresh parsley over the chicken Marsala for a fresh, vibrant finish. Serve hot and enjoy.
Notes
- For best results, use high-quality dry Marsala wine to maximize the depth of flavor in the sauce.
- Pounding the chicken evenly helps prevent drying out and ensures even cooking.
- You can substitute cremini mushrooms with white button mushrooms if preferred.
- Serve Chicken Marsala over pasta, mashed potatoes, or crusty bread to soak up the delicious sauce.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Keywords: Chicken Marsala, Creamy Mushroom Chicken, Italian Chicken Recipe, Marsala Wine Chicken, Easy Chicken Dinner
